The Nichirei Group has established a system of appropriate guidance and management to ensure specified levels of quality. We introduce the Hazard Analysis Critical Control Point (HACCP) system (and the international standards, guidelines, and codes of practice to protect consumer health in the Codex Alimentarius, General Principles of Food Hygiene [CXC 1-1969, CAC/RCP 1-1969]), as well as ISO and other international standards.
In addition, we provide employee education aimed at quality improvements.

At each stage of the manufacturing process, factory audits and product inspections are implemented at all worksites, to ensure products meet specified levels of quality.
The Nichirei Corporation monitors the results of these inspections.

To prevent the intentional contamination of food and other dangers, we build relationships of trust with individuals at worksites and with employees. We believe it is most important to create workplaces where incidents and accidents are unlikely to occur.