Risk Communications Business

Consumers, food and other businesses and the government will exchange information on measures and ensuring food safety and exchange opinions, and seek to deepen mutual understanding among stakeholders.

In fiscal 2023, we held a symposium on initiatives to provide safe fruits and vegetables to consumers and food poisoning caused by vegetables, etc., under the theme of "Safety and Security of Food and Vegetables".
About state of holding, we distribute on Yokohama-shi official Youtube!

"About the safety and security of fruits and vegetables-Efforts for Safety from Farm to Table-"
Lecturer　：Mr. Mitsuki Morita, Representative Director of Food Communication Compass
（1） Safety of Fruit and Vegetables (5:56)
（2） National and Local Government Initiatives (32:36)
（3） Producers' Initiatives (46:53)
（4） The Role of Consumers (49:02)
◆Click here for the materials↓
　 Part 1 Keynote Speech Material (PDF: 8,020KB) (PDF: 8,864KB)
　 Part 1 Keynote Speech Transcript (PDF: 315KB)

（１） “JA Yokohama’s Initiatives to Deliver Safe Fruits and Vegetables” (0:05)
　　　Mr. Shinichi Nagata, General Manager, Sales Department, Yokohama Agricultural Cooperative
（２） “Maruaki Group, Processing Cut Vegetables” (18:33)
　　　Mr. Shizuo Hatayama, General Manager, Quality Control Department, Maruaki Foods Co., Ltd.
（３） “Measures against pesticide residues at Yokohama City Public Health Center” (31:05)
　　　Tomoyuki Shibano, Chief of Food Sanitation Division, City of Yokohama, Medical Care Bureau
◆Click here for the materials↓
Part 2 Information Provision (1) "JA Yokohama's Initiatives to Deliver Safe Fruits and Vegetables" (PDF: 3,754KB)
Part 2 Information Provision Material (2) “About the processing of cut vegetables for the Maruaki Group” (PDF: 4,453KB)
Part 2 Information Provision Material (3) "Measures against pesticide residues at Yokohama City Public Health Center" (PDF: 978KB)
Part 2 Information Provision Transcript (PDF: 271KB)

　Question 1 How to store vegetables bought at supermarkets (3:16)
　Question 2 The deadline for consuming raw vegetables and fruits (9:50)
　Question 3 How to set the expiration date (11:33)
　Question 4 How to clean vegetables at home (14:40)
　Question 5 About disinfection, disinfection and disinfection of vegetables (18:10)
　Question 6 About cleaning and sterilization during manufacturing cut vegetables (19:56)
　Question 7 About food poisoning caused by vegetables (23:51)
　Question 8 About hygiene management of cut vegetables (measures against foreign matter contamination) (25:03)
　Question 9: Points when using pesticides in vegetable gardens (28:37)
　Question 10 Are immature potatoes a small potato (31:38)
[Coordinator]
　Mr. Yuka Mukai (Committee for Food Safety and Security)
[Panelist]
　Ms. Miki Morita (Food Communication Compass)
　Yoshinori Yokota (Yokohama Agricultural Cooperative Association)
　Shinichi Nagata (Yokohama Agricultural Cooperative Association)
　Mr. Shizuo Hatayama (Maruaki Foods Co., Ltd.)
　Mr. Setsuko Kojima (Member of the Yokohama Council for Promoting Food Safety and Security)　　
　Tomoyuki Shibano (Food Sanitation Division, City of Yokohama, Medical Care Bureau)
◆Click here for the materials↓
Part 3 Discussion Session Text (PDF: 250KB)

Saturday, November 25, 2023
From 10:00 to 12:30

Yokohama City Social Welfare Center Hall

[Part 1 Keynote Lecture] (50 minutes)
　Lecturer　：Mr. Mitsuki Morita, Representative Director of Food Communication Compass
　
　≪10 minutes break≫　　
[Part 2 Information Provision] (30 minutes)
　City food-related businesses: Mr. Shinichi Nagata, General Manager, Sales Department, Yokohama Agricultural Cooperative
　City food-related businesses: Mr. Shizuo Hatayama, General Manager, Quality Control Department, Maruaki Foods Co., Ltd.
　Administration: Tomoyuki Shibano, Chief of Food Sanitation Division, City of Yokohama, Medical Care Bureau
　
　≪10 minutes break≫
[Part 3 Discussion Meeting] (50 minutes)
　Coordinator: Promotion of Food Safety and Security Promotion Yokohama Conference Member Yuka Mukai
　Panelist: Mr. Mitsuki Morita, Representative Director of Food Communication Compass　
　　　　　　　　　Mr. Yoshinori Yokota, General Manager, Sales Department, Yokohama Agricultural Cooperative
　　　　　　　　　Mr. Shinichi Nagata, General Manager, Sales Department, Yokohama Agricultural Cooperative
　　　　　　　　　Mr. Shizuo Hatayama, General Manager, Quality Control Department, Maruaki Foods Co., Ltd.
　　　　　　　　　Mr. Setsuko Kojima, Member of the Yokohama Conference Committee
　　　　　　　　　Tomoyuki Shibano, Chief of Food Sanitation Division, City of Yokohama, Medical Care Bureau

In fiscal 2022, the event was held at Konan Public Hall without spectators to prevent the spread of the novel coronavirus.
About state of holding, we distribute on Yokohama-shi official Youtube!

