Product Safety
Policies
The NISSIN FOODS Group states in the NISSIN FOODS Group Ethics Regulations, its code of conduct, that “Efforts shall be made to create and develop products and services which prioritize health and safety of the public” and “Products and services should not in any way harm the bodies and properties of consumers. Issues caused by such quality problems shall be addressed and solved promptly with good faith.” To make good on this promise, we are building a unique quality assurance system centered on the NISSIN Global Food Safety Institute at “the WAVE,” which is the Group’s technology, development, and research center.
Structure
Quality Assurance Systems
The NISSIN FOODS Group implements day-to-day quality control at manufacturing plants of Group companies in Japan to provide safe products. In addition, periodic internal audits are conducted in accordance with our own food safety audit criteria and ongoing improvements are made to address any issues identified by those audits. Furthermore, the Group maintains a dual quality control system under which the NISSIN Global Food Safety Institute conduct analyses and inspections of raw materials and products handled by group companies both in Japan and overseas.
Initiatives
Activities to Enhance Quality Testing Proficiency
The NISSIN Global Food Safety Institute holds certification for ISO/IEC 17025, the international standard for general requirements for the competence of testing and calibration laboratories. To enhance quality testing proficiency, the food analysis-related testing proficiency of all quality control staff members of plants in Japan and overseas is evaluated. Moreover, evaluation examinations for microbiological testing proficiency and allergen testing proficiency are conducted twice a year.
Raw Material Analysis and Investigation
The NISSIN Global Food Safety Institute is implementing the following initiatives.
- ・The institute analyzes raw materials for radioactive substances and other harmful substances such as agricultural chemicals, veterinary pharmaceutical products, and heavy metals. It also conducts checks such as for the presence of contamination with genetically modified agricultural products and allergens, and for discrepancies between product labels and the nutrient components of finished products.
- ・The Institute performs quality investigations in each stage—from raw materials to raw material processing to the finished products—and also scientifically verifies feedback (foreign matter, off-flavors, off-odors) collected on VOICE, our cloud-based customer support database.
- ・The Institute also independently develops analysis methods to accelerate and streamline analysis, improve sensitivity, and expand the range of hazardous substances that can be detected. In FY 3/2026, the Institute achieved acceleration of the analysis of various nutrients, including vitamins, and veterinary drugs.
- ・Regarding the commitment declared at Tokyo Nutrition for Growth Summit 2021 regarding the recommended labeling of food allergens, the Institute is also working on the development and implementation of a new testing method capable of simultaneous testing the 20 applicable allergens while improving the accuracy of existing food allergen tests.
- ・In line with the revision to the food labeling standards in March 2023, the Institute developed a polymerase chain reaction (PCR) testing technique for walnut—which was designated as a new specified ingredient for food allergens—and this technique was recognized as an official method that meets the high evaluation standards stipulated by the national government.
- ・In line with the revision to the food labeling standards in April 2026, which added cashew nuts to the list of specified raw materials, the Institute developed polymerase chain reaction (PCR) and LC-MS/MS testing techniques, which were recognized as official methods stipulated by the national government.
FOOD SAFETY EVALUATION & RESEARCH INSTITUTE in Shanghai, China is implementing the following initiatives.
- ・The Institute conducts the same analysis procedures as the NISSIN Global Food Safety Institute in Japan and has performed quality assurance for raw materials and products produced mainly in China.
- ・Until FY 3/2022, the institute has performed quality assurance for raw materials and products for use in mainly in China and Japan utilizing the same analysis procedures as the NISSIN Global Food Safety Institute in Japan. Since FY 3/2023, the scope was expanded and it also takes on quality assurance related to products for the United States, countries in Southeast Asia, and Europe.
- ・The institute is promoting the attainment of China Metrology Accreditation (CMA) certification, which guarantees fairness of analysis data based on China’s Metrology Law. In 2023, a method for the simultaneous analysis of residual pesticides was added, and certification was obtained for 15 analysis methods and one product specification (instant noodle). Furthermore, the institute also participates in joint tests for the revision of China’s national standards analysis law—for which participation is opened only to research institutes that have obtained CMA certification—as well as the national project for the follow-up evaluation of the food testing law for the national food safety standards.
