Tokyo Food Safety Information Center » Tokyo Metropolitan Government initiatives and systems » Tokyo Metropolitan Government Food Safety Promotion Plan
Tokyo Metropolitan Government Food Safety Promotion Plan – Helping Tokyo residents lead healthy, abundant lives
The Tokyo Metropolitan Government formulated the "Food Safety Promotion Plan" based on the Tokyo Metropolitan Food Safety Ordinance and has implemented measures related to ensuring cross-governmental food safety at every stage, from production to consumption, based on coordination with relevant departments.In order to further promote food safety, the Tokyo Metropolitan Government has revised the Food Safety Promotion Plan based on the reporting of the Tokyo Metropolitan Government Food Safety Conference.
Overview of Tokyo Metropolitan Government Food Safety Promotion Plan (2015-2020)
1. Basic idea behind the revisions to the Tokyo Metropolitan Government Food Safety Promotion Plan
Based on the basic principles of the Food Safety Ordinance and taking as its foundation the continuation of measures which have been taken on throughout the Tokyo Metropolitan Government, the revised Food Safety Plan delineates challenges concerning food safety as well as future challenges, including the holding of the 2020 Tokyo Olympic and Paralympic Games, to further promote measures which will ensure food safety.
The term of the plan shall be six years, from 2015 to 2020.
<Challenges concerning food safety and the direction of their response>
The revised Food Safety Promotion Plan positions three points corresponding with the basic principles of the Food Safety Ordinance as “measure pillars,” in turn delineating challenges for each measure pillar and establishing a direction for their response.
Measure pillar 1
The promotion of the securement of safety by businesses with a focus on international standards, etc.
The occurrence of food poisoning (norovirus, Campylobacter, Enterohemorrhagic E. coli), etc.
The popularization of hygiene management systems compatible with overseas safety standards
The promotion of independent hygiene management by businesses
- The popularization of Tokyo’s own certification system
- The popularization of the HACCP system
- The popularization of Tokyo’s own certification system
Measure pillar 2
The promotion of safety measures based on information collection, investigation, and inspection guidance, etc.
The globalization of food distribution
New food labeling systems such as the establishment of the Food Labeling Act
The collection, analysis, and evaluation of information, including from overseas
The popularization of the new food labeling system and the establishment of a new organization
Measure pillar 3
The promotion of mutual understanding and cooperation by relevant parties and the distribution of information to the world
The publicizing of monitoring and inspection results for radioactive materials in food
The creation of an environment where Tokyo residents can make their own decisions and choose their foods accordingly
The reduction of the risk of food allergies
The distribution of food safety information to the world
The enhancement of spaces for the exchange of opinions between Tokyo residents, businesses, and the government
Comprehensive food allergy measures
2. Measures for ensuring food safety
The revised Food Safety Promotion Plan takes as basic measures all of the measures for ensuring food safety for every stage, from production to consumption, implemented by the relevant departments in the Tokyo Metropolitan Government. The plan comprehensively organizes the 46 basic measures for each measure pillar and the policy foundations which serve as their basis and presents in an easy to understand manner a general overview of initiatives which the Tokyo Metropolitan Government should promote going forward.
In addition, the plan selects from among the basic measures those which are to be focused on in order to quickly and appropriately deal with food safety challenges and positions these as key measures.
Philosophies concerning the selection of key measures
- The enhancement of measures to prevent food safety incidents or accidents and measures to prevent their escalation
- Responses to the popularization and expansion of independent hygiene management based on international trends and new systems such as that concerning food labeling, etc.
- The distribution of information of food safety to the world and the promotion of cooperation and mutual understanding between relevant parties
Note: The numbers in parentheses indicate the selection philosophies employed
- <Key measure 1>
The promotion of the Tokyo Metropolitan Government Eco Agricultural Product Certification System (III)
- <Key measure 2>
The promotion of a food hygiene self-management certification system in conformance with international standards (I)
- <Key measure 3>
Support for the introduction of the international HACCP standard (I, II)
- <Key measure 4>
Analysis and evaluation by the Food Safety Information Evaluation Committee (I)
- <Key measure 5>
Imported food measures (I)
- <Key measure 6>
“Health food” measures (I, II, III)
- <Key measure 7>
Guidance on suitable labeling based on laws, ordinances, and regulations (II)
- <Key measures 8>
The establishment of a health crisis management system concerning food safety (I)
- <Key measure 9>
The distribution of food safety information to the world such as the results of monitoring and inspection results for radioactive materials in food (III)
- <Key measure 10>
The promotion of risk communication concerning food safety (III)
- <Key measure 11>
The promotion of comprehensive food allergy measures (I)
3. The steady promotion of measures based on the Food Safety Promotion Plan
Relevant departments will continue to coordinate as appropriate and promote pan-governmental measures based on the views of relevant councils and committees in addition to comments and proposals from the Food Safety Conference and reports from the Food Safety Information Evaluation Committee.
In addition, the Tokyo Metropolitan Government will maintain an awareness of the state of the plan’s progress, with a focus on the key measures; will engage in appropriate inspections and progress management; report the status of the plan each year to the Food Safety Conference, and broadly publicize to the residents of Tokyo the status of the plan in the middle of each year.
In the event it is necessary to review or revise the plan due to reasons such as the actualization of new risks, such reviews or revisions will be implemented flexibly in response to social conditions, such as by engaging in consultation with the Food Safety Conference.