Hygiene Management
At Aiyoshi Sangyo, we believe that maintaining the highest standards of food safety and hygiene requires food-related materials to be supplied with an equivalent level of quality. Based on this principle, we have established our own quality management guidelines at the same standard as those used in the food business.
Logistics Area
It is important to prevent foreign matter and bacteria from being brought in when materials are delivered to and brought into the factory, and when products are shipped and removed from the factory.
Factory Area
The inside of the factory is kept clean at all times. Inspection equipment is also enclosed for each production line to minimise product exposure.
Sanitary Area
The factory interior is designated as a clean area. It is a semi-clean area where hygiene is managed through strict procedures to prevent foreign matter and bacteria from being brought in when entering.
Air Shower Room
This facility forms a protective barrier between the sanitary area and the factory interior. It blows clean air passed through HEPA filters and uses a double-door airlock to prevent contaminated air from entering from outside.
Personal Appearance
To prevent foreign matter such as hair and dust from entering the products and to prevent bacteria from adhering to them, wearing a long-sleeved, full-length white coat, cap, mask and dedicated shoes is required. A lint roller is used to carefully remove dirt and dust from the entire body.
Handwashing and Disinfection
Hands must be washed and disinfected before entering the factory area. Handwashing follows an established manual to ensure every area is thoroughly cleaned before disinfection.
Logistics Anteroom
An anteroom is installed at the points where goods are exchanged with the outside of the factory. Positive pressure and UV insect traps are used to prevent insects, dust and microorganisms from entering the room.
Quality Inspection and Quality Control
Aiyoshi Sangyo’s inspection lines can broadly be divided into two types: an “Automated Inspection Line,” which makes extensive use of image analysis, laser sensors and sensing devices, and a “Visual and Sensory Inspection Line,” where final checks are performed using human sight and touch.
On the automated inspection line, temperature and humidity are continuously controlled to maintain stable conditions around the cameras and sensors, ensuring that the equipment operates accurately at all times.
On the automated inspection line, temperature and humidity are continuously controlled to maintain stable conditions around the cameras and sensors, ensuring that the equipment operates accurately at all times.
Automated Inspection Line
Using image analysis, laser sensors and sensing devices, we inspect product size, shape, chips and foreign matter quickly and accurately.
Visual and Sensory Inspection Line
We use sight and touch to perform final checks of colour, texture and finish, ensuring product quality.
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