Shandong Sanfod Nissui Co., Ltd., which produces the "Shizen Kaitou de Oishii!" (Delicious Thawed at Room Temperature!) series

On May 30 of this year, Nissui held a meeting of managers of Chinese factories at Shandong Sanfod Nissui Co., Ltd. in Qingdao. The heads and quality control assurance managers of 16 factories in China supplying foods to Nissui joined the meeting. Although it was an internal Nissui meeting, in part because it was not long after the dumpling incident, interest was high on the Chinese side, and officials in charge of food quarantine for Shandong Province asked to participate.

Hideaki Karaki, Professor Emeritus of the University of Tokyo, chaired the meeting. There were also officials from the Consumer Cooperative (i.e. Co-op), an organization which is comparatively close to the standpoint of consumers. It proved to be a fruitful meeting, with representatives giving presentations from their various perspectives on their ideas on food safety and efforts being made.

Reporters from major media outlets were also invited to visit group factories in China and observe for themselves the safety measures in place in the hopes that this would lead to regaining consumer trust.

The "Shizen Kaitou de Oishii!" (Delicious Thawed at Room Temperature!) series

handong Sanfod Nissui Co., Ltd., where the meeting of managers of Chinese factories was held, is partly responsible for producing the “Shizen Kaitou de Oishii!” (Delicious Thawed at Room Temperature!) series, a leading product in the industry developed by Nissui. Items in this series can be placed in lunchboxes frozen and be ready to eat by lunch. This line of products has maintained a level of popularity that shows no signs of wavering.

This series is unique in that it does not require thawing or cooking, can be placed in lunchboxes in the morning, and by lunchtime it has thawed and is ready to eat, but making this seemingly simple concept a reality actually requires a high level of sanitation management technology. For this reason, it is produced according to Nissui's own sanitation standards. The Shandong Sanfod Nissui production plant ensures thorough sanitation control by operating pursuant to criteria equivalent to HACCP. For example, compared with the standards laid out by the Japanese Food Sanitation Law that requires a viable bacterial count of 100,000 or less at shipping time (-18ºC), the criteria (in-house standards) used are significantly more stringent.

Careful attention is also given to the handling of fresh ingredients: ingredients are thoroughly washed at the pre-processing preparation stage. Seasoning liquids are allowed to soak in properly. It is also worth mentioning that water used in the production process is treated with a membrane-filter purifier imported from Japan.

Despite the tainted dumpling accident, frozen foods have become an integral part of modern daily life. They continue to make life easier, fuller, and embody a convenience that most of us cannot do without. This is precisely why we at Nissui believe it is our mission to provide safer, more reassuring products and restore consumer trust in frozen food products.