We have acquired FSSC22000 to prevent the potential risk that could occur in our production process before anything happens, by which we intend to ensure that our company is kept above a certain level, in order to cover ISO22000, an international standard of food safety management system. FSSC22000 stands for Food Safety System Certification 22000 and is a new food safety system standard for food manufacturers. It was developed by FFSC with support of CIAA※. It was recognized as one of authorized schemes of food safety by GFSI※※ in February 2010, an NPO mainly established by food retailers in 2005. GFSI recognition standard is adopted by food manufacturer, general supermarket, and retailers of all over the world as a guideline for supply chain management. We are trying to step up safety measures by conducting risk management in a sequence of activity from ingredients procurement and production through to distribution in accordance with this standard.
※CIAA (French: Confédération des Industries Agro-Alimentaires de l’UE)
※※GFSI (Global Food Safety Initiative)
- Physical and chemical inspection (tannin/Brix/pH)
Challenge study (general bacteria/fungi/coliform)
- 【Approach to Hygiene Control I 】
Management of Production Process - We practice providing a stable supply of safe, natural and superior products to our customers, by adopting international standards such as ISO22000 and FSSC22000 to build food safety and by conducting construction, maintenance, and improvement of food safety management.
- 【Approach to Hygiene Control II 】
Management of Employees - As for health management, we conduct medical examination and feces examination to all employees once a year and oblige them body temperature measuring and self-reported health condition check when entering into the plant. In addition, we impose the practice of decent closing and behavior, air shower, hand-washing, removal vacuum device.
- 【Approach to Hygiene Control III 】
Management of Facilities and Institutions - Zoning a whole plant facility into 3 levels: Positive pressure condition in the most vital clean room is consequently maintained by filtering it with clean air produced by HEPA filter. We also constructed the efficient system of well water and circulating water, double doors and windows of the plants to practice hygienic management structurally.
- Risk Management System
【Person in Charge and Contact/Record】 - We built the procedure to control the emergency and the accident that can affect food safety as the role of food suppliers, and conduct a practice once a year. In case recall is to be required, a second leader and a leader of FSMS team will judge the situation with a top management as the person in charge. Any matters and reports concerning with the emergency and the accident will not be valid without the approval of the top management. All records and document about the recall will be stored in a quality control section.
In reaction to the rise in customer's awareness of radioactive substance, we conduct radioactivity inspection. Since the Great East Japan Earthquake in 2011, we started to inspect raw water we draw to an external inspection facility once a month to keep its standard to be below 1Bq. Besides, We introduced NaI scintillation detector in order to meet new standard as of April 2012, and started the inspection of Mineral Water and Green Tea of every production to restrict its standard to be below 10Bq. To keep safety for our customers, we intend to confirm the safety of our products as ever.
As a matter of course beverage is required to be perfectly safe as it is food. With the increasing crisis awareness of food, we have made continuous efforts to ensure the safety to provide safe, natural, and superior products since our establishment as our philosophy says. We possess various sorts of inspection and analysis devices with which our trained staff of quality control section check the safety of our products every day before shipping them. In addition, we establish a perfect structure for safety in corporate with public inspection institutions.
Organic JAS mark can only be titled to a manufacturer that is certificated as a result of inspection conducted by registered certifying organization to check if a production meets organic JAS standard. As consumer's awareness of safety and health has risen, the floods of labels such as “organic” and “reduced agrichemicals” hindered them to select products properly. In respond to this fact the Japanese government had set labeling guideline in 1992 for proper control of labeling, but since it had no legal force, the situation had not improved. Based on JAS law amended in 1992, Japanese Agricultural Standards concerning with organic agricultural products and processed food made from the products was enacted to disseminate proper labeling. It was in April 2012 that our company was registered as a certificated manufacturer.
