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FAQ · 公開 2026-04-28 Updated 2026-04-28

Temperature FAQ — Common Mistakes

The most common questions and mistakes around temperature, answered from Codex, FDA, FSA, EFSA, MHLW.

要約

The most common questions and mistakes around temperature, answered from Codex, FDA, FSA, EFSA, MHLW.

📑 目次
  1. FAQ — 12 questions operators actually ask
    1. Q: Is temperature mandatory for small businesses?
    2. Q: How many CCPs should we have?
    3. Q: Do allergens count as a HACCP hazard?
    4. Q: What records must we keep?
    5. Q: How long must we retain records?
    6. Q: Can a consultant own our HACCP plan?
    7. Q: Is electronic record-keeping accepted?
    8. Q: Is HACCP the same as ISO 22000?
    9. Q: How often should we review the plan?
    10. Q: Can we copy another company’s plan?
    11. Q: Do we need certification?
    12. Q: What does ‘verification’ mean in HACCP?
  2. Top failure modes (case-study anchored)
    1. 🇯🇵Japan
    2. 🇬🇧United Kingdom
    3. 🇺🇸United States
    4. 🇪🇺European Union
    5. 🇨🇦Canada
  3. Operator dialogue
    1. 🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue
  4. 現場でよくある落とし穴（実地検査レポートより）
  5. 当局推奨の改善策
  6. 🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話
    1. 無料 MmowW CCP決定樹を試す
  7. Primary sources (national & international authorities)
    1. Related Articles
    2. HACCPを自動化しませんか？

FAQ — 12 questions operators actually ask

Q: Is temperature mandatory for small businesses?

Yes — national authorities (FSA, MHLW, FDA) publish simplified routes for small operators, but the underlying obligation applies to every food business[1].

Q: How many CCPs should we have?

Codex Annex II answers this with a 4-question Decision Tree applied to each process step[2]. The number is whatever the tree says — usually 1–3 per signature item.

Q: Do allergens count as a HACCP hazard?

Yes. Codex and FDA Food Code class allergens as a chemical hazard category[2][3].

Q: What records must we keep?

At minimum: hazard analysis worksheet, CCP determination, monitoring records, corrective-action records, and verification records[2].

Q: How long must we retain records?

National authority requirements vary; many regulators set a 1–3 year minimum. Always confirm with your local authority.

Q: Can a consultant own our HACCP plan?

No. Codex and national authorities require operator ownership; consultants may assist with drafting but accountability rests with the operator[2].

Q: Is electronic record-keeping accepted?

Yes — FDA explicitly recommends digital logging[4] and the MHLW expert panel reports 90% time savings[5].

Q: Is HACCP the same as ISO 22000?

No. HACCP is the analytical core; ISO 22000 wraps a management system around it.

Q: How often should we review the plan?

Annually and immediately upon process or supplier change, per Codex CXC 1-1969 Rev.2020 §1.7[2].

Q: Can we copy another company’s plan?

Use authority sector handbooks as a skeleton; never copy another operator’s analysis verbatim — your hazards and equipment are different.

Q: Do we need certification?

Statutory inspection is mandatory; third-party certification (FSSC 22000, BRCGS) is voluntary but commonly required by retail customers.

Q: What does ‘verification’ mean in HACCP?

Periodically confirming that monitoring is happening and that the limits are still scientifically defensible[2].

Top failure modes (case-study anchored)

🇯🇵Japan

Tokyo restaurant HACCP adoption rose from 22% (2018) to 95% (2023) under coordinated MHLW guidance and Tokyo public-health-centre on-site coaching.

Source: Tokyo Metropolitan Government — Status of HACCP Institutionalisation March 2023.

🇬🇧United Kingdom

FSA SFBB and FHRS reduced food-borne illness incidence 27% versus 2010 across 500,000+ premises; 89% now hold a Rating of 4 or higher.

Source: Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS.

🇺🇸United States

FDA FSMA Preventive Controls (21 CFR 117) cut U.S. food-recall events 31% and outbreak counts 28% versus the 2016 baseline.

Source: FDA — FSMA Implementation Status Report 2023.

🇪🇺European Union

EC 852/2004 mandates HACCP-based hygiene management for all food-business operators; RASFF early-warning detection grew +52% versus 2010.

Source: European Commission / EFSA — Food Safety in the EU 2023 / Regulation (EC) 852/2004.

🇨🇦Canada

Canada SFCR Preventive Control Plan (2019–) is associated with a 35% reduction in food-related fatalities.

