To ensure safe, clean and high-quality sea food products,
Kanetetsu Delica Foods conducts a microorganism inspection for every product and its ingredients, as well as a wipe test for the production lines and tools.
Inspection items are primarily for variable bacteria counts, coli form group bacteria, E coli, staphylococcus aureus, and others including mold, yeast, lactic acid bacteria, and salmonella.
For our customers with food allergies, we conduct allergen inspections on products and production lines.
To prevent any allergen contamination, we use dedicated production lines, aprons and instruments each color-coded to eliminate cross-contamination.
To alleviate our customers concerns about radiation,
we have started voluntary inspections of our ingredients including our “Surimi” and vegetables for radioactive contamination since June of 2012.
To offer products that are delicious, safe and reliable, Kanetetsu Delica Foods uses “sensory-testing” for assessing product quality in terms of human senses and a Rheometer for assessing physical properties like fishcake elasticity.