HACCP System of Kashima Plant Approved
2002.3.6

On March 6, Our Kashima Plant and Kashima West Plant obtained the approval on their HACCP System, which were the first and the second in its related industries.

HACCP is an abbreviation of Hazard Analysis And Critical Control Point System, a method for food sanitation management that was created in the process of developing space foods by NASA of the United States. It is a system to identify potential hazards that may be produced in the food during the steps from the acceptance of raw materials to consumer consumption (hazard analysis) and to focus on control of those critical points (critical control points) to ensure the safety of food.

Japan Margarine Shortening And Lard Industries Association has been actively approaching to the Ministry of Health, Labor and Welfare and the Ministry of Agriculture, Forestry and Fisheries for the promotion of introduction of HACCP in these industries since 1998 under the leadership of Mr. Iwashita, President to the Association and the Chairman of our company.

Our company has also been cooperating with the Association in establishing the criteria for the industry and developing related manuals from its early stage, and at the same time promoting its own establishment of HACCP system in its related plants.

As a result, we took a lead in obtaining the approval in these industries. Furthermore, we are going to review the system and evolve into further better plant from now onward to ensure the food safety.

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