Store hygiene and operating measures to prevent the spread of COVID-19
First written in FY2021-Q1. 5 of 6 entries say "Restated". Latest entry: FY2022-Q2.
The whole theme swung hardest in 2024: 4 of 22 companies on the "Worse" side.
90 other companies' latest entry also says "Restated".
- FY2022-Q2RestatedAnnual report
「To prevent the spread of COVID-19, we have continued implementing various measures, including strengthening employee health and hygiene management, taking customers' temperatures and disinfecting their hands with alcohol when they enter, asking them to wear masks while eating, and avoiding enclosed, crowded and close-contact conditions inside stores.」
Infection-control measures have continued, including employee health and hygiene management, customer temperature checks, disinfection and mask-wearing while eating, and avoiding the three Cs inside stores. - FY2022-Q1RestatedAnnual report
「To prevent the spread of COVID-19, we have implemented various measures, including strengthening employee health and hygiene management, taking customers' temperatures when they enter and asking them to wear masks while eating, and avoiding enclosed, crowded and close-contact conditions inside stores.」
Infection-control measures have continued, including employee health and hygiene management, customer temperature checks and mask-wearing while eating, and avoiding the three Cs—closed spaces, crowded places and close-contact settings—inside stores. - FY2021RestatedAnnual report
「To prevent the spread of COVID-19, we have been actively implementing measures including strengthening employee health management, requiring frequent handwashing and disinfection, reducing seating capacity to maintain social distancing, installing acrylic partitions between seats, taking customers' temperatures and having them disinfect their hands with alcohol when entering, asking customers to wear masks while eating and frequently cleaning and ventilating store interiors.」
Measures to prevent the spread of infection, including temperature checks for employees and customers, disinfection, reduced seating capacity, acrylic partitions, mask-wearing while eating, cleaning and ventilation, have continued. - FY2021-Q3RestatedAnnual report
「Specifically, in addition to taking employees' temperatures before they come to work and requiring them to wear masks, we have been implementing measures including frequent handwashing and disinfection, reducing seating capacity to maintain social distancing, taking customers' temperatures when they enter, providing disinfectant alcohol for customers and cleaning and disinfecting store interiors while ensuring adequate ventilation to avoid enclosed spaces.」
Store hygiene and operating measures to prevent the spread of infection, including temperature checks for employees and customers, masks, handwashing and disinfection, reduced seating capacity and ventilation, have continued. - FY2021-Q2RestatedAnnual report
「To prevent the spread of COVID-19, we have been implementing measures including taking employees' temperatures before they come to work, requiring them to wear masks and wash their hands and disinfect frequently, reducing seating capacity to maintain social distancing, taking customers' temperatures when they enter, providing disinfectant alcohol for customers, frequently cleaning and disinfecting store interiors and ensuring adequate ventilation to avoid enclosed spaces.」
Store hygiene and operating measures to prevent the spread of infection, including temperature checks for employees and customers, masks, handwashing and disinfection, reduced seating capacity and ventilation, have continued. - FY2021-Q1First statedAnnual report
「To prevent the spread of COVID-19, we have been implementing measures including taking employees' temperatures, requiring them to wear masks and wash their hands frequently, reducing seating capacity to maintain social distancing, frequently disinfecting store interiors and ensuring adequate ventilation to avoid enclosed spaces.」
To prevent the spread of infection, employee health and hygiene management, reduced seating capacity, disinfection and ventilation were described separately for the first time as specific store operating measures.