Quality and Safety

Providing safe and secure products made using original technologies so other companies cannot catch up with us

Uncompromising research and development

We are actively involved in developing new food processing technologies, with examples including (Tamagotoji, a Japanese Egg product for topping) production technology and technology to improve the taste of imitation crab meat. We have acquired numerous patents for our original technologies. We have developed a production line that supports a food production process using professional chefs’ cooking techniques. We aim for fully fledged product development.

A quality control framework of the world’s highest standard

Ahjikan believes it is a priority issue to always maintain a quality control framework at a high level. We see this as being the social responsibility of a company involved in food. Ahjikan has received authorization in hazard analysis and critical control points (HACCP) and certification in global standards for quality and food safety, including ISO 9001, ISO 22000 and Food Safety System Certification (FSSC 22000).

About FSSC22000

FSSC 22000 provides a framework to effectively manage an organization’s food safety responsibilities. The qualification is fully recognized under the Global Food Safety Initiative (GFSI) and is based on existing ISO standards.

FSSC22000Food safety system for food manufacturing organisations


Fusion of HACCP and ISO9001 food
safety management system concepts


    Technical food safety approaches

  • ISO9001

    Continuous improvement of management system

  • PAS220

    Pre-requisite programme for food safety
    (building structure, measures to prevent cross-contamination, etc.)

  • Additional request items

    Service specification forms
    Supervision of employees
    Unplanned advance notification examinations
    Input (raw ingredient) management, etc.

Rigorous risk management

Traceability of Material

We have established a system to track and ascertain the origin of ingredients and products to prepare against major risks such as the outbreak of bird flu. For example, we can track the collection date and coop of eggs used as product ingredients. We know exactly when and from where the ingredients in our products were sourced.

Own traceability system

  • Customer
  • Circulation
  • Factory
  • Materials
  • Trace back :Reconsideration of history of raw materials and production
  • Trace forward :Pursuit of distribution history and shipping destinations

Food Defense

  • We have introduced an access management system using vein authentication and installed security cameras. We have established a system to prevent products from various hazard factors that could arise due to human error, rigorously ensure product safety.