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July 01, 2014

Fujinoyusui Corporation, Yamanashi Plant, Acquires FSSC22000 Certification, the Highest (*1) Certification for Food Safety Management
~Recognizes Environmental Approach and Hygiene Management System of Plant Located at Foot of Mt. Fuji~

 

The Yamanashi Plant of Fujinoyusui Corporation (President: Masato Kato), a manufacturer of Fuji no Yusui natural water, and an affiliate of Iwatani Corporation (Head office: Tokyo and Osaka; President: Masao Nomura; Paid-in capital: 20 billion yen), has recently acquired the FSSC22000 Certification, an international food safety management standard. The FSSC22000 was established based on standards such as ISO22000, an international standard for food safety management systems, with stringent criteria not only for facilities and equipment, but also for items such as food defense and bioterrorism, and a system that means better safety, security, and reliability in the food sector than ever before (*2).

 

*1: Level 5, the highest standard in the certification scheme of the comprehensive food safety management certification system of the Union of Japanese Scientists and Engineers.
*2: Please refer to the attachment for details of FSSC22000.

 

Since the Yamanashi Plant is located in the Mt. Fuji Landscape Formation Area within Fuji-Hakone-Izu National Park, at the foot of Mt. Fuji, a World Heritage site, it always takes great care to preserve the nature of Mt. Fuji and has been proactive on protecting the environment by reducing CO2 emissions. The plant has also established a stringent hygiene management system, in order to deliver the highest quality natural water nurtured by Mt. Fuji. The FSSC22000 standard is recognition of Fujinoyusui’s commitment to environmental protection, quality control of plant equipment and manufacturing lines for food safety, and comprehensive employee education. Fujinoyusui will continue to strengthen its system for delivering safer and more secure natural water.

 

 

<Main Features of Fujinoyusui Yamanashi Plant>

Thorough hygiene management of plant equipment and the industry’s top-class analysis system

The Yamanashi Plant automates all processes from filtration, sterilization, and filling, box-making, and packaging, to the storage of natural water under a strict regime of quality control. It has adopted the HACCP standard and is implementing strict hygiene management throughout the entire plant, in addition to the manufacturing lines, along with employee education. It also has an industry-leading analysis system.

Production status as well as the status of the equipment and quality inspection of the plant are open to the public, attracting many visitors from outside the company

The production status of the plant, its equipment, and its approach to quality inspections and environmental protection are open to the public, aiming to allow customers to actually see Fujinoyusui’s approach toward safety for themselves.

 

 

<Outline of Acquisition of Certification>

Company Name : Fujinoyusui Corporation

Plant Name : Yamanashi Plant (4878-1, Kamiyoshida, Fujiyoshida, Yamanashi)
Head office (Tokyo Tatemono Honmachi Building 5F, 3-4-8, Honmachi, Chuo-ku, Osaka)

Acquisition Date : April 24, 2014

Certified By : Union of Japanese Scientists and Engineers

Scope of Registration : Manufacturing of soft drinks (mineral water)

 

▲Fujinoyusui Yamanashi Plant located inside Fuji-Hakone-Izu National Park

 

 

▲Fujinoyusui Yamanashi Plant Manufacturing Line

 

 

【Reference】

 <Glossary>

■FSSC 22000 (Food Safety System Certificate 22000)

FSSC22000 is an international food safety management standard targeting manufacturers such as food product makers, and food container and packaging makers. It was developed by The Foundation of Food Safety Certification in the Netherlands. FSSC22000 was approved by the benchmark committee of GFSI, the Global Food Safety Initiative, which integrated it with ISO22000, which contains the requirements for every food chain organization with food safety management systems and is an international standard for a food safety management system, and ISO/TS22002-1, which was developed based on ISO22000. Compared with ISO22000, FSSC22000 details more specific initiatives and requires higher level of food safety.

 

■HACCP (Hazard Analysis Critical Control Point)

HACCP is a hygiene management method that ensures the safety of products by analyzing, in advance, the risks that may occur during every stage of the food manufacturing and processing process, such as microbial contamination, determining critical control points on what measures should be taken and which stage of the manufacturing process they should be taken in, to produce safer products based on its results, and by continuously monitoring them. It is an internationally recognized method, which has been made public by Codex Alimentarius Commission, the joint organization of FAO, the Food and Agriculture Organization of the United Nations, and WHO, the World Health Organization, and its adoption has been recommended for every country.

 

■GFSI (Global Food Safety Initiative)

GFSI was established in 2000, as a Belgian non-profit organization, for the purpose of 1) Continuous improvement of the food safety system, 2) Increased efficiency in the food supply chain, and 3) Promotion of the assurance system that can provide safer food products for consumers. It is a global organization that engages in food safety among retail businesses, manufacturers, and food manufacturing industries around the world, including major food retailers, such as Walmart, Aeon, and McDonald’s.

 

<Additional Explanation>

■ Fujinoyusui Initiatives

Fujinoyusui Corporation has been promoting initiatives in the delivered water business since 2004, and is currently providing safe, delicious natural water from Mt. Fuji to approximately 100,000 customers. Fuji-no-Yusui is natural water that contains 80μg/ℓ of vanadium, a valuable mineral ingredient unique to Mt. Fuji, and is pumped up from a deep well from a depth greater than 200m, at Fujinoyusui’s own plant located at the foot of Mt. Fuji. The main feature is that the groundwater collected from specified water resources is used for the raw water, and no physical or chemical treatment, except for sedimentation, filtration, and heat sterilization, are performed. It is also offers excellent hygiene, adopting the disposal package method, a method in which the bottle is not rewashed and reused, achieving better ecology by conserving water usage in the bottle washing process.

 

■Hygiene Management Initiative at Fujinoyusui Yamanashi Plant, Using a Method Based on HACCP Standard

Yamanashi Plant uses automation in the manufacturing natural water in processes from filtration, sterilization, filling, box-making, and packaging, to storage, under a regime of strict quality control. Utilizing its experience gained at Plant No. 1, which uses the PET bottle method, and Plant No. 2, which uses the ordinary-temperature returnable bottle method, the Yamanashi Plant, which was constructed in 2010, is designed specifically with the provision of safe and secure natural water in mind, from the structure of the plant to production equipment, by adopting the HACCP standard. It also practices comprehensive hygiene management, not only for the manufacturing lines, but throughout the entire facility, from the plant entrance to the restrooms, along with employee education. More specifically, the plant is equipped with a microorganism laboratory, a physicochemical laboratory, and a sensory inspection laboratory, which conducts inspections of the well water, the raw material for the product, the water used in manufacturing processes, and the finished water, along with inspections of falling microbes, air-floated microbes, and swab inspections to check the safety of the manufacturing environment. The plant’s occupational health and safety program considers the safety of employees and customers through lighting and noise measurement, to enable the consistent manufacture of quality products.

 

References

Websites of Ministry of Health, Labour and Welfare, Union of Japanese Scientists and Engineers, and Japan Quality Assurance Organization