Quality Assurance Code

Since its founding, Nissui has been utilizing its unique technology to turn the bounty of the sea into valuable products and to deliver them to its customers. Over the years, what has remained constant is our commitment to “food safety and security.

Quality Assurance Code

Quality Assurance Concept

We wish to treasure the "delicious taste" and "freshness" of materials, provide individual consumer with safe and high-quality products and thus helping them to develop healthy, rich eating life style. To gain consumers' confidence and empathy, every member of NISSUI's staff will perform his or her duty to maintain product quality and will make every effort to obtain consumers' satisfaction.

Article 1 Quality policy

  1. Business activities and the preparation of products shall be carried out in conformance with the voluntary standards which have been established on the basis of various regulations and ordinances and which reflect the consumers' sense of values.
  2. Efforts will be made to establish an integrated quality assurance system throughout production, including the operation of fish farms, agriculture farms, chicken farms, etc.
  3. Only materials and ingredients whose origin, source and history are acceptable shall be used, and the use of food additives shall be kept to a minimum.
  4. Products shall be produced only in plants having proper facilities, equipment and control systems, and operated by educated and trained workers for the performance of the HACCP (Hazard Analysis Critical Control Point).
  5. A controlled distribution system will be established and maintained so that products can be delivered to consumers without suffering any deterioration in quality.
  6. Refinement of products and consumer services shall be continued toward the customer’s satisfaction by ensuring direct dialogue with them.
  7. Information about the origin and source of the raw materials, allergenic substances, nutritional components, and production processes etc. shall be provided correctly and clearly to the consumers.


Article 2 Action guidelines

  1. Each employee shall be conscious of his or her responsibility concerning quality assurance and make sure to fulfill his or her role.
  2. Delivering safe, faithful, and satisfying products to consumers shall be regarded as a starting point of all actions.
  3. Each employee shall always ensure that his or her actions are in accordance with all relevant laws and regulations provided; and that those actions are appropriate under normal social conventions; and that they are understood by the consumers.
  4. Each employee, as a professional food manufacturer, shall always be concerned with the quality of the products being produced, and pursue continuing professional development and improvement to carry out his or her task.
  5. Each employee shall understand the purpose and meaning of each prescribed procedure, and follow those procedures to carry out his or her task.
  6. In all processes from development to procurement, production, distribution, and sales, efforts shall always be made to develop and improve technologies in order to improve product quality using the company’s original techniques and know-how.
  7. Obtain a certificate of specifications for all raw materials used, and confirm both compliance and safety.
  8. Quality standards, manufacturing standards, and raw material composition tables shall be followed, and products with stable quality shall be delivered to consumers.
  9. Records on raw materials used, production, and distribution of products shall be filed and stored so that they can be used anytime if necessary.
  10. In each department and each business establishment, issues concerning quality will be organized and procedures and goals will be set to improve these issues. In each department, information about quality assurance will be shared and training needed for quality assurance will be provided regularly.
  11. If there are any complaints or dissatisfaction from consumers, situations shall be checked and dealt with by prompt actions. In addition, activities will be promoted to reflect consumers’ voice in product improvement.
  12. In case a food accident occurs, it shall be addressed from the consumers’ standpoint. The status of the health hazard and the potential for escalation of the accident shall be studied immediately and this information will be reported to the competent health center if necessary. At the same time, measures shall be taken immediately including information sharing with sales contacts, information disclosure, and/or product recall, etc.
  13. In the case of failure to abide by the quality policy and action guideline, details of the incident shall be collated, responsibility will be clarified, and impartial measures will be taken to prevent a recurrence.


Article 3 Quality assurance standards and other standards

The following items are based on the standards set separately.

  1. Each department’s role concerning quality assurance
  2. NISSUI plant certification standards
  3. Standard of new products to be introduced
  4. Standard of labeling
  5. Standard for ensuring safety of raw materials
  6. Standard of quality assurance training
  7. Product handling standard in distribution
  8. Standard of food defense


Article 4 Group companies

Group companies also should make efforts to comply with the provisions of the Quality Assurance Code.
 Enactment Date: October 1, 2002
 Revision Date: October 13, 2010
March 18, 2015
March 28, 2017
DFF Inc., 日本水産株式会社 CSR部CSR課, 外部協力者, 日本水産株式会社 広報課

Quality Assurance Systems

In order to produce products to the customers’ satisfaction, quality assurance systems are in place, including the Customer Service Center, Quality Assurance Department and Food Safety Research Department, which have been established as part of the QA (Quality Assurance) Group. 

Customer Services Center

We speak directly with customers who have purchased our products and respond to comments and requests addressed to our Customer Services Center, as well as questions and complaints about our products. The valued voice of the customer is instrumental in improving our products. 

Quality Assurance Department

The Quality Assurance Department creates the systems of quality assurance, as well as operates and maintains the management systems. In accordance with the Quality Policy and Action Guidelines, the Quality Assurance Department strengthens its quality safeguards, provides employee with training, establishes standards on quality assurance, manages information on raw materials, prepares product labels, conducts quality audits and supports the improvement of production plants and promotes higher customer satisfaction, among others.

Food Safety Research Department

At the Food Safety Research Department, inspectors with the appropriate knowledge and skills conduct tests including chemical analysis, microbial analysis and tests for foreign matter using specialized devices. To confirm food safety, tests of newly- procured raw materials, newly-developed products and items requested by customers, among others, are conducted in line with their respective purposes. Furthermore, to maintain and enhance the precision of the microbial analyses of the production plants, the Food Safety Research Department provides instruction and training to the staff in charge of the inspections.

Quality Assurance Committee

The Quality Assurance Committee, which is chaired by Nissui’s President & CEO, includes the relevant Executive Officers and General Managers, as well as experts from outside of the Company. Since its launch in 2002, senior management has always taken part in the committee, to promote efforts to ensure product safety and security and enhance customer satisfaction.
The Quality Assurance Committee deliberates measures to be taken against complaints and requests that have come to light as a result of customer feedback, and determines the standards/policies relating to quality assurance and confirms the effectiveness thereof.

The Customer Satisfaction Improvement Subcommittee

The Customer Satisfaction Improvement Subcommittee has been established as a subcommittee attached to the Quality Assurance Committee. Based on the individual feedback received from customers every day, it determines measures to reduce customer complaints and to enhance customer satisfaction. 

Quality Assurance Systems
DFF Inc., 日本水産株式会社 CSR部CSR課, 外部協力者, 日本水産株式会社 広報課

International Standards Certification for Food Safety Management Systems

Acquisition of FSSC 22000 Certification

The Nissui Group holds FSSC 22000 food safety system certification for plants directly managed by the Marine Products, Food Products, and Fine Chemicals businesses. FSSC 22000 certification is based on adherence to a systematic HACCP (Hazard Analysis and Critical Control Points) approach, and covers a broad range of requirements for food safety. We will continue to acquire management system certifications like FSSC 22000 for our manufacturing bases in future, and will strengthen our quality assurance capabilities.

Status of FSSC 22000 certification

  Number of certified business sites
Domestic business sites 17

As of October 2019
Scope: Domestic sites include Nissui and its consolidated subsidiaries

DFF Inc., 日本水産株式会社 CSR部CSR課, 外部協力者, 日本水産株式会社 広報課