Minna no Tokugi

Subject guide · 衛生管理 Hygiene

Hygiene management (衛生管理): HACCP, the 14 items and the three principles

衛生管理 (eisei kanri, hygiene management) is, together with store management, the heaviest of the four subjects in the Tokutei Ginou 2 restaurant exam: 80 of 250 points, or 32%. Its questions are also worth the most, 4 points each in the academic part and 8 in the practical, so making this subject safe is the shortest route to the pass mark of 163.

This page covers the questions and points, the key ideas of each chapter of the official study text, three example questions from Minna no Tokugi’s practice set with all three options explained, and how to study. The exam itself is in Japanese without furigana, so the Japanese terms are kept alongside the English.

Last updated 2026-11-11 · By Minna no Tokugi, an independent study app not connected with OTAFF

Hygiene management (衛生管理) on the exam: questions and points

10 academic questions at 4 points and 5 practical questions (3 judgement, 2 planning) at 8 points: 80 points in all. The pass is judged on the combined score, with no minimum per subject.

Questions and points for Hygiene management. The practical part is 3 judgement and 2 planning questions
Part Questions Points each Subtotal
Academic (学科) 10 4 40
Practical (実技) 5 8 40
Total 15 — 80
  • 衛生管理 Hygiene management80 pts · 32%

Scope (our summary of Appendix 3 of the guidelines)

The Food Sanitation Act (食品衛生法), the institutionalisation of HACCP-based hygiene management, the 14 general hygiene items, critical control points (CCP). The practical part also tests judging the right action in a situation.

Source: MAFF implementation guidelines (revised April 2026, checked 2026-09-03). The scope summary is ours; the original wording is in the guidelines.

Key ideas, chapter by chapter

The study text volume 衛生管理 has five chapters, and Minna no Tokugi has one lesson per chapter. Here are the key ideas in chapter order. The numbers (temperatures, times, frequencies) are asked as they are, so learn them by heart.

  1. The state of food hygiene 食品衛生の現状

    Article 1 of the Food Sanitation Act (食品衛生法) sets its purpose: prevent harm to health from food and drink, and a restaurant is a food business bound by it. More than about 90% of food poisoning comes from bacteria, viruses and parasites; in the 2022 statistics Anisakis led by number of incidents while norovirus led by number of patients, a distinction the exam likes to test.

    Written from the study text volume 衛生管理, chapter 1 食品衛生の現状 (PDF p. 5)

  2. The three principles of food poisoning prevention and the 5S practices 食中毒予防の3原則と5S活動

    The three principles (食中毒予防の3原則) are don't let it on, don't let it grow, kill it. Norovirus and O157 infect in tiny doses, so "don't let it on" matters most, and because viruses do not multiply in food, "don't let it grow" does not apply to them. Heating guide: 75℃ at the centre for at least 1 minute, 85 to 90℃ for 90 seconds where norovirus is a risk. The 5S practices (整理・整頓・清掃・清潔・習慣) are how "don't let it on" is lived every day.

    Written from the study text volume 衛生管理, chapter 2 食中毒予防の3原則と衛生管理のための5S活動 (PDF p. 7)

  3. How HACCP-based hygiene management works HACCPに沿った衛生管理のしくみ

    HACCP-based hygiene management (HACCPに沿った衛生管理) stands on two standards: general hygiene common to every shop, and control of the steps that matter most. Every operator does four things: write a hygiene plan (衛生管理計画) and tell all staff, write procedure manuals where needed, record and keep what was done, and verify and revise regularly. Large operators follow the seven HACCP principles and decide critical control points (重要管理点), critical limits and corrective actions in advance.

    Written from the study text volume 衛生管理, chapter 3 HACCPに沿った衛生管理 (PDF p. 9)

  4. General hygiene standards 一般的な衛生管理の基準

    Wash first, disinfect second. Dishes at 80°C for at least 5 minutes, cloths boiled at 100°C for at least 5 minutes. Fridges at 10°C or below, freezers at -15°C or below, and because cold does not kill microbes the inside still gets cleaned. Water is checked at least once a day, well water tested at least once a year, pests exterminated at least twice a year with records kept for a year. Anyone with diarrhoea or vomiting stays out of cooking that day, and hands are washed on entering, after raw food and after the toilet.

    Written from the study text volume 衛生管理, chapter 4 一般的な衛生管理の基準14項目の詳細 (PDF p. 15)

  5. Hygiene points from cooking to serving 調理から提供までの衛生ポイント

    Thaw inside the fridge, never at room temperature on the counter. Heat to 75℃ at the centre for at least 1 minute, bivalves such as oysters to 85 to 90℃ for at least 90 seconds. The 10 to 60℃ range where bacteria multiply is the danger zone (危険温度帯); when cooling, aim for 20℃ within 30 minutes or 10℃ within an hour. Hot dishes are held at 65℃ or above, and salads and plating are done with washed hands and disposable gloves.

    Written from the study text volume 衛生管理, chapter 5 食品調理・提供工程における適切な衛生管理のポイント (PDF p. 36)

The key ideas and example questions are written and edited by Minna no Tokugi from the study text 外食業特定技能2号技能測定試験 学習テキスト published by the Japan Food Service Association. They are not a reproduction of the original, were not produced or endorsed by the association, and Minna no Tokugi is responsible for their content. Page numbers refer to the published PDF.

Three example questions, every option explained

One question of each format: academic, judgement and planning. As in the app, read why each wrong option is wrong, not only which one is right. The Japanese is what you will see in the exam; the English is there to help.

Academic format (学科試験)

HACCPに沿った衛生管理の基準は、2つの基準の組み合わせです。正しい組み合わせはどれですか。

The standard for HACCP-based hygiene management combines two standards. Which pair is correct?

