Address: 3-24-25 Inokashira, Mitaka-shi, Tokyo 181-0001, Japan

Recent Experience in Teaching and Training (Earlier experience has been omitted.)

April 17, 24, 26, 2000: Lecture at HACCP seminar; sponsored by Daikin Co, Ltd.

March 21-23, 2001: Conduct 3-Day HACCP Workshop, sponsored by Tokyo Metro Co-op Group.

March 8, 2001: Lecture at HACCP seminar, sponsored by Sanyo Co, Ltd.

March 7, 2001: Lecture at HACCP seminar, sponsored by Uchida Yoko Co, Ltd.

March 5, 2001: Lecture at HACCP seminar, sponsored by Daikin Co, Ltd.

February 28, 2001: Lecture at HACCP seminar, sponsored by US Meat Export Federation.

February 27, 2001: Lecture at HACCP seminar, sponsored by Fujitsu Co, Ltd.

December 6, 2000: Lecture at HACCP seminar, sponsored by Comet Kato Co, Ltd.

November 30, 2000: Lecture at HACCP seminar, sponsored by Fujitsu Co, Ltd.

November 29, 2000: Lecture at HACCP seminar, sponsored by JMA Co, Ltd.

November 2, 2000: Lecture at HACCP seminar, sponsored by Uchida Yoko Co, Ltd.

October 25, 26, 2001: Conduct 3-Day HACCP Workshop, sponsored by Iwate Coop Group.

October 18, 2000: Lecture at HACCP seminar, sponsored by Maruyasu Kikai Co, Ltd.

October 6, 2000: Lecture at HACCP seminar, sponsored by Utsunomiya Chamber of Commerce.

September 25, 2000: Lecture at HACCP seminar, sponsored by All Japan Meat School.

September 13, 2000: Lecture at HACCP seminar, sponsored by Gold System Co, Ltd.

September 6, 2000: Lecture at HACCP seminar, sponsored by Fujitsu Co, Ltd.

Establishing HACCP in Japan: A Two-Year Course for Consultants

Tokyo Metro Coop Group

June 1999-May 2001: Conducted in 7 plants. Covers meat, seafood, tofu, dairy products, bread, and other food.

June 2000-May 2002: Conducted in 6 plants. Covers cold deli, seafood, natto, pickled vegetables, and other foods.

Iwate Coop Group

October 2000-September 2002: Conducted in 21 plants. Covers meat, seafood, cold deli, tofu, natto, and other foods.

Instruction and Training Materials Published

Books

1. Points to consider in setting up an HACCP program [in Japanese]. Nihon keizai

shinbunsha; 1999.

The process of setting up an HACCP program [in Japanese]. 4th ed. Foodesign Inc; 2001. 2. Also published earlier eidtions in 1998, 1999, and 2000.

Video Tapes

1. Points to consider in setting up an HACCP program [in Japanese]. (Co-authored with Yataro Kokubo.) Nihon keizai shinbunsha; 1999.

2. HACCP promotion manual [in Japanese]. (Co-authored with Yataro Kokubo.) Nihon keizai shinbunsha; 1999.

Recent Articles (Earlier publications have been omitted.)

1. Course in HACCP for top management [in Japanese]. In: Gekkan HACCP; October 1999-(Continuing).

2. When foreign matter is found in food: Prevention and Recall [in Japanese]. In: Shokuhin to kaihatsu. April 2001.

3. HACCP for the yakiniku shop. In: Yakiniku-ten. September 2000.

4. ABCﾕs of introducing HACCP, simply explained [in Japanese]. In: Moeyo rida. April 1999-March 2000.

5. Building up an HACCP program [in Japanese]. In: Gekkan ISOS. April 1999-March 2000.

6. HACCP for the supermarket [in Japanese]. In: Hanbai kakushin. November 2000.

7. HACCP for the food service unit [in Japanese]. In: Shokudo-ten keiei. June 2000.

8. HACCP for the restaurant [in Japanese]. In: Gekkan shokudo. May 2000.

Education in HACCP

Jan 17-19, 2000 Train-the-Trainer. An HACCP Course approved by the International HACCP Alliance (course conducted in Japanese; received a certﾞcate).