Product Safety


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.


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, a dual management system is put in place by having the NISSIN Global Food Safety Institute conduct quality investigations, including analysis and inspection of raw materials and products.


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 also independently develops analysis methods to speed up and equipment for new harmful substances testing. In fiscal 2021, the Institute worked on accelerating fats analysis.
  • 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.
  • In addition, the institute is also working on further automating analysis for harmful substances and nutritional content so it can accommodate future increases in analysis volume. In fiscal 2022, it introduced new robots that conduct pre-processing prior to the analysis of vitamins and harmful substances.
  • Regarding the recommended labeling of food allergens, the institute is also focusing on the development of a new testing method capable of simultaneous testing of the 21 applicable allergens while improving the accuracy of existing food allergen tests. The development and implementation (conduct at least 100,000 cumulative tests by 2030) of this new testing method was announced at the Tokyo Nutrition for Growth Summit 2021.

FOOD SAFETY EVALUATION & RESEARCH INSTITUTE in Shanghai, China is implementing the following initiatives.

  • Until fiscal 2021, the institute has performed quality assurance for raw materials for use in China and Japan utilizing the same analysis procedures as the NISSIN Global Food Safety Institute in Japan. In fiscal 2022, vitamin analysis (vitamins A, B1, B2, B3, B6, C, and D) and other analysis items were added.
  • 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 2020, certification was obtained for nine items of the instant noodle hygiene labeling standards, and certification was expanded in 2021 to include items such as heavy metals. Furthermore, the institute also participates in joint tests for the revision of China’s national standards analysis law. Only research institutes that have obtained CMA certification are allowed to participate in these joint tests.
Principal Analysis and Testing Technologies Independently Developed by the Institute
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 for eight nut allergens
Inspection for confirming nutrient components Simultaneous analysis of nutrient components using near-infrared spectroscopy

NISSIN Global Food Safety Institute (in Japanese)

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 fiscal 2021.
In fiscal 2022, plant audits by the Quality Survey Division and Shanghai Food Safety Institute’s Process Management Division were conducted at 109 plants in Japan and 66 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 29 raw materials identified as allergens under the Food Sanitation Act, including nine 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 29 items by products. Customers can search by product to see if they contain allergens or not.

Allergen search (in Japanese)

Third-party Certification

Business sites and plants in Japan and overseas are acquiring certification under ISO 9001, the international standard for quality management systems, ISO 22000, the international standard for food safety management systems based on Hazard Analysis Critical Control Point (HACCP) techniques, and FSSC 22000*1, an international standard that incorporates food defense approaches. In addition, some plants have acquired Safe Quality Food (SQF)*2 and BRC*3 certification. Third-party certification has been acquired by 31 locations in Japan and 19 locations overseas (including some business sites).

  • *1An international certification standard for food safety management systems created by integrating ISO 22000 and ISO/TS 22002-1
  • *2A certification standard for managing food safety and quality
  • *3Food safety standards formulated by the British Retail Consortium

Related Information and Data

Product Recall

In 2019, there was suspicion that NISSIN FROZEN FOODS’ CHICKEN RAMEN Kin-no-Chahan (best-before date: April 25, 2020) had been contaminated by plastic pieces. Voluntary recall was completed by June 2020. The results of investigation did not find contamination by plastic pieces. In 2022, it was pointed out that the frozen takoyaki (products with best-before dates from June 4, 2022 to June 28, 2023) manufactured at Nicky FOODS Izumisano Plant had been contaminated by foreign matter. Investigation results showed a high possibility of the contaminants being small metal pieces—comprising mainly aluminum that had come loose from the takoyaki frying plate on the manufacturing line—and we are conducting a voluntary recall of the applicable products.