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Food and Beverage Industry
We support all types of food service operations, from large multinational chains to individual restaurants.
運 用 工 数 を 最 小 化 す る
コ ン サ ル テ ィ ン グ シ ス テ ム と
報 告 書
For example,
- Family restaurants
- Izakayas & bars
- Sushi restaurants & conveyor-belt sushi chains
- Burger & fast-food chains
- Ramen shops & Chinese cuisine
- Cafes, bakeries, and dessert shops
- Takeout/deli businesses
etc.
Centralized hygiene management for nationwide chain operations
Local hygiene education and training for staff in each country
Support for single-location stores through regular inspections and advice
Food Manufacturing and Hospitality Industry
We provide hygiene management solutions tailored to each sector, covering every stage from food production to service.
運 用 工 数 を 最 小 化 す る
コ ン サ ル テ ィ ン グ シ ス テ ム と
報 告 書
For example,
- Western confectionery (cakes, puddings, baked goods)
- Bakery products (bread, danishes, savory breads)
- Suppliers
- Hotel kitchens
etc.
Tailored improvement proposals based on each site’s unique risks
Professional audits and training from experts with knowledge of production and service workflows
Coverage includes not only internal facilities but also supplier audits
飲食小売業界
宿泊業界
User-friendly reports for both HQ and stores
> Visual reports with photos for easy implementation; HQ can manage data efficiently
運 用 工 数 を 最 小 化 す る
コ ン サ ル テ ィ ン グ シ ス テ ム と
報 告 書
Multilingual support and attentive communication
Complementary expertise
Continuous improvement proposals
> Smooth coordination between HQ and on-site staff; clear and actionable feedback
> Reliable external support for risk management and staff education
> Ongoing support helps raise internal hygiene awareness
Do you want to understand how to manage hygiene risks, implement effective measures on-site, and ensure consistent execution across your operations?
We provide clear answers to key questions:
- Why do hygiene incidents occur?
- How can they be prevented?
- What is truly required to protect your business?
手洗い・手袋交換の頻度と
タイミング
食材の保管場所と方法
調理器具の保管場所と方法
清掃用具の保管場所と方法
消毒の頻度とタイミング
2. Preventing growth
- Frequency and timing of handwashing and glove replacement
- Proper storage locations and methods for ingredients
- Proper storage locations and methods for cooking utensils
- Proper storage locations and methods for cleaning tools
- Appropriate disinfection frequency and timing
食中毒を及ぼす菌を
3. Eliminating risks
- Handwashing frequency
- Equipment and facility cleaning frequency and timing
- Effective pest control methods
食中毒を及ぼす菌を
Preventing foodborne bacteria by:
1. Preventing occurrence
- Proper handwashing methods
- Grooming and personal hygiene standards
- Correct methods for washing ingredients
- Proper cleaning procedures for equipment and facilities
- Appropriate cleaning frequency and timing
- Selection of suitable detergents and procurement channels
- Effective pest intrusion prevention measures
Do you want to understand how to manage hygiene risks, implement effective measures on-site, and ensure consistent execution across your operations?
We provide clear answers to key questions:
- Why do hygiene incidents occur?
- How can they be prevented?
- What is truly required to protect your business?
minimizing food hygiene risks and maximizing trust.
We are a specialized team based in Hong Kong, serving across Asia —
Food Hygiene Consulting
Hygiene Inspection
Including food testing, surface swab testing, and water quality testing
In-house laboratory, accredited under the HOKLAS in compliant with ISO/IEC 17025:2017
Testing
For restaurants, food retail outlets, hotel kitchens, commercial premises, and food manufacturing facilities
For F&B industry, hospitality Industry, and related sectors
Including food testing, surface swab testing, and water quality testing
In-house laboratory, accredited under the HOKLAS in compliant with ISO/IEC 17025:2017
Internationally recognized testing standards you can trust
Food Microbiological Testing
Shelf Life Test
Swab Test
Water Test
Pesticides Residue Test
Heavy Metal
Nutrition Labeling
Other Tests
While keeping costs under control
Risk Mitigation
- Minimize the risk of foodborne illnesses
- Prevent hygiene incidents before they occur
Operational Improvement
- Reduce workload related to hygiene management
- Raise employees’ awareness and standards of hygiene
Customer Trust & Satisfaction
- Build customer confidence through strong hygiene practices
- Increase repeat visits by maintaining a clean and safe environment
A consulting system and reporting framework designed to minimize operational workload
[1] We identify hygiene issues and potential risks — and propose practical improvement measures.
