Japanese food and food-related companies will have to implement HACCP (Hazard Analysis and Critical Control Point) systems, according to a revision to the country’s Food Sanitation Law that is expected to be proposed next year. HACCP includes a series of measurements and checks throughout food production to ensure food safety and proper handling. The Ministry had advised firms producing certain products, including milk and meat, to obtain HACCP certification through its own system. In fiscal 2014, 87% of companies with food product sales of more than JPN 5 billion ($42 million) had such a system. But only 34% of small- and medium-size firms had systems. Prompting the new requirement is the Trans-Pacific Partnership, which will increase food exports, and preparations for the 2020 Tokyo Olympics.

Source: The Japan News