Hospitality Training

We undergo hospitality training to elevate customer satisfaction, enabling us to serve as the ultimate concierge in offering high-level engineering services to companies involved in manufacturing in the food and life-science fields.
In order to be able to make proposals that best suit our customers, we have every one of our employees participate in this mandatory training, including not just general employees, but our entire workforce from directors to contract workers.

From "Food Safety" to "Food Defense"

• In Japan, poisoning and other tampering incidents gave led to a situation in which the conventional "food saefty" system based on an assumption of essential good-faith ethics fails to protect against attacks motivated by malicious intent. We believe that the most crucial element is fostering corporate culture, and we cooperate in doing so, from the standpoint of industry hardware as well as the "softer" aspects of management.
  In order to meet these needs, AJEC combines food defense technology with production management support systems to offer proposals in line with the customer's budget.

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Design Compliant with General principles of food hygiene

In order to create environments in which HACCP systems (i.e., CCP management) operate effectively, it goes without saying that the general principles of food hygiene that is the foundation of such systems is crucial.
It is also a fact, however, that this foundation grows thin at numerous food manufacturing factories that are hard pressed by the demands of day-to-day management and operation. At AJEC, we apply the knowledge and experience we have gained up to this point to resolve these concerns.

• POINT-1Equipment and Facilities Hygiene Management
  • After checking cleaning methods and water temperatures, as well as room interior temperatures, etc., we confirm the specifications for floor and wall materials.
  • By installing local exhaust ventilation systems with heating equipment that include moisture exhaust, we can provide environments free of ceiling condensation.
• POINT-2Hygiene Education for Employees
  • We assist with physical hardware-oriented aspects of hygiene education by clearly differentiating manufacturing spaces from dining rooms and break areas.
  • We conduct production factory diagnoses to facilitate improvements in quality (hygiene), environment and compliance.
• POINT-3Maintenance of Equipment and Facilities, Machinery and Implements
  • When determining production facility layout, we consider maintenance space in addition to ease of use.
  • The facilities management methods we have cultivated are certain to contribute to your company's stable production.
• POINT-4Rodent and Insect Control
  • For high-level hygienic areas, we propose facilities based on positive-pressure management and including specialized ventilation ducts and wastewater plumbing.
  • We provide insect control measures for freight entrances and exits (e.g., pallet changers, double doors, dock shelters).
• POINT-5Water Hygiene Management
  • We design food defense-oriented systems for water storage facilities with features such as security lights and cameras to monitor water tanks.
  • Measures to prevent contamination of water supplies include lock-secured storage facilities for hygiene-related chemicals and CIP chemical tank rooms.
• POINT-6Wastewater and Solid Waste Hygiene Management
  • We design and operate wastewater processing facilities that are appropriate for production facility wastewater and water supply quality, as well as effluent standard values and the surrounding environment.
  • In considering the layout of manufacturing rooms and storage facilities, we give thought to the raw material and products and by-products within the factory, as well as the each flows and physical quantities involved.
• POINT-7Employee Hygiene Management
  • Food defense-oriented proposals are available, including ITV systems and factory entry gate management system.
  • We provide dining and break room environments that help maintain and enhance worker motivation.
• POINT-8Hygienic Handling of Food and Other Items
  • In planning flows, we take into consideration such items as raw materials, packaging materials and even waste items.
  • We execute thorough countermeasures against the risk of contamination at such vulnerable points as when unfinished products await the next processing step, or while finished products are in refrigeration, etc.
• POINT-9Product Recall Program
  • By introducing CCP monitoring systems, we can help identify which products are affected and help limit recall volume in the unlikely event that a product recall becomes necessary.
  • By introducing production management systems, we reduce the risk of contamination during interim product retention.
• POINT-10Maintenance of Facilities for Product Testing and Inspection
  • We can help customers consider the introduction of contamination inspection equipment that meets their own standards.
  • Automation of the packaging and inspection process helps reduce contamination risk by reducing human involvement.