[2] All reports are prepared in both Japanese and Chinese.
[3] From inspections to reporting and improvement proposals — everything is fully integrated.
[4] We support multi-country food service brands across Asia with unified evaluation standards.
> Reduce labor costs and operational burden while achieving a highly cost-effective hygiene management system.
> Ready to use for reporting to Japanese headquarters and for on-site training and guidance.
> Separate reports are provided for on-site operations (stores) and for management / head office use.
運 用 工 数 を 最 小 化 す る
コ ン サ ル テ ィ ン グ シ ス テ ム と
報 告 書
> Ensuring consistent hygiene quality across all locations and markets.
Available across Asia
Beyond Hong Kong, we provide centralized hygiene and risk management support for your overseas operations.
運 用 工 数 を 最 小 化 す る
コ ン サ ル テ ィ ン グ シ ス テ ム と
報 告 書
In Japan: 8 Offices & 3 Laboratories
In Asia: Hong Kong, Mailand China, Korea, and Southeast Asia
International Standards: Collaborations with ISO17025-accredited laboratories
運 用 工 数 を 最 小 化 す る
コ ン サ ル テ ィ ン グ シ ス テ ム と
報 告 書
Room 2001-2, 20/F, Trendy Centre, 682-684 Castle Peak Road, Lai Chi Kok, Kowloon, Hong Kong
Address
Tel
+852 2606 7178
Key Clients
Family restaurant, Izakaya, Café, Bakery, Takeout specialty stores, Food factory, Hotel etc.
Other countries upon request.
Japan, Hong Kong, Taiwan, Mainland China, Korea, Singapore, Malaysia, Indonesia, Thailand, Vietnam, and Philippines.
Hygiene training sessions, on-site guidance, manual development
Food testing, surface swab testing, water quality testing
External and internal hygiene audits for kitchens and food factories
Country and Region
Food Hygiene Consulting
Services
Accredited under HOKLAS, Compliant with ISO/IEC 17025:2017
Certification
2015
Established
Company Name
Ariken Biotech Japan Testing Laboratory Co., Ltd.
運 用 工 数 を 最 小 化 す る
コ ン サ ル テ ィ ン グ シ ス テ ム と
報 告 書
Food safety is one of the most critical factors in the food service industry.
Food borne illnesses and foreign object contamination are constant risks that can severely damage corporate credibility and affect business continuity. Therefore, it is essential to establish a system that prevents risks and enables swift, appropriate responses in case of emergencies.
We support your company’s risk management efforts and assist in strengthening your safety management system. This not only enhances food safety, but also offers managerial benefits such as reduced inspection costs, streamlined administrative operations, and optimized labor expenses.
While it is ideal for companies to manage hygiene internally, in the reality, the significant burden of staffing, labor, and costs often makes it difficult to implement thorough hygiene management.
To address these challenges, we propose utilizing the services of ARIKEN, an independent third-party organization, to help your company implement more effective and efficient hygiene management practices.
Enhance your corporate value by ensuring the safe provision of food — we invite you to take advantage of our comprehensive services.
Our hands-on, end-to-end support model delivers efficient operations and strong cost performance.
More than one-off hygiene inspections.
Hygiene inspections
Swab testing
Food testing
Submission of detailed reports
Management review
Hygiene training programs and on-site coaching
Internal audit training
Hygiene manuals (documents
and videos)
Detergents and pest control services
1. Situation Assessment
2. Reporting & Recommendations
3. Practical Solutions
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