Company Top Page＞Service＞Quality Control
At Kanehide Bio we have realized a system of constant raw material production, procurement, and final product manufacturing. We take full responsibility of the entire production process and ensure rigorous quality control that enables the manufacture of safe and effective health food products.
We were the first factory in Okinawa to be accredited with the International Standards Quality Management System ISO9001 / 2000, ISO9001 / HACCP. Additionally, we were also accredited in January 2006 with the Food Safety Management System ISO22000 which focuses on food safety and reliability.
At Kanehide Bio, only reliable ingredients are used for products. We are also making continuous efforts to ensure that no pesticides or chemical fertilizers are used and the raw ingredients are grown in a completely organic manner. We have been awarded with JAS Organic Accreditation and accredited as an Organic Agricultural Processing Plant.
Before entering a room, staff wash their hands and disinfect them with alcohol and pass through an air shower that removes dust, debris and hair from their clothing.
The air pressure in manufacturing rooms is maintained at a higher level that outside in order to maintain a clean indoor environment.
Sterilizes indoor bacteria.
In order to avoid contamination by foreign matter, the fluorescent light tubes are all shatterproof.
In order to maintain quality, raw materials are kept in a storeroom that is fully equipped with an environmental control system.
A number of quality control measures have been adopted and staff involved are exhaustively educated about the measures being employed.
In order to ensure that safe and effective products are delivered to customers, the entire process from raw material production to manufacturing, packing and shipping is recorded and saved in case there is ever a need to quickly track down a problem relating to one of our products.
The Quality Control Division has been set up to perform strict checks on product appearance and condition, water activity, viable bacteria count, coliform bacteria, the weight of individual grains, and the firmness of products.
