What is HACCP?
HACCP is an abbreviation for “Hazard Analysis and Critical Control Point.” Hazard analysis is conducted in advance for microbial contamination which may occur at different stages of manufacturing and processing of food products. Based on analysis results, a critical control points are set. These points define measures to be taken at specific manufacturing processes in order to increase product safety. Continuous observation of these critical control points enables food sanitation management for ensuring safer products.
The HACCP method was developed by the Codex Alimentarius Commission, which is a joint institution of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO). The HACCP method is internationally recognized and implementation by each country is recommended.
HACCP certification from SGS
Hyoshoku acquired HACCP certification from SGS Japan, one of the world’s top HACCP accrediting organizations. We became Japan's first aquaculture farm to create HACCP plans and receive certification for all production lines from fisheries to processing facilities. This level of HACCP compliance is rare even on a worldwide level.
Moreover, in August 2014, Hyoshoku applied for registration as a Handling Facility of Marine Food Products for Export to the EU, which involves even stricter screening than for exports to the USA. In March 2015, we acquired domestic certification as a Handling Facility of Marine Food Products for Export to the EU. We then completed registration with the EU. Hyoshoku continues to embrace new challenges as we further spread Washoku (Japanese food culture) throughout the world.