What is JAFA's GMP recognition system?


It is a voluntary set of standards established by the Japan Food Additives Association (JAFA) for manufacturing and quality control of food additive. GMP stands for "Good Manufacturing Practices," which is a set of standards for the sanitary levels required for manufacturing foods or medicinal products. GMP provides guideline for reducing human error and preventing contamination and deterioration of quality in the different stages from reception of raw materials to shipment of the final products. We also develop and implement our own policies of quality control in order to guarantee the quality and safety of products to our customers.

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What is the HACCP system?

In the past, focus of "the safety of food" was merely on maintenance of manufacturing environment and sanitary reservation based on an idea that safe food could manufacture, if environment of the production facility is cleaned up.
And the check of the safety of the manufactured food has been performed by sampling on a few point (in some case, just one point) and testing (microbiological tests and others) on the end products.
And the check of the safety of the manufactured food has been performed by sampling on a few point (in some case, just one point) and testing (microbiological tests and others) on the end products.
Depending on only a random inspection always leaves a possibility that dangerous food will come out to a market and will cause food poisoning.In HACCP system, besides those conventional sanitation controls, all the manufacturing process from arrival of raw materials to manufacture and shipment of the finished products are analysed. Then predict harm beforehand and it pinpoints the critical control point (CCP) for preventing the harm (prevention, disappearance, reduction to a permitted level).
Since a measure is taken and solved immediately after supervising and recording the point continuously (monitoring) and accepting abnormalities, it is a system which can prevent shipment of poor products.
HACCP is a system of the hygiene supervision of the food developed in order to secure the safety of space foods in the U.S. in the 1960s.
The food standard (Codex) committee which are a joint organization of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) of the United Nations have recognized HACCP system, and recommended the system to every country for adopting. It is now accepted internationally.
In our country, a part of Food Sanitation Law was revised in May, 1996, and it was a hazard analysis critical control point (about the method of manufacture or processing, and the method of the hygiene supervision, the measure for preventing generating of the harm on food hygiene was taken synthetically) and the recognition system of the process was founded and it was enforced from May, 1996.
Although the HACCP system for securing the safety of food is built into the hazard analysis critical control point, it is demanding to document synthetic hygiene supervision including maintenance management of institution equipment, and general hygiene supervision, such as a program at the time of hygiene supervision, the measure against insect control mouse, and recall, and to perform just like that in addition to safety.

Source: National Association of Food Industries, Japan

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What is the approval system by Kyoto City's "Miyako Shoku No Anzen Eiseikanri Ninshou Seido"?


The Kyoto municipal government established "Kyoto (Miyako), a food safety hygiene management proof system" in 2006 to promote the voluntary hygiene management of the food-related company such as producers and processors, and to inform to the citizens and the visitors of Kyoto these companies who meet a constant standard of the hygiene management performed.
The certified facilities by this system are announced in the Kyoto-shi homepage and by other means.

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