Food Safety and Quality

We have established food hygiene committees for each brand and central kitchens to improve knowledge of food hygiene through regular committee meetings. The quality control department conducts hygiene patrols for managers at each store  and central kitchen that play a central role in the education system, in an effort to equalize, maintain and improve the level of knowledge. Each store and central kitchen is provided with a list of priority food hygiene issues and training at that time.
For hygiene education at stores, in addition to manuals, we provide educational tools in video format, and we have created an environment where part-time employees can learn from anywhere. For the education and training of non-Japanese employees, we take measures to translate necessary information into foreign languages.
The quality control department obtains the latest specialized knowledge from external sources and uses it to improve the level of quality within the Group. In addition to training from the quality control department for those in charge of purchasing on how to improve their level of knowledge, purchasing and quality control department personnel participate in inspections and provide specific guidance for business partners (suppliers) to improve quality, according to the characteristics of food ingredients.

In providing information on the quality of food products to customers, we follow the Labling Guidelines on Promotional Materials and practice lawful and appropriate labeling in our menu books and other promotional tools.
All basic information on ingredients, such as allergens, production locations and additives are managed centrally by a dedicated system, and information from the system is used in processes such as menu development, recipe production, manufacturing processes, and display of promotional materials, in our efforts to display information correctly.
The contents of labels are displayed after prior checks by the quality control department and, where necessary, the legal department. Departments responsible for creating promotional tools receive regular training on labeling, including the Food Labeling Act and the Act against Unjustifiable Premiums and Misleading Representations, in an effort to maintain and improve labeling skills.
The internal audit department is responsible for auditing whether each step of the flow from the creation of promotional materials to checking and the actual display of materials is conducted appropriately, in accordance with regulations and manuals.