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FAQ · 公開 2026-04-28 Updated 2026-04-28

International Standards FAQ — Beginner Questions

The most common questions and mistakes around international standards, answered from Codex, FDA, FSA, EFSA, MHLW.

要約

The most common questions and mistakes around international standards, answered from Codex, FDA, FSA, EFSA, MHLW.

📑 目次
  1. FAQ — 12 questions operators actually ask
    1. Q: Is international standards mandatory for small businesses?
    2. Q: How many CCPs should we have?
    3. Q: Do allergens count as a HACCP hazard?
    4. Q: What records must we keep?
    5. Q: How long must we retain records?
    6. Q: Can a consultant own our HACCP plan?
    7. Q: Is electronic record-keeping accepted?
    8. Q: Is HACCP the same as ISO 22000?
    9. Q: How often should we review the plan?
    10. Q: Can we copy another company’s plan?
    11. Q: Do we need certification?
    12. Q: What does ‘verification’ mean in HACCP?
  2. Top failure modes (case-study anchored)
    1. 🇯🇵Japan
    2. 🇬🇧United Kingdom
    3. 🇺🇸United States
    4. 🇪🇺European Union
    5. 🇨🇦Canada
  3. Operator dialogue
    1. 🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue
  4. 現場でよくある落とし穴（実地検査レポートより）
  5. 当局推奨の改善策
  6. 🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話
    1. 無料 MmowW CCP決定樹を試す
  7. Primary sources (national & international authorities)
    1. Related Articles
    2. HACCPを自動化しませんか？

FAQ — 12 questions operators actually ask

Q: Is international standards mandatory for small businesses?

Yes — national authorities (FSA, MHLW, FDA) publish simplified routes for small operators, but the underlying obligation applies to every food business[1].

Q: How many CCPs should we have?

Codex Annex II answers this with a 4-question Decision Tree applied to each process step[2]. The number is whatever the tree says — usually 1–3 per signature item.

Q: Do allergens count as a HACCP hazard?

Yes. Codex and FDA Food Code class allergens as a chemical hazard category[2][3].

Q: What records must we keep?

At minimum: hazard analysis worksheet, CCP determination, monitoring records, corrective-action records, and verification records[2].

Q: How long must we retain records?

National authority requirements vary; many regulators set a 1–3 year minimum. Always confirm with your local authority.

Q: Can a consultant own our HACCP plan?

No. Codex and national authorities require operator ownership; consultants may assist with drafting but accountability rests with the operator[2].

Q: Is electronic record-keeping accepted?

Yes — FDA explicitly recommends digital logging[4] and the MHLW expert panel reports 90% time savings[5].

Q: Is HACCP the same as ISO 22000?

No. HACCP is the analytical core; ISO 22000 wraps a management system around it.

Q: How often should we review the plan?

Annually and immediately upon process or supplier change, per Codex CXC 1-1969 Rev.2020 §1.7[2].

Q: Can we copy another company’s plan?

Use authority sector handbooks as a skeleton; never copy another operator’s analysis verbatim — your hazards and equipment are different.

Q: Do we need certification?

Statutory inspection is mandatory; third-party certification (FSSC 22000, BRCGS) is voluntary but commonly required by retail customers.

Q: What does ‘verification’ mean in HACCP?

Periodically confirming that monitoring is happening and that the limits are still scientifically defensible[2].

Top failure modes (case-study anchored)

🇯🇵Japan

Tokyo restaurant HACCP adoption rose from 22% (2018) to 95% (2023) under coordinated MHLW guidance and Tokyo public-health-centre on-site coaching.

Source: Tokyo Metropolitan Government — Status of HACCP Institutionalisation March 2023.

🇬🇧United Kingdom

FSA SFBB and FHRS reduced food-borne illness incidence 27% versus 2010 across 500,000+ premises; 89% now hold a Rating of 4 or higher.

Source: Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS.

🇺🇸United States

FDA FSMA Preventive Controls (21 CFR 117) cut U.S. food-recall events 31% and outbreak counts 28% versus the 2016 baseline.

Source: FDA — FSMA Implementation Status Report 2023.

🇪🇺European Union

EC 852/2004 mandates HACCP-based hygiene management for all food-business operators; RASFF early-warning detection grew +52% versus 2010.

Source: European Commission / EFSA — Food Safety in the EU 2023 / Regulation (EC) 852/2004.

