[Certificate Issued] HACCP Compliance Certificate
We recommend using the "HACCP Compliance Certificate"
All food business operators are required to implement "sanitation management in accordance with HACCP"
On the other hand, there are times when you need to show proof that you are working on HACCP.
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「HACCPに取組んでいる」とアピールしたい
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「HACCPの証明」を取引先から求められた
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JFS-B規格など「HACCP認証」が高価であきらめている
What is "HACCP Conformity Certificate"?
This is proof that we have reached the level of construction and operation of the "HACCP system*".
*Article 51-2 of the Food Sanitation Act stipulates that "Measures to manage particularly important processes to prevent the occurrence of food sanitation hazards, and other advanced sanitation management methods."
As of June 2024, 34 companies have acquired the certification
subject
・Businesses involved in the manufacture, processing, and preparation of food, additives, utensils, and container packaging ・Proof for each food category
証明にあたっての点検ポイント
・食品衛生法を遵守しているか
・製造加工の現場が衛生管理に取り組めるレベルか
・HACCP書類を作成しているか
・HACCP記録を実施しているか
こういった点検ポイントについて、書類＋現地（基本的にオンライン対応）の確認を行います。
基準への適合を確認できましたら証書発行致します。
（不適合があった場合、改善して頂き再確認して発行することもあります）
Documents required for inspection
・Prerequisite Program Confirmation Sheet *Please refer to "Reference" at the bottom
・Copy of business license ・Copy of hygiene inspection sheet ・HACCP documents (product manual, flow diagram, hazard analysis sheet, HACCP plan)
・HACCP records (CCP monitoring records, corrective action records)
Cost
Please contact us via the "Web Inquiry" below.
In the case of on-site inspection, we will charge you the actual cost of various expenses separately.
date of expiry
3 years from the date of issue
If there are any changes that affect the quality (such as changes to the manufacturing process or ingredients) within the expiration date , renewal is required.
Reference
The "Prerequisite Program Confirmation Sheet" was created based on the following domestic and international standards and regulations:
<International standards, etc.>
・CAC/RCP 1-1969: (Rev.5-2020) General Principles of Food Hygiene
(Codex Alimentarius Commission: General Principles of Food Hygiene)
・ISO/TS 22002-1:2009: Prerequisite Programs on Food Safety
(International Organization for Standardization: Prerequisite Programs for Food Safety - Part 1 Food Manufacturing)
・21 CFR Part 110:Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
(cGMP) (USA: Current Good Manufacturing Practice)
<Domestic regulations>
Guidelines for management and operation standards to be implemented by food business operators (Ministry of Health, Labour and Welfare: No. 0227012 dated February 27, 2004)
・Food Sanitation Inspection Sheet (Ministry of Health, Labour and Welfare: Food Sanitation Notification No. 0401001 dated April 1, 2004)
- Creation and storage of records for food business operators (Ministry of Health, Labour and Welfare: Notification No. 0829001 dated August 29, 2003)
・Guidelines for the Comprehensive Hygiene Management Manufacturing Process Approval System (commonly known as Maruso) (Ministry of Health and Welfare: Notification No. 1634 dated November 6, 2000)
・Food Communication Project (FCP) Common Factory Audit Items Ver.1.0 (Ministry of Agriculture, Forestry and Fisheries: Created on February 26, 2010)
・Food Communication Project (FCP) Product Information Management System Items (Ministry of Agriculture, Forestry and Fisheries: March 2007)
・Q&A on labeling of foods containing allergens (Consumer Affairs Agency: Food and Drug Administration Table No. 257 dated September 20, 2013)
・Guide to the introduction of food traceability systems (Ministry of Agriculture, Forestry and Fisheries: March 2008, 2nd edition)
・Guidelines for formulating "Voluntary Action Plans for Improving the Reliability of the Food Industry" - Five Basic Principles (Ministry of Agriculture, Forestry and Fisheries: March 2008)