抄録
HACCP system is very effective system to control food safety hazards during food production and processing. Japan introduced this system since 1995, as voluntary system in the five food categories, those are milk and milk products, processed meat products, soft drinks, canned and retort foods, fish products. However, as it is voluntary system, 80% companies introduced this system, but only 25% of small and less developed food producing companies introduced this system. Therefore, Japanese government revised Japanese Food Sanitation Law, HACCP system is able to selectively introduce HACCP system in all categories of foods, instead of general hygiene management. HACCP system will be mandatory in all kinds of food in next ten years.