| Item | Description |
|---|---|
| Inspection for food poisoning bacteria | Inspection based on genetic information for bacteria that cause food poisoning |
| NISSIN’s Analytical Systems for Residual Agricultural Chemicals (NASRAC) and NISSIN’s Analytical Systems for Veterinary Drugs (NASVED) | Analysis of 550 residual agricultural chemicals and 200 veterinary drugs |
| NISSIN’s Evaluation Systems for Mammalian Genotoxicity (NESMAGET), a system for testing for genotoxic carcinogens | Testing method that uses human cells to evaluate carcinogenic DNA damage |
| NISSIN’s Evaluation System for Tumor-Promoting Activity (NESTUP), a system for testing for carcinogenesis promoters | Testing method that uses cells to detect carcinogenesis promoters (tumor promoters) |
| Inspection for allergens | Simultaneous testing of eight types of nut allergens
using multiplex polymerase chain reaction (PCR) method Simultaneous analysis of recommended labeling of food allergens using liquid chromatography–tandem mass spectrometry (LC-MS/MS) |
| Inspection for confirming nutrient components | Simultaneous analysis of nutrient components using near-infrared spectroscopy |
Evaluation of the Manufacturing Plant Quality Control System
The NISSIN Global Food Safety Institute conducts audits based on
NISSIN’s Inspection Standards for Food Safety (NISFOS). These
audits evaluate the status of manufacturing control at
manufacturing plants of the NISSIN FOODS Group using five
categories—food safety management, pest avoidance measures,
manufacturing practices, maintenance (periodic inspection of
equipment), and cleaning activities—and improvement proposals
are offered for any issues discovered during audits. Sensory
testing, the structure for receiving raw materials, and other
items were added to the NISFOS audit scope in FY 3/2021.
In FY 3/2026, plant audits by the Quality Survey Division and Shanghai
Food Safety Institute’s Process Management Division were conducted
at 183 plants in Japan and 109 plants overseas (including plant audits
that are not based on NISFOS).
Rigorous Sanitary Control at Manufacturing Plants
At manufacturing plants, to prevent foreign matter contamination, employees take steps before entering manufacturing areas: wearing specialized uniforms that prevent hair from dropping, taking body temperature automatically without contact, wiping down using adhesive rollers, washing hands, drying with air, disinfecting with alcohol, cleaning shoes, and showering with air. When receiving raw materials, appropriate equipment is used, such as sieves and sorting machines using wind, color, and magnetism. At the same time, metal detectors, X-ray inspection devices, and pallet washing equipment are installed at manufacturing lines to prevent contamination.
Pre-shipment Product Inspection
To confirm whether manufactured products meet the quality standards of the NISSIN FOODS Group, we carry out microbiological testing, acid value and peroxide value testing of frying oil, visual inspection, and weight checking. In addition, for product texture and flavor, we also confirm quality through sensory testing by qualified food tasters.
Traceability Management Covering Raw and Packaging Materials to Manufacturing and Shipment
To enable automatic tracing of the raw materials for our products, we attach two-dimensional codes to outer cartons or inner bags and manage raw and packaging material information including lot number, manufacturing date, and supplier. At plants, we have put in place structures which can determine the cause of any problem that occurs by using traceability, quality control cameras, and biometric authentication equipment that recognizes fingerprints, veins, and faces.
Adoption of Universal Design
A Universal Design is something that has been designed to be easily used by anyone, regardless of difference in physical capabilities, age, nationality, or gender. At the NISSIN FOODS Group, we have changed the sizes, colors, and positions of labels regarding information such as raw materials lists and preparation methods of products and adopted designs that are easy to read.
Easy-to-understand Allergen Labeling
There are 28 raw materials identified as allergens under the Food Sanitation Act, including eight specified raw materials for which labeling is mandatory and 20 raw materials for which labeling is recommended. The NISSIN FOODS Group’s website indicates all 28 items by products. Customers can search by product to see if they contain allergens or not.
Allergen search (in Japanese)Approach to Trans Fats
It has been suggested that trans fats may increase the risk of cardiovascular disease, and the World Health Organization (WHO) has called on countries to reduce the intake of industrially produced trans fats as much as possible. Although the intake in the typical Japanese diet is relatively low, it is preferable to limit consumption in view of the potential health implications. In light of this situation, the company does not use partially hydrogenated oils, which are a source of trans fats, in our products. Furthermore, the Institute is implementing measures in line with bet practices set out by the WHO, such as voluntarily analyzing the trans fat content in our products and ensuring that there is 2g or less per 100g of total fat. Going forward, the Institute will continue to manage trans fat levels carefully in the selection of raw materials and product design, and strive to ensure that customers can enjoy the products with peace of mind.
Related Information and Data
Product Recalls
The number of product recalls in the past four years (from FY 3/2023 to FY 3/2026) is as follows.
| FY 3/2023 | FY 3/2024 | FY 3/2025 | FY 3/2026 | |
|---|---|---|---|---|
| Number of recalls issued | 1 *1 | 0 | 0 | 1 *2 |
- *1Nikki Foods Izumisano Plant voluntarily recalled frozen takoyaki (products with best before dates from June 4, 2022 to June 28, 2023) manufactured at the Izumisano Plant by June 30, 2023 due to contamination with foreign substances.
- *2NISSIN FOODS voluntary recalled NISSIN-NO-DONBEI Kitsune Udon Mini (products with best before November 5, 2025) manufactured at Shimonoseki Plant by November 10, 2025 for, as there was a possibility of container damage.