  1. 店を清潔に保つなどの一般的な衛生管理の基準と、特に重要な工程を管理する基準

    The general hygiene standard, such as keeping the shop clean, and the standard for controlling the critical steps

    Correct

    The Food Sanitation Act rests on two pillars: general hygiene common to every shop, and control of the steps that matter most for preventing food poisoning. An operator decides its own hygiene measures along these two lines.

  2. できあがった料理を検査する基準と、保健所の検査を受けるための基準

    A standard for testing finished dishes and a standard for passing the public health centre's inspection

    Not correct

    HACCP controls the steps while food is being made, rather than testing the finished product. The health centre's inspection is where compliance with the two standards is checked on the inspection sheet; it is not a standard itself.

  3. 食品衛生責任者を置く基準と、ねずみや昆虫を防ぐ基準

    A standard for appointing a food sanitation supervisor and a standard for keeping out rats and insects

    Not correct

    Both matter, but they are items within the 14 general hygiene items. The standard as a whole splits into general hygiene and control of the critical steps.

From Minna no Tokugi’s practice questions. Written from the study text volume 衛生管理, chapter 3 (PDF p. 9)

Practical: judgement format (判断試験)

あなたの店では、ハンバーグを焼く工程を重要管理点にして、中心温度の管理基準を決めています。モニタリングで、基準に届いていないことが分かりました。どうしますか。

Your shop treats grilling hamburger steaks as a critical control point and has set a critical limit for the core temperature. Monitoring shows the temperature did not reach the limit. What do you do?

  1. あらかじめ決めておいた改善措置を行い、その内容を記録する

    Carry out the corrective action decided in advance, and record what was done

    Correct

    Corrective actions are decided in advance for exactly this case, a missed critical limit. Follow what was decided, and keep a record of what you did.

  2. 次に測ったときに基準内なら問題ないので、そのまま提供する

    If the next measurement is within the limit there is no problem, so serve it as it is

    Not correct

    A dish that missed the limit may still carry the hazard at that moment. Do not wait for the next measurement; take the corrective action that has been set.

  3. 管理基準のほうを下げて、測った温度が基準内になるようにする

    Lower the critical limit so that the measured temperature falls within it

    Not correct

    The critical limit is the value set to reduce the hazard to an acceptable level. Lowering it on the spot defeats its purpose. If it needs changing, that happens through the verification procedure.

From Minna no Tokugi’s practice questions. Written from the study text volume 衛生管理, chapter 3 (PDF p. 10)

Practical: planning format (計画立案試験)

新しい店舗で、ねずみと昆虫の対策を1年間の計画にまとめます。基準を満たす計画はどれですか。

You are putting together a one-year plan for rat and insect control at a new shop. Which plan meets the standard?

  1. 駆除を年2回以上行い、その記録を1年間保管する。

    Exterminate at least twice a year and keep the records for one year.

    Correct

    The standard is extermination at least twice a year, with records kept for one year. If regular monitoring shows no pests, the twice-a-year extermination may be skipped.

  2. 月に1回、調理場の中全体に殺虫剤をまく。

    Spray insecticide over the whole inside of the kitchen once a month.

    Not correct

    Spraying insecticide in a kitchen where food is handled is avoided as far as possible. Blocking entry and removing breeding sources come first, and chemicals must never contaminate food.

  3. ねずみや虫を見つけたときにだけ駆除し、記録は残さない。

    Exterminate only when a rat or insect is spotted, and keep no records.

    Not correct

    Acting only after a sighting does not prevent entry or breeding. Without records you cannot show the standard is being met, so regular extermination or monitoring, with records, is required.

From Minna no Tokugi’s practice questions. Written from the study text volume 衛生管理, chapter 4 (PDF p. 22)

OTAFF publishes no sample questions for this exam. The questions here are practice questions written by Minna no Tokugi; they are not the real exam questions.

How to study this subject

This subject is fixed terminology and fixed numbers, so every hour of study turns into points. This order works even in short sessions.

  1. Be able to explain the three principles and the two pillars

    つけない・増やさない・やっつける (don’t let it on, don’t let it grow, kill it) and the two standards of HACCP-based hygiene management. These are the skeleton of the whole subject; every number hangs off them.

  2. Put the numbers in a table and learn them

    75℃ at the centre for 1 minute, 85 to 90℃ for 90 seconds against norovirus, fridge 10℃ or below, freezer -15℃ or below, dishes disinfected at 80℃ for 5 minutes, pests exterminated twice a year. Wrong options are built by swapping numbers, so you need the right one instantly.

  3. In judgement questions, the answer is “follow what was decided”

    A missed critical limit means the corrective action decided in advance; someone unwell stays out of cooking; nothing thaws at room temperature. The correct option is the one that acts exactly as the text prescribes.

  4. Close the gaps with practice questions, then a timed mock

    Some hygiene questions are worth 8 points, so one slip costs more here than anywhere else. Review every wrong answer from its explanation, then check in a full-length mock that you can do it inside the time.

In Minna no Tokugi the hygiene lessons, mock exam 1 and up to 20 practice questions a day are in the free plan.

Points from the MAFF implementation guidelines (checked 2026-09-03). The order is our suggestion and is no guarantee of a pass.

The other subjects

The points of all four subjects and the overall study plan are in the exam guide.

Back to the exam guide

The hygiene lessons are free to start.

Minna no Tokugi’s five hygiene lessons and mock exam 1 are in the free plan. Practice questions that explain every option, timed mock exams in the real 55-question, 70-minute format, and Toku, an AI tutor who explains in English, help you make the heaviest subject safe first.

Download on the App Store

Free to start · For iPhone