Japan Food Sanitation Act — Key Facility Requirements Before Opening a Restaurant

Opening a restaurant in Japan requires an operating permit (営業許可) from the prefectural health center. The facility must satisfy requirements under Food Sanitation Act Article 55 and applicable prefectural ordinances. (Source: Ministry of Health, Labour and Welfare)

1. Zone Separation — Contamination Prevention

• Clean zone: cooking and finished food handling
• Contaminated zone: receiving and raw ingredient prep
• Wash/sanitize sink: positioned on the pathway before entering the clean zone
• No crossing: raw ingredient route and finished dish service route must not cross

2. Plumbing Requirements

• Potable tap water required (well water needs certified test results)
• Minimum 2-compartment sink: separate food-prep and dishwashing
• Grease trap: required by most prefectures
• Hot water supply: at least 1 sink with hot water recommended

3. Ventilation

• Exhaust hood above cooking zone mandatory
• External duct route shown on floor plan
• Fire Service Act compliance: duct grease cleaning records must be maintained (Act Article 9)