Lecturer: Tatsuaki Tazaki (Professor, Faculty of Nutrition, Kanto Gakuin University)
（1） What is food poisoning (0:00)
（2） Recent outbreaks of food poisoning (12:12)
（3） Major food poisoning causative substances (16:17)
（4） Anisakis disease (food poisoning) (52:22)
（5） Food storage methods - Focusing on prevention of food poisoning of Welsh bacteria (57:12)
（6） Low-temperature cooking (1:04:12)
（7） Hand washing (1:06:16)
◆Click here for the materials↓
Part 1 Keynote Speech Material (PDF: 8,020KB)
Part 1 Keynote speech Transcription Text (PDF: 350KB)

（1） “Hygiene management of workers” (2:06)
　　　Mr. Akio Terada, Nichiyo Holdings Co., Ltd.
（2） “Home Meat Hygiene Management and Meat Products at Home” (15:44)
　　　Mr. Omatsuzaki, Ito Ham Yonekyu Holdings, Inc.
（3） “News from Administrative” (33:32)
　　　Chief of Health and Safety Division, City of Yokohama, Health and Social Welfare Bureau
◆Click here for the materials↓
About hygiene management of workers (Warabeya and Nipponyo Holdings Co., Ltd. Akio Terada) (PDF: 4,729KB)
About meat hygiene management and meat products at home (Mr. Yoshio Komatsu, Ito Ham Yonehisa Holdings Co., Ltd.) (PDF: 1,620KB)
News from administration (City of Yokohama, Health and Social Welfare Bureau Health and Safety Division Food Poisoning Section, Food poisoning) (PDF: 1,769KB)
◆Part 2 Discussion Meeting
Part 2 Information Provision / Discussion Meeting Transcript (PDF: 374KB)

　Question 1 Precautions during cooking Hand washing, disinfection, use of gloves, alcohol use, etc. (43:24)
　Question 2 About type, symptoms, and incubation period of food poisoning bacteria (49:12)
　Question 3 About lunch boxes and side dishes available at convenience stores and supermarkets (56:15)
　Question 4 About lunch box to make at home (1:02:08)
　Question 5 Curry Hygiene Management (1:09:23)
　Question 6 About low temperature cooking (1:12:53)

　Tatsuaki Tazaki (Professor, Faculty of Nutrition, Kanto Gakuin University)
　Mr. Komatsu (ITO Ham Yonehisa Holdings, Inc.)
　Mr. Akio Terada (Warabeya Nichiyo Holdings, Inc.)
　Mr. Rika Imai (Member of the Yokohama Conference Committee / Consumer Representative)
　Kawasumi (Chief, Chief of Health and Safety Division, City of Yokohama, Health and Social Welfare Bureau)

　Mr. Yoshiko Matsuzaki (Committee for Food Safety and Security)

Saturday, November 12, 2022 from 1:30 pm to 4:30 pm
※　The event was held without spectators to prevent the spread of new coronavirus infection.

Konan Public Hall (10-1 Konan Chuo-dori, Konan-ku)

Theme: "Prevention of food poisoning at home"
Keynote lectures that touch specific examples, such as the basics of food poisoning prevention that can be done at home, information on food poisoning that you want to be aware of, points to be aware of in low-temperature cooking of meat, which has been attracting attention in recent years, etc. Panelists exchanged two-way opinions.

Part 1: Keynote speech (60 minutes)
　Tatsuaki Tazaki, Professor, Faculty of Nutrition, Kanto Gakuin University
Part 2: Discussion meeting (70 minutes)
　Provision of information from food and other businesses and governments
　　Mr. Komatsu (ITO Ham Yonehisa Holdings, Inc.)
　　Mr. Akio Terada (Warabeya Nichiyo Holdings, Inc.)
　　Naka Kawasumi (Chief in charge of Health and Safety Division, City of Yokohama, Health and Social Welfare Bureau)
　Opinion exchange meeting (two-way exchange of opinions by panelists through the results of prior questionnaire surveys and questions to citizens)
　[Coordinator]
　　Mr. Yoshiko Matsuzaki, Member of the Yokohama Conference Committee
　[Panelist]
　　Dr. Tatsuaki Tazaki, Professor, Department of Nutrition, Kanto Gakuin University
　　Mr. Yutaka Komatsuzaki, Ltd.
　　Mr. Akio Terada, Corporate Warabe and Nipponyo Holdings Co., Ltd.
　　Mr. Rika Imai, Yokohama Committee Member of the Yokohama Conference
　　Chief of Health and Safety Division, City of Yokohama, Health and Social Welfare Bureau

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