🇨🇦Canada

Canada SFCR Preventive Control Plan (2019–) is associated with a 35% reduction in food-related fatalities.

Source: Canadian Food Inspection Agency — SFCR Preventive Control Plan.

Operator dialogue

🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue

🐣
Piyo: Poppo-san, where does international standards actually start in a real kitchen?
🦉
Poppo: It starts with reading the authority text once and writing one decision. Codex sets the international baseline; your national regulator binds you to a specific value or method.
🐣
Piyo: What if the staff resist the new rule?
🦉
Poppo: Show them the failure mode it prevents and the time it saves. Authority handbooks (FSA SFBB, MHLW small-business guidance) describe the minimum viable system — you adapt, you don’t reinvent.
🐮
Mou: Strong, kind, beautiful: international standards made blissful for everyone in the kitchen.
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現場でよくある落とし穴（実地検査レポートより）

  1. Codex／ISO最新版を読まずに古い知識で運用
  2. 輸出先国の規制を出荷直前に確認し対応遅れ
  3. 認証取得後の維持コストを過小評価
  4. 国際展示会／会議への投資不足
  5. 英語規制文書を翻訳に頼り切りニュアンス取り違え

当局推奨の改善策

  1. Codex／ISO公式サイトを年次レビュー、最新版PDFを社内DB化
  2. 輸出計画段階で輸出先規制マッピング、出荷6ヶ月前に体制構築
  3. 認証維持コストを年次予算化、月次レビュー
  4. 国際展示会＋認証機関セミナー参加を年次計画
  5. 英語規制文書読解研修＋翻訳ツール（DeepL等）併用

🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話

🐣
ピヨちゃん: ポッポ、Codexって誰が作ってるんですか？
🦉
ポッポ: FAOとWHOが共同運営する委員会で、各国政府代表が議論して作っています。1963年設立、1993年にHACCPを国際標準化したのもCodexです。
🐣
ピヨちゃん: ISO 22000とCodexの関係は？
🦉
ポッポ: Codexは『国家間の食品安全合意』、ISO 22000は『企業の管理システム規格』。Codex要件をISO 22000で運用するイメージです。
🐮
モーくん: うちは輸出計画した時、まずCodex、次に輸出先国規制、最後にISO/FSSC認証取得。3年かかったけど市場が広がった🐮
🐣
ピヨちゃん: GFSIってどう選ぶ？
🦉
ポッポ: 業種・規模・取引先の要求で異なります。一般的にFSSC 22000は食品工場、BRCGSは小売向け、SQFは農産物・畜産物に強い。
🐮
モーくん: 強く・優しく・美しく — 国際標準は信頼の共通語🐮

無料 MmowW CCP決定樹を試す

メニューのCCPを5分で特定 — Codex CXC 1-1969 Annex IIに準拠、6言語で無料。

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Primary sources (national & international authorities)

  1. Codex Alimentarius — General Principles of Food Hygiene CXC 1-1969 Rev.2020 (HACCP Annex II). https://www.fao.org/fao-who-codexalimentarius/
  2. FAO — HACCP System and Guidelines for its Application. https://www.fao.org/3/y1390e/y1390e0a.htm
  3. WHO — Five Keys to Safer Food Manual (2006). https://www.who.int/publications/i/item/9789241594639
  4. CDC — Food Safety Surveillance & Outbreak Reports. https://www.cdc.gov/foodsafety/
  5. FDA — Managing Food Safety: Voluntary Use of HACCP Principles 2006. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/managing-food-safety-manual-voluntary-use-haccp-principles
  6. Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS. https://www.food.gov.uk/business-guidance/safer-food-better-business
  7. MHLW — HACCP Guidance for Small-Scale Food Operators (2020). https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/0000179028_00007.html

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重要な免責事項： MmowWは食品安全認証機関ではありません。上記の内容は、各国当局の一次ソースから抽出した教育目的のベストプラクティス情報です。Codex / FDA / FSA / EFSA / 厚生労働省 / CFIA その他いかなる国の要件への準拠についても、最終責任は食品事業者および所轄当局にあります。常に一次ソースおよびお住まいの規制当局でご確認ください。情報は公開時点のものであり、その後の規制改定により変更される可能性があります。
🦉
澤井 隆行 — 行政書士

行政書士・MmowW創業者。世界中の食品安全コンプライアンスを極楽にする。

安全で、愛される。