Using the technology, expertise,
and information-gathering capability we have built up since our establishment,
we provide customers with comprehensive support for
obtaining HACCP certification and establishing sanitation management systems,
boasting a successful track record.
OUR BIO-SCIENCE CONSULTANTS
Our staff possesses a wealth of qualifications and experience and includes Shikoku Area Officers and PCQI Lead Instructors for the Japan HACCP Training Center as well as JGAP instructors, registered dietitians, and clinical laboratory technicians. Their expertise has been leveraged to build a track record in a variety of fields related to food, including support for JFS standard certification, support for HACCP certification, sanitation management guidance for food factories, hotels, and restaurants, sanitation management inspections for school lunch centers and hospitals, and ongoing support for JGAP. We also operate our own beer brewing and restaurant businesses as the Spec Group, an experience we use to provide consulting from the vantage of our customers.
CASE STUDIES
Support for JFS-B Certification Requested by Business Partners
A company was asked by a major client to obtain JFS-B certification (a type of HACCP certification) and consulted us at Spec. This company manufactures approximately 300 products, and by creating a HACCP plan for just one product group, they were able to obtain JFS-B certification for all products with a single certification. Consulting during the COVID-19 pandemic was conducted entirely online as well, except site visits and certification inspections. Conducting these activities online has helped reduce costs.
Regional HACCP Support for Expanding Sales Channels in Partnership With Local Governments
Expanding sales channels to include places like major department stores can be hampered by the need to meet client sanitation standards. Similar challenges were faced by a local government selling local specialty products. That is why a project for local manufacturers was launched in partnership with local governments and the Japan HACCP Training Center (JHTC) to establish sanitation management that incorporates HACCP principles. Spec joined as sanitation consultants and built a sanitation management system that incorporates the principles of HACCP during the one-year program. They now meet the requirements of their client and are working to expand sales channels.
Achieving Efficient JGAP Sanitation Management That Incorporates HACCP Principles
A radish sprout producer prompted to reassess the importance of sanitation management after a food poisoning incident in Sakai, Osaka in 1995 had been working independently on JGAP to implement thorough sanitation management. However, the aging and decreasing workforce at the site led to inadequate sanitation management, making it increasingly difficult to maintain product quality. Introducing the principles of HACCP helped streamline sanitation management procedures. Now, the concept of risk assessment has become ingrained in JGAP standards, and efforts are underway to improve sanitation management, including maintaining JGAP standards while incorporating the latest information. In addition to on-site sanitation inspections, we offer a wide range of services, including support for dealing with foreign contaminant complaints, raw material evaluation, and new product analysis support.
Norovirus Screening Test for High-End Dining Establishments
Norovirus is the leading cause of foodborne illness, particularly due to secondary contamination from employees. Prompted by a norovirus outbreak, this company initiated employee norovirus screening tests as part of their sanitation measures. During routine screenings, multiple employees tested positive. Shift changes and other immediate actions were taken following the positive tests, fortunately preventing any food poisoning outbreaks. Especially considering the asymptomatic nature of norovirus infections (where individuals may be contagious but show no symptoms), PCR screening tests in conjunction with employee sanitation training are vital for preventing foodborne illness.
Food Sanitation Management Necessitated by a Transformation in Business Model
A company operating a farmers' market was considering setting up food booths at a new farmers' market. They lacked experience in food service operations and consulted Spec regarding sanitation management. At their request, we created a sanitation management plan that included everything from kitchen layout and item placement to a sanitation management manual and employee sanitation training. They currently implement sanitation management that incorporates the principles of HACCP while conducting regular testing and reviews. We provide comprehensive support for sanitation management not only for food booths but throughout the entire farmers' market by offering education for sanitation management officers and regularly establishing consultation booths for exhibitors.
CONTACT
See here for business-related inquiries or consultations
CONTACT
See here for business-related inquiries
or consultations