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Watarai Co,Ltd.

1-7-10, Shinhamacho, Shiogama City, Miyagi Prefecture　Phone: +81-22-364-0301
日本語
English
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For food safety and reliability

We consider that it is important to deliver products that consumers can eat in safety and security and conduct daily hygiene inspections in our inspection room.

Voluntary inspection

We have a quality control room in the company and conduct inspections of our products on a daily basis.
[Inspection items]
General viable cell count, coliform group, Escherichia coli, vibrio parahaemolyticus, Staphylococcus aureus, Salmonella

Training for employees

We provide training for employees throughout the year, with a curriculum ranging from self-management to safety and hygiene in factory to improve the employees’ operation level.

WATARAI’s first priority is food safety and reliability.

  • Clothes

    – Clean workwear, rubber apron, rubber boots, disposable facemask, hair net & cap, arm sleeves, disposable rubber gloves

  • Prevention of contamination by foreign substances

    Before entering the factory, employees use a roller to remove hair, if any, on workwear by checking in the mirror.

  • Hand washing facility

    – Liquid soap, nail brush, paper towel, alcoholic disinfectant, walk-through boot washing basin

    According to the predetermined procedure, employees wash their hands and fingers and then enter the factory. While working, they wear disposable non-permeable gloves and do not conduct works with their bare hands.

  • Morning assembly

    When employees come to the factory every morning, they are checked for their health condition, and those who may be ill or cause bacterial contamination due to injury to their hand(s)/finger(s) must leave the production line until their symptoms cease.

HACCP certified factory

  • HACCP certification cannot be obtained unless the strict food sanitation management standards are cleared.

    What is HACCP?
    HACCP certification was developed in the USA so that NASA could secure the safety of space food. We have cleared the annual strict audit by the certification authority.

    Basically, HACCP consists of two parts: HA (hazard analysis) and CCP (critical control point).
    HA…Where are the hazards that may impede the production of safer foods?
    CCP…Where are the critical control points in the production process?

    HACCP is a hazard preventive system of hazard analysis, to minimize the occurrence of hazards by intensive control, record and checking of critical control points in a series of processes from arrival and storage of raw material to production/processing and shipping of products.

    HACCP

    HACCP

    Hazard

    Analysis

    Critical

    Control

    Point

Radioactive material inspection

Use of EM F 211 gamma-ray spectrometer

Inspection items

Every day, we measure the amount of radioactive cesium contained in raw materials, auxiliary raw materials, products and water that we handle. For raw materials and auxiliary raw materials from overseas, we inspect 1 to 2 samples a day. For domestic raw materials, we inspect 1 to 2 samples at each purchase and carry-in of raw materials and at each production of products. For water (tap water), we conduct a daily inspection.
γ-ray spectrometer
γ-ray spectrometer

Shipping criteriaLegal compliance

State of inspection
State of inspection
Measurement data
Measurement data

* We judge that by setting the company inspection criteria at 50Bq or less, the legal shipping criteria can be satisfied. In inspection, the radiation dose emitted from a sample which is stored in a container is measured in a lead-shielded sample room without the effect of radiation from outside.

Environmental inspection

Use of RC2 scintillation radiation detector

To avoid environmental contamination, we conduct fixed-point measurements of our premises and outside air and obtain the measurement data.
We also conduct the inspection of materials and equipment in the same way.
RC2 scintillation radiation detector
RC2
scintillation radiation detector
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