Hygiene management system
At Kobayashi Foods, we have established a thorough hygiene management system to deliver products that our customers can use with confidence. We clean our production lines every day after production, and actively implement 5S activities to keep everything clean outside of the production lines. We also set aside two cleaning days per year for thorough cleaning, including areas that are hard to reach during regular cleaning.
Hygiene management system in factories
Procedures for entering the clean area
1. Changing into dedicated work clothes
Employees change into work clothes that are washed and disinfected daily by a dry cleaner in the changing room.
Work clothes are not allowed in personal lockers to prevent cross-contamination.
2. Removing foreign matter with an adhesive roller
Remove any hair, dust, etc. that may be attached to the work clothes.
At this time, check that the work clothes are not in disarray.
Record the time of entry, any attached particles, and your physical condition on the record sheet.
3. Passing through an air shower (Tajiri Factory)
It blows away any adhesions that cannot be removed with just a sticky roller.
To enter the manufacturing area, you must pass through an air shower.
4. Thorough hand washing and disinfection
The Tajiri Factory has installed automatic hand washing machines in the clean rooms on the 1st and 3rd floors. Hand washing can be carried out easily and reliably with a set amount of detergent and washing time. The Oshima Factory and Mikana Factory do not have automatic hand washing machines, but instead use a hand washing timer to manage hand washing time. After washing hands, they are disinfected with alcohol. From November to April, alcohol that is effective against norovirus is used.
These procedures are carried out not only at the start of work, but also every time employees re-enter the room after a break, to thoroughly prevent contamination from being brought into the clean area.
Hygiene management at manufacturing sites
The following management is always carried out on the production line.
1. Retort sterilization of dried raw materials
The raw materials are retort sterilized before being cut.
The standard sterilization time is 110℃ for 5 minutes or more, and this is recorded on a chart so that you can trace whether the temperature and time are normal.
2. Refrigerator temperature control
We store retort-sterilized dried ingredients and some products in the refrigerator.
We check and record the temperature three times a day, in the morning, afternoon, and evening, as well as the highest temperature at night, to ensure that the temperature is properly controlled.
3. Cleaning after manufacturing
After production is complete, the dry areas (thin shavings, thick shavings, powder, and dashi packs) are air-cleaned.
The liquid production room and seasoning drying line are also washed. We thoroughly clean the lines to ensure that no powder or fish scraps remain. We conduct a wipe-down inspection of the lines once a month to check the effectiveness of the cleaning.
4. Product inspection
We inspect each production lot in our own inspection room and ship
only products that pass the inspection .
- General viable bacteria count
- Coliform bacteria
- Moisture content
The above three items are the basic test items.
If you have any other requests,
- heat resistant bacteria
- Mold
- Staphylococcus aureus
You can also inspect the following:
Although it is not related to hygiene management, we also accept sensory tests for salt and fat content.
From raw material processing to shipping, we deliver safe and secure products through thorough hygiene management.