Efforts to introduce HACCP at food services facilities and associated changes in management

Abstract

Due to the revision of the Food Sanitation Act in June 2018, HACCP became mandatory in Japan from June 2020, and after a grace period of one year, it becomes fully mandatory from June 2021. Following the institutionalization of HACCP as a hygiene regulation, LEOC Co. Ltd., where the author works, has prepared to introduce regulations from HACCP to all 2,624 sites. In this paper, we report on the novel problems that we face during this preparation and the details of each solution we address at the site.

To introduce the regulations to the site, we start with the HACCP instruction guidebook written by the Ministry of Health, Labour and Welfare. We have created a handbook from the operation of the model site that follows the 7 principles and 12 procedures of HACCP. In the operation, we found some flaws in general hygiene management, so we have improved both advantages and disadvantages of the site’s operation.

A conclusion regarding HACCP operations is that it is important that each site acts with awareness. It depends a lot on the persuasive power of the site manager. On the other hand, for smooth operations, it is necessary for the head office and business division to have a constant support system that the site employees can consult.