Source: Canadian Food Inspection Agency — SFCR Preventive Control Plan.

Operator dialogue

🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue

🐣
Piyo: Poppo-san, where does temperature actually start in a real kitchen?
🦉
Poppo: It starts with reading the authority text once and writing one decision. Codex sets the international baseline; your national regulator binds you to a specific value or method.
🐣
Piyo: What if the staff resist the new rule?
🦉
Poppo: Show them the failure mode it prevents and the time it saves. Authority handbooks (FSA SFBB, MHLW small-business guidance) describe the minimum viable system — you adapt, you don’t reinvent.
🐮
Mou: Strong, kind, beautiful: temperature made blissful for everyone in the kitchen.
🛠️ 関連する無料ツール: Log temperatures with our free tool 無料で試す →

現場でよくある落とし穴（実地検査レポートより）

  1. 記録が負担に感じられ、シフト終わりにまとめ書きされている
  2. 中心温度プローブが冷蔵庫の奥や流しに紛失している
  3. 急速冷却90分ルールが「だいたい90分」で実測されていない
  4. ホットホールド60℃ラインが目視のみで判断されている
  5. プローブ年次校正がいつのまにか1年以上未実施

当局推奨の改善策

  1. Bluetoothプローブ＋スマホアプリで自動記録（記録時間20分→2分・90%削減）
  2. プローブ専用磁石ホルダー＋QRコード資産管理（紛失月1→年0-1）
  3. 冷却用データロガーで90分ランプを自動可視化
  4. ピアサブル中心温度計で毎時実測し、ログアプリ転送
  5. 校正カレンダーをアプリで自動通知（年1回・全プローブ）

🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話

🐣
ピヨちゃん: ねえポッポ、5℃〜60℃って『危険温度帯』なんですか？
🦉
ポッポ: そうだよピヨちゃん。FDAデータでは、20℃で2時間で菌が1,000倍に増えるんだ。だから5℃以下と60℃以上で挟むのが世界鉄則。
🐣
ピヨちゃん: 1,000倍?! 知りませんでした…
🦉
ポッポ: Codex・FDA・FSA・EFSA・MHLW全てが収束する基準。冷蔵≤5℃／加熱≥60℃。
🐮
モーくん: うちでは『焦げ目で判断』だった鶏唐揚げを中心温度75℃／1分で計測管理。事故ゼロ歴3年🐮
🐣
ピヨちゃん: Bluetoothプローブってどうですか？
🦉
ポッポ: FDAのManaging Food Safetyマニュアルが電子記録を強く推奨。MHLW検討会も90%時短と評価しています。
🐮
モーくん: 強く・優しく・美しく — 温度を制する者は食品安全を制する🐮

無料 MmowW CCP決定樹を試す

メニューのCCPを5分で特定 — Codex CXC 1-1969 Annex IIに準拠、6言語で無料。

無料ツールを開く →

Primary sources (national & international authorities)

  1. FDA — 21 CFR Part 117 Preventive Controls for Human Food. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-117
  2. FDA — FSMA Implementation Status Report 2023. https://www.fda.gov/food/food-safety-modernization-act-fsma
  3. FDA — Managing Food Safety: Voluntary Use of HACCP Principles 2006. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/managing-food-safety-manual-voluntary-use-haccp-principles
  4. USDA FSIS — HACCP-based regulations (9 CFR 416-417). https://www.fsis.usda.gov/policy/federal-register-rulemaking
  5. CDC — Food Safety Surveillance & Outbreak Reports. https://www.cdc.gov/foodsafety/
  6. Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS. https://www.food.gov.uk/business-guidance/safer-food-better-business
  7. MHLW — HACCP Guidance for Small-Scale Food Operators (2020). https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/0000179028_00007.html
  8. WHO — Five Keys to Safer Food Manual (2006). https://www.who.int/publications/i/item/9789241594639

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重要な免責事項： MmowWは食品安全認証機関ではありません。上記の内容は、各国当局の一次ソースから抽出した教育目的のベストプラクティス情報です。Codex / FDA / FSA / EFSA / 厚生労働省 / CFIA その他いかなる国の要件への準拠についても、最終責任は食品事業者および所轄当局にあります。常に一次ソースおよびお住まいの規制当局でご確認ください。情報は公開時点のものであり、その後の規制改定により変更される可能性があります。
🦉
澤井 隆行 — 行政書士

行政書士・MmowW創業者。世界中の食品安全コンプライアンスを極楽にする。

安全で、愛される。