(i)equipment at food sanitation inspection facilities;

(ii)personnel assigned to food sanitation inspection facilities.

(i)a person who has completed the prescribed course at a training institute for food sanitation inspectors that has obtained registration from a prefectural governor;

(ii)a physician, dentist, pharmacist, or veterinarian;

(iii)a person who has graduated from a university or a college of technology under the School Education Act (Act No. 26 of 1947), a university under the old University Order (Imperial Order No. 388 of 1918), or a vocational training school under the old Vocational Training School Order (Imperial Order No. 61 of 1903) after completing a course of study in medical science, dentistry, pharmacy, veterinary medicine, animal science, fisheries science, or agricultural chemistry (including a person who has completed that course and has completed the first semester course of a professional university under the same Act);

(iv)a dietitian who has two or more years of experience of being engaged in affairs concerning food sanitation administration.

(i)when the prefectural governor has granted registration referred to in Article 48, paragraph (6), item (iii) of the Act;

(ii)when there has been a notification under Article 16 (limited to those relating to matters specified by Ministry of Health, Labour and Welfare Order);

(iii)when the prefectural governor has rescinded registration referred to in Article 48, paragraph (6), item (iii) of the Act, pursuant to the provisions of Article 18.

(i)a person who has been sentenced to a fine or a more severe punishment for violation of the Act or of any disposition based on the Act, and two years have not passed since the person finished serving the sentence or ceased to be subject to the sentence;

(ii)a person whose registration was rescinded pursuant to the provisions of Article 30, and two years have not passed since the date of the rescission;

(iii)a corporation that has a person falling under any of the preceding two items among the officers in charge of its business.

(i)when financial statements, etc. are prepared as written documents, a request to inspect or copy the documents;

(ii)a request for a transcript or an extract of the documents referred to in the preceding item;

(iii)when financial statements, etc. are prepared as electronic or magnetic records, a request to inspect or copy the matters recorded on the electronic or magnetic records that are displayed in means specified by Ministry of Health, Labour and Welfare Order;

(iv)a request for provision of the matters recorded on the electronic or magnetic records referred to in the preceding item in electronic or magnetic means specified by Ministry of Health, Labour and Welfare Order, or a request for delivery of the written documents stating the matters.

(i)when an organizer of registered training sessions has come to fall under Article 22, item (i) or item (iii);

(ii)when an organizer of registered training sessions has violated the provisions of Articles 24 through 26, Article 27, paragraph (1), or the following Article;

(iii)when an organizer of registered training sessions has rejected a request under each item of Article 27, paragraph (2), without legitimate grounds;

(iv)when an organizer of registered training sessions has violated an order under the preceding two Articles;

(v)when an organizer of registered training sessions has obtained registration referred to in Article 48, paragraph (6), item (iv) of the Act by wrongful means.

(i)when the prefectural governor has granted registration referred to in Article 48, paragraph (6), item (iv) of the Act;

(ii)when there has been a notification under Article 25 or Article 26;

(iii)when the prefectural governor has rescinded the registration of registered training sessions or ordered the suspension of operations relating to registered training sessions, pursuant to the provisions of Article 30.

(i)a business that produces or processes food and retails, in a store attached or adjacent to a food producing or processing facility, all or most of the food produced or processed in that facility;

(ii)a business that cooks food and is specified by Ministry of Health, Labour and Welfare Order, such as a person engaged in restaurant business (meaning business that cooks food or sets up facilities for customers to eat and drink; the same applies to item (i) of the following Article), or a person engaged in business that cooks food using a vending machine capable of cooking food (limited to a machine that comes into direct contact with foods not packed or wrapped in containers and packaging; the same applies to item (ii) of the following Article) and sells the cooked food;

(iii)a business that stores, transports, or sells only foods that are packed or wrapped in containers and packaging;

(iv)in addition to the businesses set forth in the preceding three items, a business that is found to be able to take measures necessary for public health through the maintenance of cleanliness of the interior and exterior of facilities, extermination of rats and insects, and other general sanitation management as provided in Article 51, paragraph (1), item (i) of the Act and through the measures appropriate for the characteristics of the food handled as provided in item (ii) of the same paragraph, and is specified by Ministry of Health, Labour and Welfare Order, such as a business that divides up food , and packs or wraps that food in containers and packaging , and sells it at retail.

