HACCP (Hazard Analysis Critical Control Point)

   HACCP is the food products management system that excludes defective foods, prospectively focusing on bacteria or contaminants.
 It is unique in that its sanitation levels through surveillance are set not only during the final stage, but also during the intermediate processing of foods as potential hazard points. 
 As this technique was recently introduced to the food-related Act in Japan, all food manufacturers and restaurants should keep surveillance records in accordance with self-made procedure manuals unless these change.
 We have been strengthening supervision and support based on their compliances, such as holding guidance seminars and on-site consultations.