PCQI研修 受講された方の声
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Mr. Kazumasa Hamashita
Global CPS Supplier Management Team Supplier Auditor & Developer
June 2017, Hakata venue
"I can now better understand what the food safety system is and what it requires."
The differences and similarities with HACCP are clearly explained, so anyone with basic knowledge of food safety can fully understand it."Effective exercises will be carried out."
The exercises were personally modified by the instructor, who has extensive practical experience at a major food manufacturer, so the exercises were very practical.
In between lectures, I also asked questions about GMP and the future direction of food safety, which have been on my mind.
The lecturer has a wide network and a deep understanding of food safety, and his unique insights were very inspiring.
This course is recommended for both those with extensive knowledge and experience in food safety as well as those just starting to learn.
Our company underwent an FDA audit in August 2014.
Our product is miso, a traditional Japanese fermented food, so our challenge in the audit was how to ensure that the manufacturing process, characteristics, and safety of the product were understood.
By taking this course, I was able to gain a renewed understanding of FDA requirements, the questions asked during FDA audits, and the background behind them.
We also realized that validation is extremely important for the safe manufacture of products that we have taken for granted.
The course was extremely useful as I gained new knowledge through the food hygiene case studies and explanations that were extremely useful in my work.
In the future, I would like to put the PCQI qualification I learned and acquired in this training to practical use and manufacture and export safely.
Ms. Shizuka Suzumura
Taiyo Kagaku Co., Ltd. Quality Assurance Department Quality Assurance Group Document Management Team
August 2017, Nagoya venue
As an intermediate company in the food industry, we develop and manufacture a wide variety of food ingredients, and are expanding our business not only in Japan but also overseas.
We are expanding our business widely.
In this course, we will not only be able to handle products for export to the United States, but also to establish a higher quality manufacturing management system for all of our products.
I took this course in order to learn.
The course clearly explained the differences between HARPC, known as the next-generation HACCP, and the current HACCP, and emphasized the importance of food safety.
This experience helped us to gain a new understanding and also taught us how we should transition our management system as the next step.
In addition, the lecture format will provide an opportunity for participants to express their thoughts, and the lecturer will share his or her own experiences.
The course was very impactful and deepened my understanding.
In order to provide peace of mind by ensuring product safety, we will use this knowledge to build a high-quality manufacturing management system.
I would like to go.
Mr. Tatsuhiko Tokunaga
Fundokin Soy Sauce Co., Ltd. Quality Assurance Department
August 2017, Nagoya venue
We participated in this training in order to respond to changes in rules for exports to the United States following the enactment of the U.S. Food Safety Modernization Act.
Since the training theme was about laws and systems, I thought it would be difficult to understand.
However, the instructor explained the text in a way that was easy to understand and included plenty of real-life examples, so it was a very easy-to-understand and fascinating training session.
As a result of taking this training, I feel that I was able to gain a very clear understanding of the FDA's demands on businesses under the U.S. Food Safety Modernization Act and the preparations our company needs to make to meet those demands.
In addition, by learning about HACCP and HARPC, I was able to organize my thoughts about quality assurance and gain a lot of knowledge about how to respond to the future institutionalization of HACCP in Japan and the quality assurance that will be required even beyond that. This was a great benefit.
We would like to utilize this experience in our future product development.
Mr. Hideto Wakayama
Ajinomoto AGF Inc. Quality Assurance Department Quality Assurance Group
September 2017, Tokyo
Through this training, participants systematically learned about the outline of the food safety system required by the FDA, a US government agency, and the role played by PCQI.
In addition to learning about PCQI, this training also provided an overview of the HACCP system and HARPC (HACCP for Food and Drug Administration), which is known as the next generation HACCP, and allowed participants to understand the differences between this and the food safety system required by the FDA.
The training lasted for two and a half days, but the participants lost track of time as they enjoyed the numerous practical examples presented by the instructors and the creation of food safety plans through group work.
I would like to apply what I learned in this training to my daily work related to HACCP and FSSC.
For the past few years, we have been working on exporting sweetfish sauce to the United States.
We are also working to improve the level of food hygiene, aiming to be one of the earliest companies to establish a HACCP system and be prepared to export to the United States.
We were able to get explanations and the latest information on food hygiene and laws along with specific examples.
It was a very informative session, with many insightful talks about the challenges the company faces and its future direction.
Attending the seminar,
・Outline of the food safety system required by the FDA through the US Food Safety Modernization Act (FSMA) ・Differences between HACCP and HARPC (Hardware Access Control System), which is called the next generation HACCP ・Role of PCQI
I was able to learn systematically about
Also, at key points in the seminar I asked questions about the differences between the FSSC22000 that our company uses, and the instructor gave a detailed explanation, which helped me to clarify any additional or supplementary points.
Through this seminar, we hope to reaffirm the importance of food safety and build a manufacturing management system that will allow our American customers to use our products with even greater peace of mind.
