Charter of Quality Management

1. Basic Approach to Food Quality

With regard to ingredients in the food it provides, we respond to all foreseeable food-related risks in every supply chain process, from procurement of raw ingredients through processing, distribution, storage, and provision of food to customers.
We also perform precise, swift, unannounced inspections of all processes, examining traceability and hygienic handling, anticipating hazards such as bacterial and viral food poisoning, allergies, and contamination by agrichemicals and foreign objects.
We constantly incorporate the latest scientific insights from supervisory authorities, various inspection organizations and food industry bodies to build and operate a realistic and supremely effective quality assurance system, and pursue safety and security for our customers from all possible angles.

We formulate and operate our own standards, with compliance with food hygiene related laws and regulations as the minimal requirement.
For major raw materials and processed products, we conduct on-site checks into the state of quality control at our partner factories, purchasing only from suppliers who reach our standards. Bacteria, residual pesticides and chemical substances, etc., are evaluated through sampling inspections, and only products that conform to our own standards are used.
At our own factories, we continuously monitor and give guidance on process related to food quality standards. We also conduct sampling inspections of processes and products delivered to stores / restaurants to confirm safety.
The quality control and auditing division conducts unannounced inspections of quality and hygiene management at our stores and restaurants. In addition to guidance in accordance with the four key principles of food hygiene, we also check and give guidance on major items such as handling foreign matter (contaminants), deadline management, and temperature control. We also conduct sampling inspections of ingredients just before provision to customers, to ensure safety at all times.

Stores / restaurants scrutinize specific raw materials, nutritional components, information on production areas and labeling, etc., in accordance with the contents of menu labeling guidelines formulated independently by the Company, and provide accurate information.
We collect the latest information and knowledge on quality and food safety from a wide range of sources and constantly review internal quality standards and hygiene inspection methods, etc. We disseminate useful information and insights not only within the Group but also to the restaurant industry and food sanitation industry, contributing to improving the level of food safety and security.
When a problem that threatens food safety and security arises, we respond promptly, accurately and sincerely, disclose information appropriately, and make our best efforts to meet the expectations of our customers.