Quality and Safety Hiroshima Nori Co. has the certificate of gHiroshima Prefecture Independent Food Safety Oversight Certification System, upon which we can check the latest status of the safety at any time. The management is doing their best for sanitary control of the food supply.

  1. Selection of MaterialsProcured raw Nori is re-inspected by our own inspectors for the quality and foreign matters, and classified for the category of goods to be processed.
  2. Acceptable MaterialsBefore processing, Nori checked over again for breakages, foreign matters, etc., and only the acceptable materials are passed to the processing sections.
  3. ProcessingToasting: Every sheet of Nori is toasted by gfar infrared heatersh at the temperature between 250 and 300.
    Seasoning: Nori is seasoned with specially prepared liquid.
  4. First DryingNori is dried at 180 for 10 seconds.
  5. Checking with humanfs eyes The temperature and speed of the processing machine are always monitored, and sensual checking are done for dryness, color, smell, etc.
  6. Second DryingIn this stage, Nori is completely dried.
  7. PackingNori is cut into the specific standard sizes, and packed into individual packages.
    At the same time, careful checking is done also for seal indication, expiration date, and no empty film bags.

Hiroshima Nori Co. is managing for the best sanitary control.

Our company obtained the certificate of gHiroshima Prefecture Independent Food Safety Oversight
Certification Systemh, upon which we can monitor the latest status of the safety.
The system was established depending on the concept of HACCP, and certifies the food manufactures having the specified level of facilities for the sanitary control, so that the manufacturer can independently assure the food safety for the consumers.

HACCP (Hazard Analysis Critical Control Point)
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. It was a method developed in the 1960s in the US for assuring safety of space foods.
The internationally authorized and recognized HACCP system was issued by Codex Committee, which is an organization incorporated with FAO (Food and Agriculture Organization of the United Nations) and WHO (World Health Organization).
In addition to the maintenance of production and sanitary facilities, all the possible risks through procuring raw materials, processing and dispatching the products are addressed for avoiding (prevent, eliminate, or minimize to allowable level) the risks. For this purpose, CCP (Critical Control Points) are addressed and continuously monitored. If any abnormality is observed, its countermeasure is immediately taken, so that dispatch of defective product can be prevented.

Hiroshima Norifs Practices for Working

  • ClothesBefore starting the work, all the workers are divided into pairs, and they check each other about the partnerfs clothes. The checking points are: Correct wear of clothes, cap, mask, etc. No ring, necklace, earing nor Band-Aid.
  • DisinfectionBefore entering the working room, both hands and fingers are completely disinfected with antiseptic solution.
  • GlovesTo be checked for dirt or stain.
  • CleaningTo clean the machines, working tables, mount paper, grooves of window frames, supporting materials, Nori boxes and others. To clean up frequently chopped Nori pieces on the rails.
Factory Trip by Guests
Every guest invited for our factory trip is supplied with a white dress, a cap and a mask, all of which are disposable.

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