Azabu University will strengthen the development of specialized human resources for food safety as "human resources who are proficient in HACCP" in response to the full enforcement of the revised Food Sanitation Law from June 2021, 6.
HACCP, the world standard food hygiene management method, has become completely mandatory, and food business operators (manufacturing, processing, cooking, and sales) are required to implement hygiene management in line with HACCP.
The Department of Food and Life Sciences, Faculty of Life and Environmental Sciences, Azabu University has been conducting food safety training since 2019, ahead of domestic universities, with the approval of a third-party specialized agency. A person has completed food safety training.After graduating, he has been active as an immediate force in the food safety field of the food-related industry and government / local governments.
In addition, at the request of the Ministry of Agriculture, Forestry and Fisheries, HACCP training in ASEAN countries was conducted starting in Vietnam in February 2020, and a total of 2 people completed it.
In 2021, HACCP management theory, which is a part of food safety training, will be expanded so that students from other departments on campus can take it widely. We will promote HACCP human resource development with the goal of implementing it with a total of 110 people.
Azabu University will continue to strongly promote the education of food safety specialists for the development of the Japanese food industry and the strengthening of international competitiveness.
* HACCP (Hazard Analysis and Critical Control Point) is a process that analyzes factors that cause process hazards (hazard) when manufacturing food and manages them most efficiently (CCP: critical control point). A method to ensure safety by continuously managing. Invented when making space food at NASA.