(i)restaurant business;

(ii)business that cooks food using a vending machine capable of cooking food(excluding those equipped with devices necessary to prevent food sanitation hazards, such as devices to automatically clean the parts that come into direct contact with foods not packed or wrapped in containers and packaging) and sells the cooked food;

(iii)processed meat sales business (excluding business that solely purchases processed meat packed in containers and packaging and sells it as it is);

(iv)fish and seafood sales business (meaning business that sets up stores to sell fresh fish and seafood (including frozen items; hereinafter the same applies to this item and the following item), except for business that sells live fish and seafood, business that solely purchases fresh fish and seafood packed in containers and packaging and sells them as it is, and business that falls under the following item);

(v)fish and seafood auction business (meaning business that sells fresh fish and seafood by trading methods specified by Ministry of Health, Labour and Welfare Order, such as through auctions at a fish and seafood market);

(vi)milk collection business (meaning business that collects and preserves raw milk);

(vii)milk processing business (meaning business that processes raw milk or produces milk served for drinking (including packaging thereof; hereinafter the same applies to this item), or business that processes raw milk or produces milk served for drinking and also produces dairy products (limited to beverages) or nonalcoholic beverages);

(viii)special milking and processing business (meaning business that milks cow milk and processes it into milk meeting ingredient standards specified by Ministry of Health, Labour and Welfare Order without undergoing a sterilization process or by undergoing a pasteurization process);

(ix)meat processing business (meaning business that slaughters or dresses birds other than poultry provided in Article 2, item (i) of the Poultry Slaughtering Business Control and Poultry Meat Inspection Act (Act No. 70 of 1990) or livestock other than livestock provided in Article 3, paragraph (1) of the Slaughterhouse Act (Act No. 114 of 1953), or divides or chops meat, organs, etc. of dressed birds or livestock for the purpose of serving them for human consumption, except for businesses that fall under item (xxvi) or item (xxviii));

(x)food irradiation business;

(xi)confectionery production business (meaning business that produces confectionery (including bread and bean jam), except for businesses that fall under item (xxvi) or item (xxviii));

(xii)ice cream production business (meaning business that produces ice cream, ice sherbet, ice pop, and other foods that are made by freezing liquid foods or a mixture of liquid foods and other foods);

(xiii)dairy product production business (meaning business that produces foods (including packaging thereof (excluding packaging solid products)) made primarily from milk that are specified by Ministry of Health, Labour and Welfare Order, such as powdered milk, condensed milk, cultured milk, cream, butter, cheese, and lactic acid bacteria beverages);

(xiv)nonalcoholic beverage production business (meaning business that produces nonalcoholic beverages not using raw milk or dairy products (limited to beverages) not using raw milk (including packaging thereof));

(xv)processed meat product production business (meaning business that produces ham, sausage, bacon, and other items similar thereto (hereinafter referred to as "processed meat products" in this item) or business that produces, together with processed meat products, side dishes using processed meat or processed meat products);

(xvi)fishery product production business (meaning business that produces foods made primarily from aquatic animals, such as fish and seafood, or their eggs (hereinafter referred to as "aquatic animals, etc." in this item), or business that produces, together with those foods, side dishes using those foods or aquatic animals, etc., except for businesses that fall under item (xxvi) or item (xxviii));

(xvii)ice production business;

(xviii)liquid egg production business (meaning business that produces chicken eggs removed from the shell (including packaging thereof));

(xix)edible fat and oil production business (including margarine or shortening production business);

(xx)miso or soy sauce production business (meaning business that produces miso or soy sauce, or business that produces, together with these items, foods made primarily from miso or soy sauce);

