In an attempt to revitalize consumption and increase awareness on food safety, Japanese industry associations are getting together to start a new certification system on meat knowledge.
The system is said to be similar to the ‘vegetable sommelier’ or ‘fish (knowledge) exam’ that have already been in place for Japanese consumers who are keen to study and have their knowledge certified.
The idea is to be supported by the various meat related organizations, including the Japan Meat Information Service Center.
Applicants will learn about the meat supply chains, food safety, nutrition and cooking tips prior to the examination and authentication of their knowledge by the certifying committee (source Shokuniku Sokuho).
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