Our company manufactures and sells "soba and udon noodles," non-allergen products such as "dried rice noodles made from grains and rice," and the much-talked-about "semi-dried rice noodles (made from local rice)." Clear reasons for safety and security are required.
We feel that we must establish clear processes for managing and ensuring food safety, and operate with risk prevention in mind.
The HARPC required for PCQI is said to be the next generation of HACCP.
I understood that it is a more specific management method that follows HACCP but also incorporates a preventive perspective and numerical management.
This is a similar idea to what is said in the medical field: "Prevention is important!"
During these three days, I was able to understand that this is an essential qualification and method for corporate defense.
弊社は対米輸出を行っておりませんが、食品衛生管理においてどの様に変化していくのかを学ぶため、HACCP責任者養成研修に続き本研修を受講させて頂きました。
分厚い講習資料に最初は一歩引いてしまいましたが、予防コントロール、リコール計画やcGMPなど、HACCPと異なりPCQIに必要とされる重要事項について、講師の多彩な経験と知識からなるさまざま事例の紹介や解説して頂き的確に学習できました。
また一連の研修を通じて、PCQIに求められる責務や遵守すべき規程の整理、国内のみならず米国や各州の法律や条例など多くの最新情報を収集していく手法や、それらを活用し予防管理する方法を学ぶ事ができました。
Ms. Nanae Sadaoka
Quality Control Manager, Quality Control Office, Coop Sapporo Consumers' Cooperative Union
July 2017 Sapporo venue
Although our organization does not export to the United States, we decided to take this course in order to properly understand the latest food safety management method, HARPC.
I think this way of thinking is very useful, not just for companies aiming to export.
Over the three days, I was able to learn not only about the requirements and methods of the US FDA, but also about the ever-changing food safety situation both domestically and internationally. I also asked the instructors many questions, and they all gave easy-to-understand explanations and answers, which was very educational.
Our company established a HACCP system in 2015, and participated in this training with the aim of strengthening our internal structure in preparation for future sales channel expansion.
Through the training, I was able to systematically understand the risk-based preventive controls for food safety required by the FDA, a US government agency, as well as global trends in food safety.
I was interested in the idea of not only the necessity of hazard analysis in HACCP, but also the broader perspective that includes the social conditions, culture, and environmental risks specific to the producing country.
It was also an opportunity to reaffirm the importance of not only operating the HACCP system but also building a comprehensive food safety system that covers everything from the production of raw materials to the point where the food reaches the consumer.
In the future, I would like to utilize the preventive control concepts I learned in this training in the manufacturing of our own products at the factory and in the products we offer at our restaurants.
Mr. Soichi Nakayama
Professor, Department of Life Science, Food Science Course, Faculty of Life Science, Kyushu Sangyo University , Ph.D. (Agriculture)
July 2017, Kobe venue
I participated in the FDA-approved FSPCA PCQI qualification training course, which incorporates the ideas of HARPC, an evolved form of HACCP, with the aim of utilizing this in my future education.
The concept of HARPC was explained in an easy-to-understand way, by comparing it with HACCP and FSSC22000. When creating a food safety plan required by the FDA, the practical explanation included points to keep in mind when systematically organizing the plan while being aware of the relationship with food safety-related documents such as HACCP plans and FSSC22000, and I learned a lot.
In addition, the key points regarding the creation of food safety plans were clearly demonstrated through practical exercises using specific case studies.
I believe this seminar can be recommended to many people, from those who want to learn about HARPC to those who actually create and implement food safety plans as PCQIs.
In our food division, we handle a wide range of fresh produce, including meat, fish, and vegetables, as well as processed foods, including prepared dishes, lunches for airplanes, and sweets, and our customer base is not limited to Japan, but is expanding overseas as well.
In addition, because we export Japanese food products to department stores and supermarkets overseas, we also took preventive control qualification training, which included compliance with the U.S. Food Safety Modernization Act.
The instructor's supplementary explanations with concrete examples based on his extensive experience were easy to understand. In addition to the exercises in the program, the participants received general advice on risk and hazard analysis and critical control points tailored to the characteristics of each product they handled, and the Q&A session was also practical and easy to put into practice.
How I decided to take the course Our company has an affiliated processing factory in Indonesia and imports fresh tuna.
Although we are in a position to conduct on-site inspections of our partner companies (rather than establishing HACCP systems ourselves), we wanted to see things from the same perspective as the factories and improve our hygiene management levels, so we took a HACCP manager training course in July of this year.
Furthermore, the company is planning to set up a product development department within the company and expand its business not only domestically but also overseas, including to the United States, and therefore decided to take this PCQI training course.
Learning effect
It was a wonderful opportunity to learn systematically and comprehensively about the entire process from the overview of the cGMP program to the Food Safety Plan, including related laws and regulations and concrete examples through practical exercises.
By understanding the necessity of HACCP + "α", I was able to transform my dream of "I want to export overseas" into a behavioral goal of "If I do this, I will be able to export."