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Sushiya completed the first stage of implementation of the food safety control system

29 April 2016

Sushiya commenced its cooperation with the International Finance Corporation (IFC) on building the food safety control system in December, 2015: in the course of the joint programme, experts of IFC assist the company with development and implementation of the food safety control system in order to contribute to Sushiya’s preparation to international certification FSSC 22000. During 4 months after the project start, IFC made a diagnostic assessment and elaborated the plan on implementation of measures aimed at enhancement of safety in all restaurants of the chain, and commenced training of the Sushiya team according to new in-house standards. At the present moment, the most comprehensive and resource-consuming part of work was finished, that is development and reconciliation of formal standards, and Sushiya started to implement them with regard to all procedures at all stages of the manufacturing process: from premises and logistics to cooking and delivery. Personnel of the restaurants have training and try out during practical work new standards which best correspond European practices. 

The following are innovations which are already in operation at the restaurants of the chain or are being actively implemented:

  • checklists for systematised control of work conditions (applied to troubleshoot inconsistencies when they appear but not after consequences are eliminated);
  • coloured disposable sanitary clothes            (one can easily identify their fragments if they get into foodstuff);
  • multi-coloured separation of kitchen utensils (used to prevent cross dirtying of different groups of products);
  • professional detergents permitted for use in food industry, new instructions on hand washing which are clear, bright and visually compelling, uniform occupational footwear, etc.
  • change of the contractor which carries out control over pests according to the principles of HACCP.

 “Our programme on enhancement of safety control carried out in liaison with the International Finance Corporation is the project to which we contribute a lot of time, efforts and resources because it entails involvement of the whole team of Sushiya – from top managers to service and supporting personnel, – said Roman Romanchuk, Chief Executive of the Japanese restaurant chain Sushiya. – Implementing new standards as a system, we become better and more efficient in matters related to food safety with every step. We strive to prevent a problem rather than fight against its consequences”. 

The following stage of the programme implementation will concern a HACCP plan (Hazard analysis and critical control points). Presently, this part of the project is being developed. 

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