|
 |
|
|
 |
| |
| For a food company, quality control is very important to protect the safety of its products. In order to ensure the safety and reliability of food, Yamazaki Baking has established a comprehensive framework based on a training and inspection system that complies with AIB International Consolidated Standards. The Food Safety Division at Yamazaki Baking is responsible for food safety and hygiene training and supervision. The Food Sanitation Control Center within the Division tests ingredients and products, checks product labels, inspects the hygiene of production lines, and educates employees about hygiene. In addition, through the application of scientific methods, the Food Hygiene Control Dept. works with the Food Hygiene Centers at each factory to promote the cleaning, inspection, and improvement of facilities as well as to carry out safety measures focused on preventing contamination. Furthermore, the Consumer Service draws on inquiries and requests from customers to improve the company’s products. Yamazaki Baking undertakes stringent health and safety management from all possible angles in order to justify its customers’ trust. |
|
The American Institute of Baking independently created its AIB International Consolidated Standards based on laws and regulations in Europe and the United States. The goal of the Standards is to eliminate hazards in the factory work environment and in all production processes from the receipt of raw materials to the shipment of products. In 2001, the Japan Institute of Baking established its Food Safety Division and introduced a training and inspection system licensed by AIB and based on its Standards. The system has also been successful outside the baking industry, being introduced at a variety of food production facilities that include those making flour, confectionaries, and dairy products. |
|
|
Basic ingredients are a heart of the products that Yamazaki Baking provides its customers. To ensure their safety, ingredients go through a series of scrupulous inspections, such as being checked for impurities before delivery to factory, appropriate inventory management, and the separate storage of ingredients. When flour is transferred from a silo to the production line, for example, an inline sifter is used to monitor for impurities and to prevent contamination. In addition, temperatures are carefully controlled during warehousing and storage, and ingredients are strictly partitioned in storage to prevent an allergy-causing ingredient from mixing with other ingredients.
|
|
 |
In order to prevent abnormalities in quality due to microorganisms, it is essential to conduct bacteriological examinations of products as well as production line monitoring. Yamazaki Baking has established Food Inspection Offices in its each factories in Japan under the direct control of the company headquarters. Specialized staff sample the products every day and conduct tests to ascertain levels and types of bacteria in order to ensure safety through scientific quality control methods. Furthermore, during the development of new products, prototype samples undergo bacteriological examination, physical and chemical tests, sensory tests, inoculation inspections, and stress testing. In this way, safety is ensured through the application of a variety of scientific approaches. |
In order for customer feedback to be reflected in its products and services, Yamazaki Baking works to ensure comprehensive customer support. The Customer Service courteously provides prompt and accurate information about products and services from the customer’s perspective. In addition, inquiries and requests received from customers are fed back to the relevant sections where the information makes a valuable contribution toward enhancing services as well as the development and improvement of products. |
|
|
|
|
