on food safety
The sanitation and safety facilities at the Kadonowaki Factory that manufactures the majority of Shiraken’s sasa-kamaboko are world-class. In addition to the ventilation facilities that take in fresh air 96 times per hour, the factory is fully equipped with facilities for temperature and humidity control. Also, tangible measures to maintain high cleanliness and intangible measures such as employee education on health maintenance are thoroughly implemented, including the prevention of COVID-19 infections and responses to be taken when an infection is found, in accordance with the business continuity plan (BCP) for responding to infections.
and hygiene management
Kadonowaki Factory has ventilation facilities that take in fresh air 96 times per hour. The air inside the factory is filtered 6 times with dense filters, including HEPA filters that do not allow viruses or bacteria to enter.
This is done continuously 24 hours a day. The factory also maintains positive pressure inside the building, and the cleanliness level is maintained at a class of 100 -10,000 depending on the process.
By keeping the inside of the factory as dry as possible, bacteria are not permitted to thrive. This is because bacteria are living organisms and it is unable to grow without water. Since we handle fish meat, the machines and equipment we use to make surimi will naturally contain more bacteria. We prevent bacteria from spreading by thoroughly cleaning, sterilizing, and drying these machines and equipment. Because the reproduction rate of bacteria differs depending on the temperature, air conditioning is used to manage the temperature at 20 °C or less.
Strict product checks
Based on our unique strict criteria, we perform verifications and inspections at public institutions in addition to internal inspections performed during the product inspection process. We have acquired certifications related to quality and business continuity management.
- ISO 9001:2015
- ISO 22301:2012
- Excellent Food Hygiene Facility
(Japan Food Hygiene Association)
- Step 2 certification under the Miyagi Certification System for Self-Management of Food Hygiene (Miyagi HACCP)