(xxi)alcoholic beverage production business (meaning business that produces alcoholic beverages (including packaging thereof));

(xxii)tofu production business (meaning business that produces tofu or business that produces, together with tofu, foods made primarily from tofu or from by-products of tofu production);

(xxiii)natto production business;

(xxiv)noodle production business (meaning business that produces noodles, except for businesses that fall under item (xxvi) or item (xxviii));

(xxv)side dish production business (meaning business that produces simmered dishes (including food boiled down in soy sauce), roast dishes (including stir-fried dishes), deep-fried dishes, steamed dishes, vinegared dishes, or dishes dressed with sauce generally served as side dishes, or foods prepared by combining these dishes with food generally considered staples such as cooked rice, except for businesses that fall under item (xv), item (xvi), or item (xxii), or items (xxvi) through (xxviii));

(xxvi)multi side dish items production business (meaning business that, together with the business provided in the preceding item, conducts meat processing operations relating to the business provided in item (ix) (limited to when measures are taken to control processes that are particularly important to prevent food sanitation hazards as provided in Article 51, paragraph (1), item (ii) of the Act (hereinafter referred to as "critical process control" in this item); the same applies to item (xxviii)), or business that produces food relating to the business provided in item (xi), item (xvi) (excluding business relating to the production of fish paste products (including fish meat ham, fish meat sausage, whale meat bacon, and other items similar thereto); the same applies to item (xxviii)), or item (xxiv) (limited to when critical process control is undertaken; the same applies to item (xxviii)));

(xxvii)frozen food production business (meaning business that produces food relating to the business provided in item (xxv) and uses the produced food to produce frozen foods, except for business that falls under the following item);

(xxviii)multi frozen food items production business (meaning business that, together with the business provided in the preceding item, conducts meat processing operations relating to the business provided in item (ix), or business that produces food (limited to frozen food) relating to the business provided in item (xi), item (xvi), or item (xxiv));

(xxix)pickle production business (meaning business that produces pickles or business that produces, together with pickles, foods made primarily from pickles);

(xxx)sealed food production business (meaning business (excluding those that fall under any of the preceding items) that produces sealed food (meaning food sealed in containers and packaging, such as retort-pouch food, canned food, and bottled food) that does not require freezing or refrigeration for preservation (excluding foods for which it is clearly unlikely that anaerobic spore-forming bacteria resistant to heat, such as Clostridium botulinum, will grow when preserved by a method other than freezing or refrigeration and that are specified by Ministry of Health, Labour and Welfare Order));

(xxxi)food packaging business (meaning business that solely divides the food produced by business falling under item (xi), item (xiii) (limited to business relating to the production of solid products), item (xv), item (xvi), item (xix), or item (xx), or items (xxii) through (xxix) into small portions, and pack or wrap those portions in containers and packaging);

(xxxii)additive production business (meaning business that produces the additives (including packaging thereof) for which standards have been established pursuant to the provisions of Article 13, paragraph (1) of the Act).

(i)business that imports food or additives;

(ii)business that only stores or transports food or additives (excluding food freezing or refrigeration business);

(iii)business that sells food or additives packed or wrapped in containers and packaging that, when preserved by a method other than freezing or refrigeration, are unlikely to cause food sanitation hazards resulting from quality degradation such as rotting or deterioration;

(iv)business that produces apparatus, or containers and packaging (limited to apparatus, or containers and packaging in which raw materials other than the materials provided in Article 1 are used);

(v)business that imports or sells apparatus, or containers and packaging.

(i)epidemiological investigations necessary to search for food, additives, apparatus, containers and packaging, or toys (hereinafter referred to as "food, etc." in this Article and in paragraph (2) of the following Article) that have caused poisoning and disease agents;

(ii)investigations through microbiological or physicochemical tests or tests using animals on substances such as blood, feces, urine, or vomit from a poisoned patient, a person suspected of being poisoned, or a corpse thereof, or on food, etc. that may have caused poisoning.