健康・医療HACCP

　To accomplish the higher level of food safety by implementing food hygiene control based on HACCP principles.

　HACCP, an abbreviation for “Hazard Analysis and Critical Control Point”, is a food hygiene control system in which FBOs assess hazards such as contamination of pathogenic microorganisms, foreign objects etc. throughout the process from receiving raw materials to shipping final products, and control the process focusing on the critical steps to remove or reduce these hazards to an acceptable level.

　Ministry of Health, Labour and Welfare is now discussing a legal framework for mandatory implementation of HACCP-based food hygiene control through the Committee on Food Sanitation based on the final report of the ad hoc panel.

• Outline (PDF:149KB)
• Summary of the Final Report on the Implementation of Mandatory HACCP Program in Food Industry adopted by the ad hoc Panel on International Standardization of Food Hygiene Control (December 2016) (PDF:97KB)