In 1997, ANAC introduced HACCP to their facilities, an advanced system for its time, and has been in full installation since 1998. In practicing the HACCP system, the principal emphasis can especially be placed not only upon the establishment of a substantial facility, but also upon its constantly creating a high morale among each individuals, strengthening and improving each one of their motivation levels over personal hygiene. By enforcing a comprehensive hygiene training program, various people within ANAC, from those in management positions to workers on the line, make an effort to impose strict temperature control and prevention of cross contamination on themselves, ensuring food safety, at the same time enforcing absolute quality management, all the way from the ingredients purchasing to their processing, assorting and logistics. With society’s concerns of food safety on an upraise, ANAC’s measures have continued to progress in recent years. We constantly adopt the latest safety standards in order to secure food safety and reliability from the standpoints of customer airlines and their passengers. We have consistently maintained top standard (over 95 points on a scale of 100) in hygiene and quality inspections by an organization with authority in the industry that have been entrusted by customer airlines.