Safe and Secure

We have a quality control room where we perform strict inspections. Kuramochi always pursues safety, security and quality, and strives to be a trusted company for customers.
We have a "Quality Control Room" at our head office to perform strict inspections ourselves, which, along with inspections by a public institution, makes more frequent inspections possible. We also record and possess the inspection results which we utilize to learn from past experience and make improvements day by day.


Here are some of our hygienic management efforts

Hand antisepsis

Staff change clothes and shoes and disinfect their hands before entering the work area.

Air shower

They take an air shower and remove
dust from their bodies before
entering into our plants such as GP
(Grading & Packing) center.

Thermal management

Thermal management is a key factor
to maintain the quality of our eggs.
The temperature is measured and
recorded four times a day.

Egg-quality measurement

Height of thick albumen is measured as an indicator for egg freshness (HU=Haugh Unit).  Feedback on the state of the raw materials is provided to the farms as well.  We store the products for a few days after which we measure the freshness and record the condition of the eggs.

Bacteriological examination

In addition to the public institution,
the company also carries out bacteria testing on egg contents voluntarily.  Security is supported by such meticulous examinations as well.

Maintenance of inspection records

Our eggs undergo checks from various angles such as the plant’s production environment, freshness of the raw material, state of bacteria, etc. The inspection records are preserved for a certain period of time.

Cleaning the poultry house

The poultry house is cleaned up from floor to wall to ceiling.

Salmonella testing

Salmonella testing on chicks is carried out before the chicks are introduced.

Feed management

Salmonella testing is performed on feed.  The results are recorded along with the manufacturing date, lot number and arrival amount.

Daily inspections

Inspection Inspection item
Liquid egg inspection common bacteria, testing for coliform bacteria, testing for salmonella, Staphylococcus aureus, Bacillus cereus
Freshness test color, Haugh unit (freshness index), weight, thickness & strength of eggshell

Regularly-performed inspections

Inspection Inspection station Inspection item
Onsen eggs (steamed/boiled in the hot spring water)  

Four times in the span of two weeks
(common bacteria, testing for coliform bacteria)
* Performed four times in total during the two-week best-before period and after the best-before-date

Wipe test

GP center

Wipe test on the floor and equipment (common bacteria, testing for coliform bacteria)

Environmental inspection of the poultry house Farm

Dust in the company-owned farm and contracted farm (ventilation fans),
chicken fecal examinations
(Salmonella testing)  *Outsourced to an independent inspection agency.

Component inspection


Nutritional component analysis of value-added “special eggs,” the need for which is increasing, is outsourced to a third-party agency.
*Examining the content of vitamin E, DHA, lutein, etc.

Water quality test


GP center
We examine the quality of groundwater and stored water on the company-owned farm and contracted farm.
Antibiotic test Farm

Feed manufacturer   Outsourced to an independent test agency

Inspection on eggshell GP center Common bacteria
Examination of feces of the employees All offices Testing for O157, colon bacillus, etc.

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