At the request of the Ministry of Agriculture, Forestry and Fisheries' Japan-ASEAN Food Industry Human Resources Development Project, Azabu University will conduct HACCP * training at Vietnam National Agricultural University (Hanoi City, Vietnam) from February 2020 to 2, 25.Against the backdrop of growing interest in the Asian region, we will provide the basics and knowledge of food safety management and cooperate in the development of specialized human resources for food safety in Asia.
The training will be conducted by Professor Yoshiko Konishi, Professor Shiro Miyake, Associate Professor Toshito Shimazu, Lecturer Kenji Ohnaka, and Part-time Lecturer Shuichi Yanagihira, Department of Food and Life Sciences, Faculty of Life and Environmental Sciences.HACCP education conducted at Azabu University will be conducted for 40 students such as local students and working adults, and a certificate of completion will be given to the students.This training will be expanded in 10 ASEAN countries in the future.
The university has been approved by the Food Safety Management Association for the first time as a four-year university and a private university for food safety training courses including HACCP.This training will be a basic food safety training based on the track record of conducting HACCP education with official certification from "HACCP Management Theory," which is a specialized subject of the Department of Food and Life Sciences, Faculty of Life and Environmental Sciences.
In order to promote the internationalization of the food industry, the Ministry of Agriculture, Forestry and Fisheries is supporting students and private companies with practical lectures and training in the lectures specializing in the value chain of agricultural products and foods set up at major universities in the ASEAN region. ..Starting with this training, Azabu University will continue to cooperate in the development of food safety specialists in ASEAN for the development of the Japanese food industry and the strengthening of international competitiveness, and will make international contributions.
* HACCP (Hazard Analysis and Critical Control Point).A management method that analyzes factors that cause process hazards (hazards) when manufacturing food and continuously manages processes (CCP; essential control points) that can manage them most efficiently to ensure safety.
