Status of the factory project and implementation of HACCP


The factory is upgraded and is now able to operate at a capacity of 3-5000 bottles a month. A further upgrade of the original plant to a capacity of 8-10000 bottles a month is scheduled for completion in spring 2019, in preparation for launching an AndoSan-based mass market product through the new sales company, Nordic Healthy Living. Further upgrades to the production capacity are expected to be implemented at an entirely new facility in the lowlands near Kobe or Nagoya. This facility will act as a second source of supply and ensure both improved logistics and security of supply.

The new office building at the Gifu factory site under construction. The building is an environmentally friendly wooden construction according to local regulations.

Japanese authorities have made the introduction of HACCP mandatory for all SME food producers in time for the Tokyo Olympics in 2020. For our Japan factory project, this involves one of two alternatives; either await the introduction and accept a 4-8 week stop in production during 2019 or implement the imposed measures immediately in connection with the ongoing upgrade. ImmunoPharma has chosen the last option. An immediate introduction of HACCP, prior to the launch of a mass market product, is far more preferred than production interruptions after this product has been launched in the European market.

HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process.

Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented.

Prerequisite programs are programs that are put in place in the production facility to control hazards in the production environment, preventing contamination of the product. Prerequisite programs ensure a sanitary environment and proper manufacturing processes to reduce the risk of contamination of the food product.

HACCP Plans are prepared for each process to identify possible hazards and controls are established to make sure any risks of contamination are eliminated or controlled.

The immediate implementation of HACCP and the revised plans for incremental extensions will add some additional costs to the project. However, these are already included in our CAPEX planning and are expected to result in higher efficiency and lower cost in the long run.

Photos present over pressurized mushroom inoculation chamber, tanks for settling of the finished product and quality control during production.