Why Japan takes Kitchen Hygiene Seriously: Hattori’s Role in Food Safety
-By Team Hattori, International Department
Konnichiwa, and warm greetings from Hattori Kogyo! Previous Blogs ＆ Updates
Have you ever wondered why, in Japan, people must take an intestinal bacteria test before they can step into a professional kitchen?
It might sound surprising at first—but once you understand how deeply Japan values food safety and hygiene, it starts to make perfect sense.
From preventing foodborne illnesses to upholding strict hygiene laws, every step is about protecting the people who eat the food. And at Hattori, we’re not just following these standards—we’re actively supporting and promoting them through our facilities, training, and Cook Chill tours.
Let’s explore how this small but powerful practice connects food, people, and safety—and why it’s a standard the rest of the world could learn from.
Behind the Clean Counters: A Hidden Risk
Every time we eat out—whether it’s sushi in Tokyo or ramen in Kyoto—we trust that the food is safe. But here's the thing:
Even the cleanest kitchen can become dangerous if just one person carrying harmful bacteria handles the food without knowing.
And here's the scary part…
Many people who carry intestinal bacteria like E. coli O157, Salmonella, or Shigella feel perfectly fine. No fever, no stomach pain, no signs at all.
Yet, they can unknowingly transfer bacteria to food, putting everyone at risk.
How Does It Happen?
Let’s paint a simple picture.
- A chef uses the restroom.
- He skips handwashing (just this once).
- He goes back to slicing cucumbers for the salad.
What happens next?
The bacteria on his hands quietly move from the knife… to the cucumber… to the plate… and finally, into the customer’s body.
That’s how food poisoning begins.
No one saw it happen. But it did.
🧪 Enter the Intestinal Bacteria Test
In Japan, this risk is taken seriously. That’s why food handlers in professional kitchens—restaurants, schools, hospitals, even food factories—must take a 腸内細菌検査 (chōnaisaikin kensa), or intestinal bacteria test, before stepping into the kitchen.
The test checks if you are carrying any dangerous bacteria, even if you’re not showing symptoms. It’s quick, simple, and absolutely essential.
If you're cleared—great!
If not—you’ll need treatment before you can work.
This system protects both the business and the customers, ensuring no invisible threat makes its way onto the plate.
How Hattori Supports Kitchen Hygiene and Food Safety
At Hattori Kogyo, we take this responsibility seriously—not only as a commercial kitchen equipment manufacturer, but also as a company that actively promotes food safety culture.
One way we do this is through our Cook Chill Center in Okazaki, where we offer guided facility tours and educational visits for chefs, nutritionists, and professionals involved in large-scale cooking.
Here’s how we handle it:
“Of course, you are welcome to visit. You can consult with nutritionists and chefs with Cook Chill experience and see the details of the facility.
The cost is 1,500 yen (excluding tax), but we will provide lunch, lab coats, and other necessary information.
Please conduct and report an intestinal bacteria test in advance.
As we have many visitors, please contact us in advance to discuss the timing of your visit.”
This isn’t just a formality—it’s a standard of trust.
We want every visitor to experience our Cook Chill process safely and hygienically, just like the kitchens we support around the world.
🌍 A Lesson for the World?
In many countries, food safety relies on inspections after something goes wrong.
But maybe, just maybe, the Japanese approach could inspire a shift, towards regular health checks for food handlers, even in small kitchens.
After all, food connects us all.
So shouldn't we do everything we can to keep it safe?
Final Thoughts
Hygiene isn't just about soap and water. It's about mindset, discipline, and care.
The intestinal bacteria test might seem small—but it plays a huge role in keeping kitchens safe, clean, and trustworthy.
At Hattori, we are proud to support professionals who want to learn more and do more—for the future of food safety.
So the next time you enjoy a meal in Japan, remember:
It’s not just delicious.
It’s protected with care—from the inside out.
Stay tuned for more updates, and visit our official website to explore our latest advancements.
― International Department, Hattori Kogyo k.k.,
For more information, please check Hattori's home page here.
Home page
https://www.hattorikogyo.com/en/
HATTORI Rice Cookers:
https://www.hattorikogyo.com/en/ricecooker.html
HATTORI Gas Kettle
https://www.hattorikogyo.com/en/gaskettle.html
HATTORI Steam Kettle
https://www.hattorikogyo.com/en/steamkettle.html
HATTORI Mixing Kettle
https://www.hattorikogyo.com/en/mixingkettle.html
HATTORI Pressure Cooker
https://www.hattorikogyo.com/en/pressure_cooker.html
