QUALITY CONTROL
safety and quality of the world standard
Quality and safety
recognized by the world
We are a HACCP certified facility and carry out thorough hygiene management at every stage from raw materials to final products.
In order to deliver the bounty of the Sea of Okhotsk in its best condition, we strive to maintain quality by utilizing the latest freezing technology from receive to shipping.
Additionally, our factory has passed strict hygiene standards of the EU and the United States, achieving quality control that meet global standards.
This has earned our products a high reputation in markets all over the world.
We find value in creating products from raw materials, and our mission is to deliver quality that our customers can trust.
Basic process management
Through purchasing based on our discernment cultivated over many years and relationships of trust with our business partners,
We thoroughly control the temperature and condition of raw materials, and receive raw materials promptly to ensure freshness.
Thorough hygiene management of all equipment, workers, etc.
We process quickly and proceed with work in a planned manner.
We also carefully assess the condition of the product to ensure there are no problems with the raw materials or the condition after processing.
We place great importance on freshness management and promptly check packaging and labeling.
We take great care in controlling the temperature of the storage location to maintain quality and freshness.
We also think about the environment of the shipping destination.
Temperature control is below -18°C.
When loading the food onto transport vehicles, we work quickly to maintain freshness and quality.
Quality control standards
HACCP
What is “HACCP” ?
HACCP is an abbreviation for Hazard Analysis Critical Control Point Evaluation.
It is an international safety management system to prevent product accidents.
This is different from traditional hygiene quality control, which focuses on inspecting the final product.
・Confirmation and management of hazards that may occur at each stage from the raw material stage to the final product.
・Management method that focuses on sanitation control for each manufacturing process where hazards can be controlled.
EU HACCP certified facility
Our factory is a HACCP certified by the United States and exports frozen scallops to Europe and North America.
There are only 110 EU HACCP certified facilities in Japan (as of 2022), which require the world’s most stringent hygiene standards, and our company has this advantage.
Furthermore, because our factory maintains thorough hygiene management that meets world standards, major manufacturers also use it as a place for new employees to gain work experience.
*At our factory, we conduct bacterial tests every day and strive to deliver highly reliable, safe and secure food to our customer’s tables.
World standard
certified facility
We have certified facilities in countries other than Europe and America, such as Vietnam, Indonesia, India, Thailand, and China, so we can export marine products to these certified countries.
Southeast Asia’s economic growth is remarkable and it is a promising export destination.
Currently, in the global fishing industry, MSC certification, an international certification label for “seafood caught from sustainable fishing”, is becoming indispensable for wild fish, mainly in Europe and the United States.
Hokkaido scallops were certified in 2013 and remain so, and our company is MSC CoC certified (in order to treat products as MSC certified, MSC CoC certification is required to ensure that MSC-certified seafood reaches consumers without being mixed with non-certified seafood), giving us an advantage in sales to Europe and the United States.
Producing with
confidence and trust
We hold buyer rights for the Abashiri Fishery Cooperative Association, the Nishi-Abashiri Fishery Cooperative Association, and the Tokoro Fishery Cooperative Association, have established purchasing routes for raw materials and products throughout the country.
Therefore, stable product manufacturing is possible.
In addition, We have earned the deep trust of our clients thanks to our sincere approach to product development.
Thorough management
to maintain quality
Our company owns refrigerators at four locations, including the scallop factory. All factories can store a total of 5,000 tons of food and can maintain a constant temperature of -18°C.
This was introduced to minimize time loss, which is important for maintaining quality, from product manufacturing to storage.
It also symbolizes our sincere attitude towards taste.
We always maintain thorough quality control until our products reach our customers.
Product value
Our company’s basic philosophy is that “products have value only when they are made from raw materials.’’
We believe that products that have been processed using our unique technology are valuable products.
We only ship items where we can ensure quality.
There is a philosophy that “a company’s strength lies in creating value through in-house processing and increasing sales.’’
We take pride in the products we manufacture and sell.
World standard scallop processing process
STEP. 1
Purchased from the fisherman at port and processed while they are still fresh under strict freshness control.
STEP. 2
Wash the scallop shells with the machine.
STEP. 3
Remove the scallops from their shells and divide them into three types: good shape scallop muscles, broken scallop muscles, and internal organs.
STEP. 4
The scallop muscles are washed with underground seawater to remove deposits and those that are in bad shape.
STEP. 5
Perform primary cleaning, secondary cleaning, and draining.
STEP. 6
Arrange the scallop muscles so that they do not overlap, checking for any adhesion or contaminants.
STEP. 7
Instantly freeze in a tunnel freezer. (Freezing time 9-15 minutes, final product temperature -18°C or less)
STEP. 8
Check again with X-rays to make sure there are no shell deposits.
STEP. 9
The frozen scallop muscle are submerged in low-temperature water and a thin layer of ice is applied to the surface of the to scallop muscles prevent the product from drying out.
STEP. 10
Sort by size.
STEP. 11
Items packed into bags using a weighing and packaging machine are passed through a metal detector and weight checker for confirmation.
STEP. 12
Storage until shipment in HACCP freezer.
