2021 Volume 70 Issue 2 Pages 90-99
Since the last amendment of the Food Sanitation Act in 2003, the circumstances of food safety have been changing, and the globalization of food has developed.
Taking into account the current situation and challenges regarding food safety, amendment of the Food Sanitation Act was promulgated in June 2018.
From June 1, 2021, all food-related business operators (FBOs) engaged in manufacturing, processing, cooking, selling, etc. are required to implement food hygiene control based on HACCP principles.
FBOs will be required to prepare hygiene control plans and to record their implementation. Although it is required that FBOs develop their plans based on the internationally recognized Codex HACCP 7 Principles, small and less developed businesses, including restaurants, also are allowed to refer and conduct hygiene management based on the simplified approach, using the guide created by each food-related industry organization.
The Ministry of Health, Labour and Welfare (MHLW) assists organizations to develop the guides for making hygiene control plans and review them.
These guides are made available on the MHLW website.
This report describes the background and the overall scope of the amendment of the Food Sanitation Act in 2018 for implementation of food hygiene control based on HACCP Principles and their promotion.
