Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin instagram youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • NEWSLETTERS >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
White Papers

Food Safety Success in Japan Is Built on Quality

June 25, 2013

Japan is famous for its love of fresh food. Keeping hundreds of food outlets supplied with the freshest possible ingredients is a daily challenge for Asahi Foods, one of the most successful food distributors in the Kanto region. The company supplies a huge variety of high-quality fresh, chilled and frozen foods, as well as packaged goods and catering equipment, from its modern warehouse on the outskirts of Tokyo.

Challenges
Asahi Foods’ mercury vapor lighting had been causing particular problems in the harsh environment of its chilled and frozen food storage areas, where temperatures can be as low as -20 °C. As well as being comparatively inefficient, the heating effects of the mercury lamps meant more work for the chiller units, increasing power consumption still further. Lamps needed to be replaced on average 8–10 times a year, costing a minimum of ¥20,000 each time and creating considerable disruption in the process. The poor quality of light made conditions in the cold store even more difficult for workers, leading to fatigue and mistakes. Dim, uneven lighting meant some areas could not be properly utilised, leading to disorganization and inefficiency.

Trials of light-emitting diode (LED) lighting had begun in 2010 as a way to save cost, but the domestic-made products chosen had proven ineffectual and unable to cope with the extreme temperatures—failing within just a few months. However, when the Great East Japan Earthquake struck in 2011, the need for reliability was illustrated very clearly. Dialight’s battery-powered LED emergency lighting performed faultlessly; enabling workers to evacuate the dark, window-less cold storage area safely. Such a demonstration is not easily forgotten.

The company realised that its need for LED lighting capable of delivering high-performance, energy efficiency and long-term reliability in extreme cold environments could only be satisfied by a manufacturer with specific experience in industrial environments. Asahi Foods invited Dialight Japan to propose a full LED solution for its chilled storage areas.

Solutions
Compared to the domestically-produced LED fixtures it had tried earlier, Asahi Foods immediately saw the advantages of Dialight products, which have been designed specifically for industrial applications. Their unique light pattern ensured effective lighting with minimal light spill. The low profile of Dialight’s DuroSite High Bays greatly reduced the chances of accidental damage from forklifts used to access high-level racking. Perhaps most importantly, the LED’s broad spectrum light output made it much easier for workers to read labels, pick products and identify colors without straining.

Asahi Foods replaced 35 of its 235 W mercury vapor lamps one-for-one with a mixture of DuroSite High Bays and Area Lights. The pre-sales support the company had received from Dialight Japan enabled it to obtain a government grant to offset the cost of installation. At an energy rate of 12.44 ¥/kWh, the dramatic reduction in power consumption meant its investment was completely recovered in just 2 years and 2 months.

Outcomes
Replacing mercury vapor lamps with Dialight’s DuroSite fixtures has reduced Asahi Food’s lighting costs dramatically. With less heat being produced by lighting in the cold storage areas, the chiller units are able to work more efficiently, creating further savings.

Aside from the cost savings, Asahi Foods has also realised significant spin-off benefits. Thanks to the full spectrum LED lighting, food produce in the cold storage and picking areas looks far more attractive to visiting customers, enabling them to accurately gauge freshness and helping to increase sales. Workers report feeling more energised and less tired at the end of their shifts. Better light distribution has allowed better use of the storage areas, improved organisation, less mistakes and more efficient operation.

There are many LED products on the Japanese market, but not all LED manufacturers have the benefit of Dialight’s international experience of designing products for use in harsh industrial conditions. As Asahi Foods discovered, quality is the single most important factor in achieving a successful changeover to LED lighting. With technology refined and proven in hundreds of applications worldwide, meeting or exceeding every international standard, Dialight delivers the highest possible quality.
 


Author(s): Dialight

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →

Share This Story

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Testing & Analysis
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Personal Hygiene/Handwashing
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    International
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to Newsletters
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • This image displays a multi-stage water filtration system designed to remove contaminants from drinking water.
    Sponsored byWaterdrop Filter

    The 4.0 ppt Era: Future-Proofing Your Food Supply Chain Against "Forever Chemicals"

  • The image displays a bottling plant production line, commonly used in the beverage industry for filling and packaging soft drinks.
    Sponsored byBIOIONIX

    Sustainability with ROI: A Beverage Producer Case Study in Water Savings

  • factory
    Sponsored byIFC

    A Clean Break to Reset the Environment with Chlorine Dioxide

Popular Stories

magnifying glass hovering over question mark on yellow background

FDA Redacts All Key Details in Summary of Fatal Listeriosis Outbreak Linked to Produce

recalled Pâté en Croûte products from France

Fatal Listeriosis Outbreak in France Linked to RTE Meats

industrial oven thermometer gage

Study Identifies Critical Temperature Threshold During Food Processing to Inactivate Norovirus

Events

March 26, 2026

Continuous Pathogen Control: Enhancing Sanitation and Environmental Monitoring in Food Processing

Live: March 26, 2026, at 2:00 pm EST: This session explores the role of continuous airborne pathogen control technology in supporting sanitation and environmental monitoring programs within food processing environments.

March 31, 2026

Regulatory Risk, Ingredient Safety, and GRAS: What Companies Need to Act on Now

Live: March 31, 2026, at 11:00 am EDT: From this webinar, attendees will recognize patterns in food policy affecting dietary guidelines, UPFs, state legislative actions, and expected GRAS reform.

April 8, 2026

Foreign Material Contamination: Why In-Line Reinspection Isn't Enough

Live: April 8, 2026, at 11:00 am EDT: From this webinar, attendees will learn why reinspecting with in-line equipment is not sufficient when it comes to potential foreign material contamination.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • The image displays smoked salmon slices paired with lettuce and a lemon wedge

    Food Safety Five Ep. 26: Updates and Success Stories on Listeria Control in RTE Facilities

    See More
  • Traceability Is Not a Substitute for Transparency in the Recipe for Food Company Success

    See More
  • Extreme Duck Ultra motor

    Good cleaning practices start before a plant is even built

    See More

Related Products

See More Products
  • 9781498721776.jpg

    Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes

  • 9781032369990 (1).webp

    Food Safety Quality Control and Management

  • 1119237963.jpg

    Food Safety in China: Science, Technology, Management and Regulation

See More Products

Related Directories

  • Cannabis Safety & Quality (CSQ)

    CSQ is a safety-driven company setting reliable cannabis industry standards to help companies minimize risk, protect their brand, and provide the best product for their consumers. CSQ is the first accredited cannabis certification program, and it was built in 2020 to meet ISO requirements and regulatory cannabis requirements from seed-to-sale.
  • Food Safety and Quality Consultants LLC

    Food Safety and Quality Consultants, LLC (FSQC) is a professional full-service food safety and quality consulting firm offering a complete line of training, consulting, and auditing services to meet your needs. We will help you turn the complicated into compliance by making your food safety systems simple and effective!
×

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletters
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing