Our sea urchin is processed in a clean, U.S. HACCP-certified facility.
Our sea urchin is processed in a clean, U.S. HACCP-certified facility.
What Is HACCP?
What Is HACCP?
HACCP Certified
Hamanaka Plant December 12, 2018
Kushiro Plant November 10, 2021
HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognized food safety management system developed by NASA in the 1960s to help ensure the safety of food for the Apollo space program.
Rather than relying solely on final product inspections, HACCP manages food safety throughout the entire production process—from the arrival of raw materials to the shipment of finished products. Potential hazards are identified, analyzed, and assessed, and critical control points are established to eliminate or reduce those risks.
To consistently provide high-quality products, Ogawa Suisan has obtained HACCP certification for both its Hamanaka and Kushiro facilities. We remain committed to maintaining and continually improving these standards to ensure the safety and quality of every product we deliver.
Our Commitment to Hygiene and Food Safety
Before entering the processing area, all employees follow strict hygiene procedures to prevent contamination from bacteria and dust. These daily practices help maintain a clean facility and reinforce a strong awareness of food safety among our staff.
Removing Hair and Debris with a Lint Roller
Employees also check their appearance in a full-length mirror to ensure that masks properly cover both the nose and mouth.
Air Shower Before Entering the Processing Area
Inside the air shower, employees move their bodies to remove any remaining dust and particles.
Cleaning and Disinfecting Shoe Soles
Shoe soles are cleaned and disinfected in a sanitizing solution before entering the processing area.
Thorough Handwashing
Sensor-activated faucets provide water automatically without the need to touch the handles.
Handwashing Time Controlled by Timer
A sensor-activated timer ensures that every employee washes their hands for the same required length of time.
Handwashing Procedure Manual
Illustrated instructions provide clear, easy-to-follow guidance for proper handwashing.
Processing Workflow
01
Shell Cracking
ウニの殻割り
02
Meat Removal
うにの身取り
03
Soaking
洗浄・漬込み
04
Draining
水切り
05
Inspection
異物検出検査
06
Packing
折り詰め
07
Packaging
Inspection/Packing
Ogawa Suisan Co., Ltd.
Head Office:
40-3 Nakanohama, Hamanaka-cho, Akkeshi-gun, Hokkaido 088-1531, Japan
Kushiro Factory:
4-1-30 Hoshigaura Odori, Kushiro, Hokkaido 084-0913, Japan