Tentative Translation

JAS0004

JAPANESE AGRICULTURAL
STANDARD

Organic food identification standards for restaurants

Date of Establishment: 2018-12-28
Date of Revision: 2022-10-1

Ministry of Agriculture, Forestry and Fisheries

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Precautions for using English version of JAS
This English translation has been made by the drafting party etc., based on the original text (Japanese version), and has
been posted on the website of the Food and Agricultural Materials Inspection Center (FAMIC), Incorporated
Administrative Agency, with permission of the publisher of the original text (Ministry of Agriculture, Forestry andFisheries).
The translation is made in consideration of technical contents, but it is aimed to provide information when using JAS
original text, and is not recognized as having the same effects as the original text.
If there is any doubt in the translation, please follow the original.
FAMIC is not responsible for inconvenience by using only the translation.
Food and Agricultural Materials Inspection Center, Incorporated Administrative Agency(2)

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Contents

Page

1

Scope .............................................................................................................................................................................. 1

2

Normative references............................................................................................................................................. 1

3Terms and definitions ............................................................................................................................................ 1

4Principles ..................................................................................................................................................................... 2

5

Operational control ................................................................................................................................................. 3

5.1

Policy establishment............................................................................................................................................... 35.2

Objectives and planning to achieve them ..................................................................................................... 3

5.3

Personnel ..................................................................................................................................................................... 3

6

Requirements related to service provision.................................................................................................. 3

6.1

Number of organic dishes..................................................................................................................................... 36.2

Reception and storage of organic ingredients ............................................................................................ 4

6.3

Development and approval of composition plans of organic dishes................................................ 4

6.4

Cooking ......................................................................................................................................................................... 46.5

Sanitation management ........................................................................................................................................ 46.6

Information provision............................................................................................................................................ 4(3)

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Foreword
This Japanese Agricultural Standard has been established by the Minister of Agriculture, Forestry andFisheries through deliberations at the Council for the Japanese Agricultural Standards as the result ofproposal for establishment of Japanese Agricultural Standard submitted by Leafearth Company with theoriginal bill being attached, based on Article 4, paragraph 1 of the Act on Japanese Agricultural Standards.
Attention is drawn to the possibility that some parts of this Standard may conflict with patent rights,
applications for a patent after opening to the public, utility model rights, or applications for a utility model
registration after opening to the public. The Minister of Agriculture, Forestry and Fisheries and the Council
for the Japanese Agricultural Standards are not responsible for identifying any of such patent rights,
applications for a patent after opening to the public, utility model rights, or applications for a utility model
registration after opening to the public.

(4)

JAPANESE AGRICULTURAL STANDARD(Tentative Translation)

JAS0004：2022

Organic food identification standards for restaurants
1 ScopeThis document specifies principles and requirements for the following business operators:a)business operators who provide foods and drinks cooked with organic ingredients upon requestfrom customers; andb) business operators who provide foods and drinks cooked in advance with organic ingredients
upon request from customers.
NOTE 1Business operators include, but are not limited to, restaurants, takeout food and drink
service providers, and food and drink delivery service providers.
NOTE 2

Cooking includes opening packages of organic ingredients.

2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. The latest edition of the referenced document applies.
Japanese Agricultural Standard for Organic Products of Plant Origin (Public Notice of the Ministry ofAgriculture, Forestry and Fisheries No. 59 of January 20, 2000)
Japanese Agricultural Standard for Organic Livestock Products (Public Notice of the Ministry ofAgriculture, Forestry and Fisheries No. 1608 of October 27, 2005)
Japanese Agricultural Standard for Organic Processed Foods (Public Notice of the Ministry of Financeand the Ministry of Agriculture, Forestry and Fisheries No. 18 of September 1, 2022)

