“FSSC 22000” is an abbreviation for "Food Safety System Certification 22000", which was approved as one of the food safety certification schemes by the Global Food Safety Initiative (GFSI.), established in 2005 by the food retail industry.
The GFSI are approved standards and has been adopted by leading international food manufacturers, supermarkets and retailers as a guideline for supply chain management.
The FSSC 22000 incorporates hygiene management methods as defined in the international standard ISO 22000 (a food safety management requirement for organizations involved in the food chain industry) however it incorporates more specific standards particularly in areas that the ISO 22000 was lacking. In turn, this new standard has made implementing food safety initiatives more straightforward.
In 2019, Happo-en was awarded the FSSC 22000 Category E certification. A Category E certification is for the food service industry, which provides food (meals) to customers in banquet halls, establishments with seating and includes catering services as well.
At Happo-en, we are committed to the safety and security and in order to meet all of the strict standards we established a FSSC 22000 Certification Project Team in 2019.
This team played a key role in reviewing all food hygiene and management strategies within the Happo-en, including raising staff awareness, which led to our success in being the second company in Japan within the same industry to achieve a Category E certification.
All of Happo-en's food hygiene manuals are documented and are available to
a) Internal parties, including employees and partner companies.
c) External parties such as government and other companies.
Some of our initiatives include the following activities:
In June 2018, we incorporated the Codex HACCP- a hygiene management system, which was at the center of a major amendment to the Food Sanitation Act and outlined in the internationally recognized ISO 22000.
We provide safe food products by conducting hazard analyses in the manufacturing process, as well as recording our findings and establishing risk control measures.