What is HACCP?
HACCP is a hygiene control approach. It requires food business operators to first understand the risk of hazards in their businesses, for example, possible contamination by food-poisoning bacteria or foreign objects, and then strictly control any particularly important processes in all the processes from acceptance of raw materials to the shipment of products, in thereby either completely eliminating or reducing any such hazards and ensuring the safety of products. This internationally approved approach was announced by the CODEX Alimentarius Commission, an organization jointly established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), the adoption of which is recommended to all countries.
Quality control according to HACCP
Our food processing plant (SYOKUSHIN Fish Flesh Processing Center) is operated under daily hygiene control in accordance with the Sanitation Standard Operating Procedures (SSOP) and implements control of the hazards (HA) to food safety with a focus on the Critical Control Points (CCP) of time, temperature, and foreign objects.
- August 2014
- An HACCP-compliant factory added.
- November 2016
- HACCP certified
Overseas export manager
Kaoru Miyauchi, Senior Managing Director
Currently, for overseas exports, we are exporting foods such as fresh, frozen and daily deliveries mainly to Asian countries.
We will communicate the deliciousness of Japanese food with each company, taking into consideration local pilot bases.