3 Terms and definitions
For the purposes of this document, the terms and definitions given in the Japanese AgriculturalStandard for Organic Products of Plant Origin, the Japanese Agricultural Standard for Organic
Livestock Products, and the Japanese Agricultural Standard for Organic Processed Foods, and thefollowing apply.
3.1
equivalent country
country specified in Article 30 of the Regulation for Enforcement of the Act on Japanese AgriculturalStandards (Order of the Ministry of Finance and the Ministry of Agriculture and Forestry No. 3 of2022)
3.2
organic ingredientfood or drink that falls under any of the following:a)organic products of plant origin with their grade label affixed on the product themselves or on
their container, package or invoice; provided, however, that this does not apply to organic
products of plant origin that have been produced by the person using them as organic ingredients20004:2022

and that have been graded according to the provisions of Article 10 or Article 30 of the Act on
Japanese Agricultural Standards (Act No. 175 of 1950);b) organic processed foods of plant origin with their grade label affixed on the food themselves oron their container, package or invoice; provided, however, that this does not apply to organic
processed foods of plant origin that have been produced by the person using them as organic
ingredients and that have been graded according to the provisions of Article 10 or Article 30 of
the Act on Japanese Agricultural Standards;c)organic processed foods of livestock origin;d) organic processed foods of plant and livestock origin;e)organic livestock products;

f)organic alcoholic beverages of plant and livestock origin;g)

plant products and processed foods of plant origin, produced in an equivalent country (3.1) andcertified to the standard for organic food of the country;h) livestock products, processed foods of livestock origin and processed foods of plant and livestock
origin, certified to the standard for organic food of an equivalent country (3.1);
i)livestock products certified to a standard based on the organic food standards specified by theInternational Federation of Organic Agriculture Movements [excluding national standards ofequivalent countries (3.1) and other countries; hereinafter referred to as the “privatestandards”];

j)marine products and alcoholic beverages certified to national standards or private standards fororganic food.

3.3
organic dishfood or drink partly or wholly cooked with the use of organic ingredients (3.2)
3.4
person responsible for operation
person who is responsible for management of operations based on this document
3.5
person responsible for cooking
person who is responsible for composition plans and management of cooking based on this document
3.6
person responsible for customer service
person who is responsible for the management of information provision to customers based on thisdocument

4 Principles
The principles described in this clause provide the basis for the subsequent requirements, and are notrequirements. These principles should be applied as guidance for the decisions that may need to bemade.
a)

Procurement and use of ingredients and products with consideration for maintenance andimprovement of the natural cyclical function;
NOTE
Ingredients and products with consideration for maintenance and improvement of thenatural cyclical function include organic ingredients, ingredients certified by a third party tostandards with consideration for the reduction of the environmental load, ingredients producedin the neighborhood and non-genetically modified foods, and, containers, clothing and other30004:2022

equipment with consideration for the reduction of the environmental load.
b) Cooking that does not damage the characteristics of the organic ingredients;c)

Proper information provision to general consumers;d) Consideration for people and the environment in operation.

5 Operational control
5.1 Policy establishment
Person responsible for operations shall communicate policies set up on the following mattersinternally and externally at the organization. The policies shall be reviewed as necessary.
a)Procurement of organic ingredientsb) Provision of organic dishes
NOTEPolicies should be established to increase suppliers of organic ingredients, increase theamount of organic ingredients procured, increase the number of organic dishes provided, andincrease the composition percentage of organic ingredient of organic dishes.

5.2 Objectives and planning to achieve them
Person responsible for operations shall decide objectives based on the policies set up in 5.1, andestablish, implement and maintain plans based on the objectives.
NOTE 1

Objectives should include numerical targets and time frames for achievement.

NOTE 2
When planning how to achieve the objectives, a deadline should be set within the timeframe for achieving the objectives.

5.3 Personnel
5.3.1 Competence
Person responsible for operations shall have knowledge of organic ingredients and matters requiredby this document.
5.3.2 Training
Person responsible for operations shall provide personnel involved in the provision of organic disheswith training. The training shall include the following matters:a)principles (see Cause 4);b) reception and storage of organic ingredients (see 6.2);
c)composition plans of organic dishes (see 6.3);d) cooking (see 6.4);
e)sanitation management (see 6.5);

f)

information provision (see 6.6).

