Food Sanitation Law and Prefectural Licensing
Domain focus
This domain tests the legal basis for fugu work: the Food Sanitation Act, prefectural enforcement rules, and the local licensing system. Expect questions on who may remove toxic organs, what a license covers, and what records a business must keep.
Core rules
- Fugu handling is controlled through prefectural licensing. License names and categories vary: some areas issue a fugu handling license (fugu shorishi) for organ removal; others also require a cooking license, facility permit, or wholesaler registration. Confirm the local category before work.
- A license is personal and scoped. It does not automatically cover every species, every form (live, dressed, fillet), every premises, or every employee. Unlicensed staff must not remove toxic organs.
- The premises must meet local structural and equipment standards: separate processing area, dedicated tools, handwashing, chilled storage, and locked or controlled access to toxic waste.
- Display the license as required, renew before expiry, and keep supplier permits, transfer documents, and handling records. Sale and transport may be restricted to licensed businesses.
Worked example
A licensed handler receives live fugu from another prefecture. The supplier’s permit number is missing from the delivery note. The handler should not accept the fish for processing until the supplier’s license and transfer documents are verified. The handler’s own license does not cure the supplier’s missing paperwork.
Traps
Treating the license as national and unlimited; assuming a cooking license permits organ removal; letting unlicensed staff “just clean one fish”; ignoring expiry; and accepting fish without supplier or lot documents.