Impact on Business Performance from Food Poisoning and Hygiene Issues
First written in FY2016. 4 of 5 entries say "Restated". Latest entry: FY2023.
63 other companies' latest entry also says "Restated".
- FY2023RestatedAnnual report
「The group recognizes food poisoning as its greatest risk factor and has taken various measures, including HACCP certification at the Kaizuka Center, establishing a Sanitation Management Department staffed with sanitation management specialists, and introducing its patented antibacterial sushi cover, S endorse, at all stores.」
The group continues to describe its recognition of food poisoning as its greatest risk factor and measures involving HACCP, the Sanitation Management Department and antibacterial sushi covers. - FY2020RestatedAnnual report
「Our group recognizes food poisoning as its greatest risk factor and has taken various measures, including obtaining Level 1 HACCP certification at the Kaizuka Center and establishing a Hygiene Management Department staffed by hygiene specialists. However, if a hygiene problem such as food poisoning were to occur, the group's operating performance and financial condition could be adversely affected by lower sales resulting from damage to its corporate image, the incurrence of compensation costs, temporary business closures or the revocation of business permits.」
The group continues to describe its recognition of food poisoning as its greatest risk factor and measures involving HACCP certification and the Sanitation Management Department. - FY2019RestatedAnnual report
「Our group recognizes food poisoning as its greatest risk factor and has taken various measures, including obtaining Level 1 HACCP certification at the Kaizuka Center and establishing a Hygiene Management Department staffed by hygiene specialists. However, if a hygiene problem such as food poisoning were to occur, the group's operating performance and financial condition could be adversely affected by lower sales resulting from damage to its corporate image, the incurrence of compensation costs, temporary business closures or the revocation of business permits.」
The group continues to describe its recognition of food poisoning as its greatest risk factor and measures involving HACCP certification and the Sanitation Management Department. - FY2017RestatedAnnual report
「Our group recognizes food poisoning as its greatest risk factor and has taken various measures, including obtaining Level 1 HACCP certification at the Kaizuka Center and establishing a Hygiene Management Department staffed by hygiene specialists. However, if a hygiene problem such as food poisoning were to occur, the group's operating performance and financial condition could be adversely affected by lower sales resulting from damage to its corporate image, the incurrence of compensation costs, temporary business closures or the revocation of business permits.」
The group continues to identify food poisoning as its greatest risk factor and additionally describes measures such as HACCP certification. - FY2016First statedAnnual report
「The group recognizes food poisoning as its greatest risk factor and has taken various measures, including establishing a Sanitation Management Department staffed with sanitation management specialists. However, if food poisoning or another sanitation issue were to occur, the group's business performance and financial condition could be adversely affected by a decline in sales resulting from damage to its corporate image, liability costs, suspension of operations for a certain period, revocation of operating permits and other consequences.」
The group identifies food poisoning as its greatest risk factor and states that an occurrence could affect its reputation, sales, liability costs and ability to continue operations. It also describes the establishment of a Sanitation Management Department.