The recently revised Food Sanitation Law in Japan requires sanitation control system of Hazard Analysis and Critical Control Point (HACCP) from all food related companies, according to The Gas Review.
The new law covers gases related to food products, such a carbon dioxide, nitrogen, and other gases which have direct contact with foods. Sanitation control procedures based on HACCP must be introduced to the gases during gas production and filling.
Specific procedures require documentation of sanitation control for food additive gases and recording of all processes. Capital investments may be required for filling cylinders indoors or for filling cylinders on separate lines from industrial gases, as is required for medical gases.
The new regulations will come into effect as of 2021. During the three-year waiting period concrete measures are expected to become clear. Quality control departments and food gas managers at all related companies are currently working on collecting information from HACCP seminars and governing public health centres.
HACCP analyses and controls the potential harm in steps from reception of raw materials through processing, storage, and packaging to verify the safety of the final product. A PDCA (plan-do-check-act) cycle is repeated to increase the quality of control.
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