Hello everyone, this is Iori Ishikawa from the Manufacturing and Sales Department.

I usually work in a farm-based slaughterhouse, and hygiene is especially important during this time of year when the heat is still on the rise.

When transporting raw meat, outside air inevitably enters the facility. The room temperature in the meat processing room is kept at around 10℃, but it is not the case that germs will not grow.

Some bacteria are resistant to cold, while others are resistant to heat. Under such circumstances, we must think and act on how to prevent the growth of bacteria on a daily basis.

Daily cleaning is important!

In terms of cleaning time, it takes about 1 hour and 30 minutes every day.

As a new initiative, I'm trying to incorporate blue light into cleaning, and I'm receiving training on hygiene management from my superiors and seniors around me.

From now on, I will do my best to increase my knowledge and experience so that I can provide safer and more secure food to everyone.