At the end of the year, a large amount of various foods are distributed for Christmas, New Year's holidays, gifts, and so on. It is also the season when norovirus food poisoning occurs frequently. To prevent food poisoning and ensure food safety, the Tokyo Metropolitan Government, special wards, Hachioji City, and Machida City will conduct year-end food sanitation inspections for food-related businesses from December 1 to 30. We are conducting simultaneous surveillance. We would like to inform you that we have compiled preliminary figures for the implementation results up to December 15.
During this period, a total of 50,237 on-site inspections were conducted at food-related business facilities, and guidance on hygienic handling of food was implemented. In addition, as a result of conducting tests on 2,103 food samples, we found 2 samples of illegal products, such as "butter beans" that detected cyanide compounds exceeding the standard value, and took necessary measures.

Summary of results of priority monitoring items

In this winter's simultaneous food sanitation monitoring, we are focusing on monitoring and guidance on the following items.

1 Christmas, year-end and New Year foods, etc. inspection: 2,103 samples

The inspection was conducted mainly on foods for the year-end and New Year holidays, such as Christmas cakes and New Year's side dishes, which are mass-produced and distributed in a short period of time. As a result, we discovered 2 legally violating products such as "butter beans" that detected cyanide compounds exceeding the standard value. Regarding the illegal products, we reported to the local government that has jurisdiction over the importer.

2. Monitoring and guidance for group feeding facilities: total of 980 cases

In order to prevent food poisoning caused by norovirus, enterohemorrhagic Escherichia coli, and Clostridium perfringens, a total of 980 on-site inspections were conducted at group feeding facilities such as facilities for the elderly. As a result, 32 cases of guidance were given on improving facilities and implementing records.

3 Monitoring and guidance on the handling of meat, etc. (discontinuation of provision of raw food, etc.): 4,860 cases in total

In order to prevent food poisoning caused by meat, a total of 4,860 on-site inspections were conducted at restaurants and other establishments. As a result, 253 cases of guidance on the implementation of sufficient heating etc. were provided to facilities that provided raw chicken such as chicken sashimi.

4 Support for HACCP ^[Note] initiatives: total of 13,953 cases

A total of 13,953 on-site inspections were carried out for food business operators, and guidance was provided on the preparation of hygiene management plans and the implementation of records.

[Note] HACCP (Hazard Analysis and Critical Control Point)
In order for food business operators themselves to understand hazards such as food poisoning bacteria contamination and foreign matter contamination, and to remove or reduce these hazards in the entire process from the arrival of raw materials to the shipment of products. A method of hygiene management that manages processes that are particularly important in manufacturing and ensures product safety.

5 Others

• A total of 1,453 on-site inspections were conducted at restaurants offering take-out and home delivery services. As a result, we provided guidance on 26 cases, such as the implementation of appropriate temperature control.
• We monitored labeling of 117,375 food items based on the Food Labeling Act, focusing on labeling of expiration dates and allergens. As a result, guidance was given to improve the labeling of the country of origin, etc. for 322 food items.

The results of the simultaneous monitoring project described above will be summarized after the project is implemented, and will be published in the food sanitation-related project report.

Please refer to the attached sheet (PDF: 366KB) for the main results