Our products are for human consumption, therefore we will provide our clients with the safest products available on the market. Even before food safety became a public concern, Dainichi's hygiene and food safety management was regarded as extremely severe . Therefore it is only natural our processing plant corresponds to the international general hygiene management and production techniques known as "Hazard Analysis Critical Control Point" (HACCP). This encompasses a high level of hygiene safety not only in manufacturing but the surrounding environment as well. Our continuing theme is to provide "Securer and Safer food".
The "quality control system" HACCP was developed in the 1960's by the USA to ensure the safety of foods in outer space, as well as those of manufactured food items. It demands from the manufacturer a high level of safety regarding the hygiene state of its employees, the processing plant, and surrounding environment. Similar to foods to be consumed in outer space, special care is particularly needed during the production of fishery products. Our policy of "Higher Confidence thru Higher Safety" aims to reduce the risk of microbial contamination and the inclusion of foreign substances thus enabling us to provide high quality products to our clients that are truly "securer and safer".
As it is now possible to export to Europe, we will continue to bring the delicious taste of Japanese farmed fish to the world.
In order to maintain our EU HACCP certification - the world’s highest level of hygiene standards - Dainichi will aggressively pursue additional food safety and security measures.
1) PREVENTING PLANT ENTRY
Product enters and exits the plant thru an "air-lock" comprised of an outer steel shutter and a inner "quick" shutter door. These shutters will open only if the other is closed. Our processing plant is windowless. All of the air vents and outlet ports are sealed with insect preventive mesh covers. Around these air-locks and facility yard, including the office entrance, are special yellow lamps to insure that insects do not come near the plant.
2) PROTECTING CLEAN AREAS
The flow of raw materials and individuals is designed to move only one way. The plant's "clean areas" and "unclean areas" are clearly marked and zoned. Airborne pollutants and insects are removed from clean areas by using a positive pressure control system which forces stream of clean air against the flow of raw materials.
3) UNIFORMS TOO
In order to prevent dust and other contaminants from adhering to clothing it is strictly prohibited to wash uniforms at home or dry them on a clothesline. All uniforms used are cleaned on site at the plant's washing room in order to prevent contamination.
1) INSPECTIONS ABOVE THE STANDARD
Our quality control team is fully equipped with a sterilization machine, an incubator and all other equipment necessary for bacterial inspection. Standard tests for each lot are Enteritis Vibrio , general number of living bacteria, Coliform Bacterium as well as tests for Staphylococcus Aureus. Everyday sample inspections are conducted employing "Petri film" or "Food stamp" inspection kits. Frequent inspections of cutting boards, knives, processing equipment, and work top are also conducted. Confirmation of employee hygiene and hygiene education are also regularly done.
Quality control room
2) TEMPERATURE AND HUMIDITY
The indoor temperature of the plant is kept at 15C. The humidity in wet areas is kept at 80%, while dry areas it is kept less than 60%.
All drainage water from the processing plant as well as blood water from harvest is collected in 25t tank installed under our floating work platform. From there it is pumped up to our water purification facility. There a microbe-activated bio-filter removes the all the impurities in blood and drainage water. Only pure water is discharged from our plant back to the sea.
Water purification facilities
1) HACCPER: eco-friendly and highly efficient
HACCPER water (aka hypochlorous acid) is authorized by the Ministry of Health, Labor and Welfare as a safe, long lasting, sterilizing agent effective against most bacteria which reverts to water upon contact with organic matter. HACCPER mist is automatically sprayed in to the primary and secondary processing rooms. A 25ppm concentration is used for washing product while a 50ppm concentration is employed in the sterilization and the washing of plant equipment.
The HACCPER water
2) Sanitary room - Hygiene top priority
It is important to prevent the entry of bacteria in the plant. In addition to moving only from clean areas may only be accessed through the sanitary room. There one must wash your hands and change into uniform. From there the door to the clean areas is opened by an automatic sensor to reduce the possibility of bacteria forming, the door is opened by an automatic sensor. However entry to the packing room is prohibited until each individual has taken an air shower lasting more than 30 seconds.