Sanitation Management in Accordance with HACCP
To continuously provide safe and secure meals, we established the Food Sanitation Committee in 2019, completely revised our Sanitation Management Standards, and introduced sanitation management in accordance with the principles of HACCP* at all business sites. Going forward, we will collaborate with each department to collect and share information on efforts at business sites as well as develop strategies, monitor objectives, and establish policies to visualize sanitation management and establish sanitation education and training programs in a unified manner as a company to improve sanitation management levels and strengthen sanitation education.
HACCP is a sanitation management method in which food business operators themselves identify hazards, such as contamination by bacteria that causes food poisoning or foreign matter, then manage particularly important processes to eliminate or reduce these hazards throughout all processes, from the receipt of raw materials to the shipment of products, in order to ensure product safety.
Implementation of regular kitchen sanitation inspections
We conduct regular kitchen sanitation inspections of all of our business sites using outside contractors.
Inspection Overview
| Implementation |
Once a year (conducted sequentially from April to March of the following year) |
| Inspection process |
Preparation→Inspection→Results report→Improvement efforts→Improvement report |
| No. of inspection items |
43 items with 100 checks (visual audit) |
| Results reporting |
Executive Committee and Food Sanitation Committee |
Award ceremony for the Outstanding Sanitary Kitchen Award
Business sites that scored 100 points were recognized with the Outstanding Sanitary Kitchen Award and were visited by the Chairperson of the Food Sanitation Committee, where an award ceremony was held to once again express gratitude for their efforts in providing meals with careful attention to safety and security.