PRODUCT ASSURANCE

Production

Production Management

Production Management

"Food culture" is becoming diversified in America as well as the rest of the world. We are responding to customers' diverse needs in a variety of ways.

AFI designed our own industrial equipment to automate many different manufacturing processes. This resulted in higher efficiency and a reduction in measurement errors of various tasks.

AFI lowered the cost of manufacturing through strict cost and yield management.
We accomplished this by implementing a real-time information record management system in the manufacturing process, which tracks all of our commercial finished goods by product and by lot at each step of every procedure.

AFI use our proprietary computer management system to run an intranet for our internal departments.
This provides us the ability to manufacture efficiently according to the real-time production planning that is based on the information management and analysis of customer orders in real-time and our shipping schedule.
We have also implemented integrated schedule management for monthly output using the accumulated historical data.

AFI respond appropriately to regulations, such as the hygienic requirements under HACCP, with our highly antiseptic system and our strong worker training for hygienic and safety management procedures.
Our strength lies in the trust of our customers in our well-educated employees.

Seafood may look the same to some, but each different type of food material has different characteristics.
A high degree of skill and technology are required to produce each individual product with consistent quality. We are able to consistently deliver our products with high quality due to the long experience and expertise we have developed over the years; for instance, we have proprietary record management systems for sample test records and manufacturing records for our products. These systems and our fully skilled workers make the optimal process management possible through monitoring and appropriately controlling the source materials, seasoning materials, air temperature, water temperature, water pressure and so on.

AFI keep evolving our company by providing the new "food culture" in response to our customers' food needs.

New Product Development

The philosophy of our commercial product development department is to develop a "new food culture." This idea is the driving force in all our daily efforts.
While we are ever mindful of the popularity and attraction of Japanese food in the market today, AFI is not limited by tradition in our continual search to develop new products. In fact, we are constantly gathering information from around the globe in order to better understand our customer's wants and needs.
Current worldwide trends toward healthy, more natural foods, for example, are reflected in the catalog of products AFI has to offer.
With over forty years of experience, our research and development engineers are well suited to exceed the demands of the ever evolving dynamic that is "food culture."

Product Development Flowchart

To develop the best products for our customers, we start with the finest ingredients. Our goal is to create the perfect balance between taste, quality, and cost.
The New Product Development Department is not only working to be a "creative group for the new food culture," but is striving to become a leader in creating exciting taste experiences for the world.

Work Cited
National Marine Fisheries Service, National Training Section Industry HACCP Course Student Manual,2001
Takashi Yoshida,"Suisan Shokuhin HACCP no Kiso to Jissai",NTS,2000.
Kazuhiro Shingu,"HACCP Jissen no Point",Japanese Standards Association,2002.
Masakazu Komatsu,Kenji Kanno,Shigehiro Yamakawa,Hiromitsu Kimura,"Shokuhin Maker no Shokuchudoku?Ibutsuk Konnyu Kanzen Taisaku", Chukei Publishing Company,2001
Hirokazu Kawagishi,"Shokuhin Koujo no Shikumi",Dobunkan Shuppan. Co.,LTD,2005.
Sanitation Control Procedures for Processing Fish and Fishery Products,Florida Sea Grant,2000
Naoki Iwata,"Shohin Kaihatsu no Susumekata",Saiwai Shobo,2002