Impact of Food Hygiene and Labeling Issues on Trust and Business Performance
First written in FY2016. 5 of 9 entries say "Mitigated", first in FY2017. Latest entry: FY2025.
The whole theme swung hardest in 2025: 3 of 18 companies on the "Worse" side.
41 other companies' latest entry also says "Restated".
- FY2025RestatedAnnual report
「The Group has obtained ISO22000:2018 certification at the Izumigaoka 8-ban Ramen restaurant, a company-operated restaurant, as a model location for further improving food safety based on HACCP at its franchise and company-operated restaurants.」
Continues to address food safety risks through ISO22000:2018 and HACCP at the head-office plant and Izumigaoka restaurant, as well as advance checks of ingredients. - FY2023MitigatedAnnual report
「The Group has obtained ISO22000:2018 certification at the Izumigaoka 8-ban Ramen restaurant, a company-operated restaurant, as a model location for further improving food safety based on HACCP at its franchise and company-operated restaurants.」
Obtained ISO22000:2018 certification at the Izumigaoka restaurant as a model location for further improving HACCP-based food safety. - FY2022WorsenedAnnual report
「However, the Group's operating results could be affected if a hygiene issue specific to the Group occurs, or if reputational damage spreads as a result of hygiene management issues at competitors, distrust arises regarding food manufacturing processes due to the use of unauthorized additives by raw-material manufacturers or the inclusion of allergenic substances, or various food hygiene or food safety issues arise, including BSE (mad cow disease), foot-and-mouth disease, highly pathogenic avian influenza, classical swine fever (hog cholera) or pesticide residues in imported vegetables.」
Expands the range of risk factors beyond conventional food hygiene risks to include classical swine fever, unauthorized additives, allergen contamination and reputational damage spreading from competitors. - FY2021RestatedAnnual report
「To provide safe food, the Group conducts voluntary food hygiene inspections and has introduced ISO22000:2018, the international standard for food safety management systems, at its head-office plant, implementing food safety measures based on the standard. It also has its Safety and Hygiene Department conduct advance checks on all ingredients handled by the Group, and works to provide safe food.」
Continues to address food safety risks through food hygiene inspections, ISO22000:2018 and advance checks of all ingredients by the Safety and Hygiene Department. - FY2020MitigatedAnnual report
「To provide safe food, the Group conducts voluntary food hygiene inspections and has introduced ISO22000:2018, the international standard for food safety management systems, at its head-office plant, implementing food safety measures based on the standard. It also has its Safety and Hygiene Department conduct advance checks on all ingredients handled by the Group, and works to provide safe food.」
Describes food hygiene inspections, advance checks of all ingredients and food safety measures based on ISO22000:2018. - FY2019MitigatedAnnual report
「Under the Food Sanitation Act, the Group obtains business permits from the relevant public health centers and assigns a food hygiene supervisor to its plant, central kitchen and all restaurants, including franchise locations.」
Describes obtaining business permits and assigning food hygiene supervisors to the plant, central kitchen and all restaurants as measures addressing food hygiene risks. - FY2018MitigatedAnnual report
「Based on information on specifications, food allergies, nutritional components and other raw-material attributes, the Group conducts rigorous checks of product contents in compliance with laws and regulations concerning food labeling, and works to ensure proper labeling while obtaining confirmation from third-party organizations.」
Specifies compliance with laws and regulations, internal checks and confirmation by third-party organizations regarding food labeling, detailing its response to labeling issues. - FY2017MitigatedAnnual report
「To provide safe food, the Group conducts voluntary food hygiene inspections and implements hygiene and safety measures at its head-office plant based on the HACCP (Hazard Analysis and Critical Control Point) approach. It also has its Safety and Hygiene Department conduct advance checks on all ingredients handled by the Group, and works to provide safe food.」
Specifies food hygiene inspections, HACCP-based hygiene and safety measures, and advance checks of all ingredients by the Safety and Hygiene Department, detailing its response to food hygiene and labeling risks. - FY2016First statedAnnual report
「However, if a hygiene issue specific to the Group occurs, the Group's operating results could be affected. The Group's operating results could also be affected if various food hygiene issues arise, including BSE (mad cow disease), foot-and-mouth disease or pesticide residues in imported vegetables.」
Identifies hygiene issues specific to the Group and external food hygiene issues as risks to operating results.