6 Requirements related to service provision
6.1 Number of organic dishes
At least five organic dishes in which the composition percentage of organic ingredients calculated in
6.3.3 is 80 % or more shall be able to be provided; provided, however, that this does not apply to cases
where provision of organic dishes is temporarily difficult. In that case, customers shall be provided

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with that information.

6.2 Reception and storage of organic ingredients
When person responsible for cooking receives organic ingredients, the person shall obtain thegrounds for such ingredients being organic, and manage them to prevent from being mixed with otheringredients.

6.3 Development and approval of composition plans of organic dishes
6.3.1 The following matters shall be taken into account when developing composition plans oforganic dishes:a)state of procurement and stock of organic ingredients;b)

conformity to 6.1 and 6.6.2.

6.3.2 Person responsible for cooking shall approve composition plans of dishes with organic
ingredients.
6.3.3 The composition percentage of organic ingredients shall be calculated as follows:
Composition percentage of organic ingredients (%) =𝑊1
× 100
𝑊1 + 𝑊2

whereW1

Weight of organic ingredients

W2

Weight of ingredients other than W1 (excluding salt and water)

6.4 Cooking
Person responsible for cooking shall ensure that organic dishes are cooked based on their composition
plans.

6.5 Sanitation management
Person responsible for cooking shall make efforts for pest control by physical methods or by methods utilizing
the functions of living organisms. When the use of a chemical agent is unavoidable, it shall be used so as not
to contaminate organic ingredients and organic dishes.

6.6 Information provision
6.6.1 General
Person responsible for customer service shall ensure that procedures to properly provide customers
with information that includes the following are established and implemented:a)matters specified in 6.1, 6.3, and 6.6.2;b) information of organic ingredients used in organic dishes and their grounds.
6.6.2 Declaration of organic dishes
6.6.2.1 General
Organic dishes shall be declared to allow customers to differentiate organic dishes from other dishes. Whenthe composition percentages of organic ingredients in organic dishes are declared, values that do not exceed
the composition percentage of organic ingredients calculated in 6.3.3 shall be declared.
NOTE
Declaration of organic dishes includes, but is not limited to, menu and flyers using paper orelectronic media.

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6.6.2.2 Declaration with symbols
Composition percentage of organic ingredients in organic dishes may be declared with the use of symbols. In thatcase, symbols shall satisfy the following:a)use of the number of symbols according to the classification in Table 1 that corresponds to thecomposition percentage of organic ingredients calculated in 6.3.3;b)unification of size, shape and color;c)declaration of composition percentage of organic ingredients shown by the number of symbols.
Table 1 ― Number of symbols according to classification ofcomposition percentage of organic ingredients
Classification

Number of symbols

95 % or more

480 % to less than 95 %3

50 % to less than 80 %2Less than 50 %1

6.6.3 Attention
6.6.3.1 Provision of organic dishes
Declaration that causes general consumers to misidentify all provided dishes as organic dishes shall not be
used in advertisements, except for in cases where all provided dishes are organic dishes.
NOTE 1Advertisements include, but are not limited to, sign boards, menus and flyers using paper orelectronic media.
NOTE 2
Declaration that causes general consumers to misidentify all dishes as organic dishes includes,
but is not limited to, simple declaration of “organic restaurant” and “organic cafe.”
6.6.3.2 Composition percentage of organic ingredients
Declaration that causes general consumers to misidentify all ingredients in a dish as organic ingredientsshall not be used in advertisements, except for in cases where all ingredients used in an organic dish areorganic ingredients.
NOTE
Declaration that causes general consumers to misidentify all ingredients in a dish as organic
ingredients includes, but is not limited to, simple declaration of “organic juice” and “organic salad.”