Efforts Made for Safety and Security by K. Kobayashi

Certified to FSSC 22000, the international standard for food safety management systems

Aiming to provide much safer and more secure products in response to an increase in consumers' consciousness about food safety,
we had the Kobe Spice Center certified to FSSC 22000, the international standard for food safety management systems, in 2015.

2000 (Heisei 12) ISO 9001 is introduced, ahead of other companies in the industry.
2011 (Heisei 23) The Kobe Spice Center, whose site area is 10,000 m2, is established in the Kobe Techno-logistics Park.
2015 (Heisei 27) The Kobe Spice Center is certified to FSSC 22000.
2016 (Heisei 28) The company is certified to the Japanese Agricultural Standards for Organic Plants / Organic Processed Foods / Organic Livestock Products as an importer.

We will continue to establish and maintain food safety management systems pursuant to the international standard FSSC 22000, consistently improve such systems, and make efforts to always provide customers with safe and secure food.

FSSC 22000

This is one of the international standards for food safety management systems. The Dutch FSSC (Foundation for Food Safety Certification) established the standard by consolidating the international standard ISO 22000 (HACCP plus management by ISO) and ISO/TS 22002-1, which designates matters relating to food defense and prerequisites.
It is an international standard approved by the GFSI (Global Food Safety Initiative), which is an NPO established through the leadership of global food manufacturers and distributors, as a certification scheme for food safety, and its requirements are very strict compared to those of the prerequisite programs of the former ISO 22000.

Kobe Spice Center

The Kobe Spice Center was built in the Kobe Techno-logistics Park in Nishi-ku, Kobe City in July 2011. We use processing lines equipped with leading-edge technologies for the selection of, removal of foreign matter from, sterilization of, crushing of, blending of, packaging of, and quality control for spices and herbs imported in the form of granules.
The factory produces approximately 10,000 tons a year and handles 300 items, which is the highest number in Japan.
We thoroughly control the quality with a hygienic production system based on the food safety management system certification FSSC 22000 and the food hygiene management system HACCP, in addition to our proprietary processing technologies that take advantage of the characteristics of spices.
Today, production bases are being transferred overseas for lower costs. We are making bold efforts for processing only K. Kobayashi can achieve and proposals only K. Kobayashi can make by developing a system that enables high-mix low-volume production operated by a small number of talented employees, which cannot be technically realized overseas where mass production dominates. It's impossible to generate products that are well accepted and trusted by end users unless the raw materials for the products are in good shape. K. Kobayashi supports customers in generating products that are safe, secure and trusted, by always taking special care in maintaining and improving the quality of the spices that are the raw materials and completely fulfilling customers' needs.
K. Kobayashi conducts its business with pride in being the top spice suppliers in Japan.