Business Continuity Risk from Food Hygiene Incidents and Food Poisoning
First written in FY2016. 4 of 9 entries say "Restated". Latest entry: FY2026.
Choushimaru moved to the "Worse" side of this theme in 2026, 6 years after the typical company in this theme (2020).
63 other companies' latest entry also says "Restated".
- FY2026RestatedAnnual report
「We regard hygiene management as an important area of management control. The Hygiene Management Office regularly conducts hygiene assessments and training at each store, as well as collecting samples of food ingredients and cooking utensils and conducting stool tests for employees in cooperation with external specialists.」
We continue to address food hygiene through the Hygiene Management Office, store assessments and training, sample collection and stool testing, and management in accordance with HACCP. - FY2025RestatedAnnual report
「We regard hygiene management as an important area of management control. The Hygiene Management Office regularly conducts hygiene assessments and training at each store, as well as collecting samples of food ingredients and cooking utensils and conducting stool tests for employees in cooperation with external specialists.」
We continue to maintain a hygiene management system involving the Hygiene Management Office, store assessments and training, sample collection and stool testing. - FY2020MitigatedAnnual report
「Although the revision of the Food Sanitation Act made the introduction of HACCP-based hygiene management mandatory from June 2020, we are using this as an opportunity to build an even more robust hygiene management system.」
In addition to hygiene management personnel, store assessments and training, sample collection and stool testing, the company is building a more robust management system following the introduction of HACCP. Food poisoning risk itself continues to be identified as a significant risk. - FY2019ReframedAnnual report
「In addition, if a food poisoning incident or similar event occurs at another company in the same industry, it could cause consumers to become concerned about the sushi industry as a whole and may affect our business performance.」
In addition to food poisoning incidents at the company, anxiety about the sushi industry as a whole caused by incidents at other companies in the same industry is also identified as a risk. - FY2018RestatedAnnual report
「We regard hygiene management as the most important area of management control. We have assigned hygiene management personnel to the Environmental Maintenance Department, which regularly conducts hygiene assessments and training at each store, as well as collecting samples of food ingredients and cooking utensils and conducting stool tests for employees in cooperation with external specialists.」
We continue to maintain a system covering hygiene assessments, training, sample collection and stool testing, with hygiene management treated as the top priority. - FY2017RestatedAnnual report
「We regard hygiene management as the most important area of management control. We have assigned hygiene management personnel to the Environmental Maintenance Department, which regularly conducts hygiene assessments and training at each store, as well as collecting samples of food ingredients and cooking utensils and conducting stool tests for employees in cooperation with external specialists.」
We continue to maintain a system covering hygiene assessments, training, sample collection and stool testing, with hygiene management treated as the top priority. - FY2016First statedAnnual report
「The Company intends to further strengthen hygiene controls. However, as a food-service business handling fresh ingredients, if an incident such as food poisoning occurs, it could have a serious impact on the Company's continued existence.」
The Company identifies hygiene control as its highest-priority management issue and describes measures including hygiene assessments, training, sample collection and stool testing.