Food Safety Risk
First written in FY2016. 5 of 11 entries say "Mitigated", first in FY2017-Q2. Latest entry: FY2026.
The whole theme swung hardest in 2025: 3 of 20 companies on the "Worse" side.
9 other companies' latest entry also says "Mitigated".
- FY2026MitigatedAnnual report
「We seek to ensure food safety through compliance with food-related laws and regulations, establishing a food safety system under ISO 22000 in our confectionery business, developing hygiene systems at restaurant locations in accordance with the food service HACCP framework, and enforcing our own standards. We have prepared manuals in foreign languages and provide thorough training for employees from other countries. We also thoroughly confirm allergies when taking reservations and orders and share the information with the relevant personnel, while the Food Hygiene Management Office thoroughly checks food labels for our own products and purchased products sold by us.」
In addition to ISO 22000, the food service HACCP framework and our own standards, specifies foreign-language manuals, training for employees from other countries, sharing of allergy information, and food label checks as countermeasures. - FY2024MitigatedAnnual report
「We seek to ensure food safety through compliance with laws and regulations, establishing a food safety system under ISO 22000 in our confectionery business, developing hygiene systems at restaurant locations in accordance with the food service HACCP framework, and enforcing our own standards.」
In addition to ISO 22000, explicitly identifies the development of restaurant hygiene systems in accordance with the food service HACCP framework. - FY2023MitigatedAnnual report
「• A designated staff member visits each business location every month and provides guidance in accordance with the hygiene management manual. • For products manufactured in-house and purchased products, an internal specialized department visits the relevant locations and manages coordination with suppliers. • Food hygiene management reports are submitted to external organizations every month to maintain and improve management standards.」
As responses to food hygiene risks, explicitly identifies monthly visits by designated personnel, coordinated management by the internal specialized department and suppliers, and monthly reporting to external organizations. - FY2022MitigatedAnnual report
「• Established an internal system under which a specialized department oversees food labels for retail products and store-counter souvenirs in response to consultations and applications from the relevant personnel. • Thoroughly confirms the presence of food allergies when taking reservations and orders at restaurants.」
Explicitly identifies centralized oversight of food labels by a specialized department and allergy checks when taking reservations and orders as countermeasures, thereby specifying the management system for food safety risks. - FY2020ReframedAnnual report
「• Consumer harm caused by anaphylactic shock. • Liability for compensating consumers. • Loss of opportunities resulting from business suspensions. • Loss of credibility and other consequences.」
Organizes the existing food safety risks into specific risk items, including violations of the Food Labeling Act, allergy-related issues and foreign matter contamination, and describes countermeasures including centralized oversight of food labeling by a specialized department, allergy checks when taking reservations and orders, and measures such as ISO 22000. - FY2019RestatedAnnual report
「In response to issues threatening food safety, including the increasingly frequent falsification of production locations, food poisoning, and food contamination by radioactive substances, we make every effort on a daily basis to further strengthen our food inspection systems and clarify production histories.」
Continues to strengthen food inspection systems and clarify production histories. - FY2018RestatedAnnual report
「In response to issues threatening food safety, including the increasingly frequent falsification of production locations, food poisoning, and food contamination by radioactive substances, we make every effort on a daily basis to further strengthen our food inspection systems and clarify production histories.」
Continues to describe efforts to strengthen food inspection systems and clarify production histories, as well as the potential impact of difficulty securing ingredients and customers refraining from dining out. - FY2017RestatedAnnual report
「In response to issues threatening food safety, including the increasingly frequent falsification of production locations, food poisoning, and food contamination by radioactive substances, we make every effort on a daily basis to further strengthen our food inspection systems and clarify production histories. However, if it becomes difficult to secure safe and reliable ingredients for use by our Company, or if customers refrain from dining out due to the above issues or other causes, our business performance and financial condition could be affected.」
Reiterates that, while advancing food inspection systems and clarifying production histories, difficulty securing ingredients and the impact of customers refraining from dining out are risks. - FY2017-Q3RestatedAnnual report
「Meanwhile, in September of the same year, Atelier Ukai Hachioji Workshop, which manufactures confectionery gift products including the Foule Sec tin, a flagship confectionery product, obtained ISO 22000 certification, the international standard for food safety management systems, under the policy of “safe and reliable food production and customer satisfaction.” This strengthened our ability to provide safe and reliable products that would be even more highly valued by many customers.」
Reiterates the acquisition of ISO 22000 certification at Atelier Ukai Hachioji Workshop and the strengthening of the system for providing safe and reliable products. - FY2017-Q2MitigatedAnnual report
「Meanwhile, in September of the same year, Atelier Ukai Hachioji Workshop, which manufactures confectionery gift products including the Foule Sec tin, a flagship confectionery product, obtained ISO 22000 certification, the international standard for food safety management systems, under the policy of “safe and reliable food production and customer satisfaction.” This strengthened our ability to provide safe and reliable products that would be even more highly valued by many customers.」
Obtained ISO 22000 certification at the confectionery workshop in September 2016, strengthening responses to food safety risks and the system for providing safe and reliable products. - FY2016First statedAnnual report
「In response to issues threatening food safety, including the increasingly frequent falsification of production locations, food poisoning, and food contamination by radioactive substances, we make every effort on a daily basis to further strengthen our food inspection systems and clarify production histories. However, if it becomes difficult to secure safe and reliable ingredients for use by our Company, or if customers refrain from dining out due to the above issues or other causes, our business performance and financial condition could be affected.」
While advancing food inspections and clarifying production histories, identifies difficulty securing ingredients and the impact of customers refraining from dining out as risks.