Safety and Security

Eiyoh was one of the first companies to obtain HACCP certification from the Japan Food Certification Organization*1 at its headquarters plant, and has been implementing "hygiene management based on HACCP”. The Onahama Plant implements "sanitation management incorporating the HACCP concept "*2.

*1: Obtained in May 2004　*2: Implemented from June 2020

In the past, "food safety" has focused on the maintenance of the manufacturing and sanitary environment, and safety confirmation has been conducted mainly through spot checks of the final product. However, that alone did not eliminate the possibility of dangerous food products entering the market.

In addition to these methods, the HACCP method involves predicting hazards in advance in all processes from receiving raw materials to manufacturing and shipping, identifying critical control points (CCPs) to prevent (prevent, eliminate, or reduce to an acceptable level) such hazards, and continuously monitoring and recording (monitoring) these points. If an abnormality is recognized, countermeasures are immediately taken to resolve the problem, preventing the shipment of defective products.

In order to manage the company with a focus on compliance and governance, we receive a variety of advice on our daily activities from the Law Compliance Monitoring Committee, which consists of doctors, former health center executives, lawyers, and other experts.