The Nichirei Group Quality Assurance System
The Nichirei Group recognizes that, in order to ensure the safety of our food, rules are necessary in all aspects of production, from the product development phase to customer support.
The Nichirei Group offers a variety of products and services. To reflect the distinguishing characteristics of these, we have established rules and standards at our operating companies, based on the above approaches.
The establishment of these rules and standards is based on the hazard analysis and critical control points (HACCP) system. The Nichirei Group’s systematic preventative approach to food safety emphasizes the biological, chemical, and physical hazards in production processes, and the need for quality management.
We are working to increase the degree of food safety that we can ensure, through initiatives designed to protect food from intentional tainting that cannot be avoided using food safety initiatives, and our crisis management initiatives, which allow accurate information to be revealed quickly in the event of an accident/incident leading to health hazards. We also are working to increase the degree of food safety that we can ensure, and expand our risk communication abilities during emergencies.
|Hazard factors||Substances evaluated by the Nichirei Group|
|Biological hazards||Infectious bacteria and microbes, viruses, parasites, and pests|
|Chemical hazards||Allergenic substances, naturally occurring poisons, food additives, and chemicals|
|Physical hazards||Hard foreign objects, soft foreign objects, and inedible parts of foodstuffs|
|The HACCP system||Developed in the United States during the 1960s for the aerospace industry, the HACCP system is an international management method for food production that aims to prevent hazards during the manufacturing process by analyzing hazards and establishing important control points.|
|Quality management system||Management system standards for quality management were established by the International Organization for Standardization, with a view to the international standardization of products and services.|
|Food safety||The Nichirei Group uses a system that fuses the approaches of the HACCP system with those of quality management.|
|Food defense||The Nichirei Group, aware that intentional tainting of food is carried out by people, uses a system to manage and control the actions of people who are responsible for intentionally perpetrating such actions.|
|Food hazard management||When incidents/accidents occur which directly lead to health hazards being caused by the foods offered by the Nichirei Group, we waste no time in first investigating and evaluating the circumstances, before providing accurate information using such methods of dissemination as are appropriate to our information society.|
Food defense initiatives
Since the Nichirei Group believes that the best way to protect food is by controlling people, we emphasize people management. Thus, in addition to restricting access to areas where food is handled to authorized individuals, we have made it possible to determine the when, who, and where of such individuals at all times.
We have created a system to protect our food that is based on the distinctive characteristics of each product, and which allows follow-up investigations to be conducted should problems arise. If a problem does occur, a link is established with our food crisis management system, which allows accurate information quickly to be disseminated.
Food crisis management initiatives
The Nichirei Group has put in place a response system for use in the event that there is an incident or accident, involving the food we provide, that might lead to health hazards. The system is designed to confirm quickly the facts, should an incident lead to health hazards; to determine how best to respond to company and outside individuals and the media; to investigate the cause of the incident so that a recurrence might be prevented; and to speedily release relevant information.
The response system will dictate how our operating companies share information, while having analyses conducted at the Food Safety Center and by external analysts, to provide a scientific evaluation of the level of risk involved. Once those results and the outcome of the fact-finding mission are in, the parties concerned will quickly determine whether a recall is necessary.
Before carrying out a product recall, we would review the information to be disclosed, issue the information using words that our customers will find unambiguous, and make use of communication tools, such as the Internet, to release the information as widely as possible.