Quality and Safety

Assuring Ultimate Quality and Safety

Safety as an exacting science

In 2002, NISSIN FOODS HOLDINGS CO., LTD. established the Food Safety Research Institute to develop a scientifically based quality assurance infrastructure, allowing consumers and their families total trust in our quality and safety. The institute monitors the quality of daily production (central control) by detecting potentially hazardous substances in products. It also develops testing procedures for new hazardous substances. Through on-site quality surveys and process control, it plays a critical role in ensuring the quality of our products. Furthermore, beginning in January 2007, the FOOD SAFETY EVALUATION & RESEARCH INSTITUTE CO., LTD. in Shanghai, China has perfected a system for ensuring that only high-quality raw materials are sent from China to Japan.

In the area of hazardous substance control, we have developed and implemented NASRAD-600, a system for the simultaneous analysis of traces of agricultural chemicals and veterinary pharmaceuticals, and a method of analyzing allergenic substances. Furthermore, in April 2008 the Food Safety Research Institute obtained certification for ISO 17025 (the international standard for testing capabilities and management systems) on analyses of residual agricultural chemicals, veterinary pharmaceuticals and microbe tests, and it continues to upgrade its quality control systems.

Assuring food safety at the source

The Food Safety Research Institute also performs safety audits under Nissin's Inspection Standards for Food Safety (NISFOS), established in 2004. These audits cover food safety management systems, general hazardous substance countermeasures, manufacturing standards, facilities maintenance and sanitation at the plants of raw materials suppliers. Evaluation is carried out objectively using inspection checklists, and the inspection results are expressed numerically as “Safety inspection points.” The institute will provide remedial guidance and quality control systems support to a plant that receives a low score.

Food safety in the plant

In manufacturing process quality control, the institute posts supervisors to supplier sites to confirm “4M Control,” the confirmation of materials, methods, machines and manpower involved in manufacturing processes.

The central control, hazardous substance control, manufacturing site audits and process control described above are the backbone of our product quality assurance.

Environmental/Social Activities

Sustainable Achievements

Promoting environment-friendly business activities and creating a sustainable society are urgent tasks for the entire world, and companies that do business globally bear a potentially greater responsibility to look after the natural environment.

Leaving smaller footprints on the Earth

The NISSIN FOODS Group established the Environmental Charter in 1999. It is a declaration of our commitment to environmental protection and resource conservation in the context of our business activities, a pledge to coexist in harmony with society and a promise to improve the global environment. Since that time, we have implemented Group-wide measures to address environmental problems, doing our part to realize a sustainable, recycling-based society. Furthermore, we established the Group Environmental Council to implement environmental management throughout the Group and are engaged in activities to develop an environmental management system at MYOJO FOODS CO., LTD.

Reducing CO2 in production and packaging

In our production activities, to achieve the environmental targets for fiscal 2012 in the medium-term management plan we expanded our program of fuel conversion to natural gas to additional plants. As a result, in fiscal 2009 (year ended March 31, 2009) we achieved a 23% reduction in CO2 emissions from the fiscal 2006 level.

In the area of product development, we are proceeding with efforts to expand and enhance the line of refill products and convert to paper containers. In addition, we engage in industry-leading global warming mitigation measures, including activities to practically apply and popularize the Carbon Footprint System undertaken in collaboration with the Ministry of Economy, Trade and Industry.

As the company that pioneered instant noodles—now a “world food” in both name and reality—we will continue to engage in business activities aimed at the realization of a sustainable society.

Community Perspective

Since 2008, we have been implementing the Hyakufukushi Project in fulfilling our corporate social responsibility by committing ourselves to complete a total of 100 socially beneficial activities over a period of 50 years. Five themes guide the selection of these projects to help realize a better society: Creation, Food, The Earth, Health and Children—reflecting not only the spirit of our founder, but also matters of urgent public concern and the nature of our business field.

Last year, we reported on three projects that are still ongoing, the Kenya Oishii Project to support business independence, the Idle to Idol Project to train nature experience leaders in Japan, and the Canned Chicken Ramen Just-in-Case Project to support the stockpiling of disaster rations. This year, we launched two new projects (described below).

The Living with Hot Water Project to stop global warming

This project uses an entertaining website and other venues to inform people that only a few simple steps will reduce the amount of CO2 emitted during the boiling of hot water by 60%. We have launched this project to fulfill our responsibility as a company that lives with the fact that hot water is essential for the preparation of instant noodles.

The Support for Employee Volunteerism Project

Unlike conventional company-fostered social contribution activities, this is a program to encourage socially beneficial activities by individual employees. We support employees who contribute to their local communities by volunteering for those locally focused activities that individuals can address more effectively than companies.