To Protect the Nishitetsu Group’s Food Safety
In order to address food safety for our customers, we have established the Food Subcommittee, a safety management organization for all Group companies that handle food products, including supermarkets, hotels, restaurants, and food plants.
In line with the Nishitetsu Group Food Safety Policy (compliance with food-related laws and regulations, promotion of communication on food safety, and establishment of a system to ensure food safety), we formulate annual plans, check implementation status, and provide guidance for improvement through kitchen hygiene inspections.
Facilitating Internal and External Communication
In addition to external hygiene inspections, Nishitetsu Hotels Co., Ltd. conducts regular voluntary hygiene inspections with each business hotel every month to strengthen hygiene management. In 2021, we introduced HACCP Based Food Hygiene System,
which has been institutionalized, throughout the company.
We continue to implement “visible” hygiene management by promoting the use of IoT, such as automatic temperature recording in refrigerators and freezers, for the purpose of optimizing hygiene management and saving labor.
Hand washing, which is the basis of hygiene management, is performed according to a manual with hygienic procedures in order to eliminate harmful bacteria. In addition, we frequently wash our hands to prevent cross-contamination of food and cooking utensils.
To prevent contamination via foodstuffs, we have color-coded knives, cutting boards, dusters (dishcloths), etc. and use them according to their intended purpose. Furthermore, knives and cutting boards are thoroughly disinfected with alcohol after cleaning.
We strive to provide safe food by thoroughly checking the expiry dates of the food ingredients used, as well as setting and managing our own expiry dates for opened packages.
Experts inspect kitchens and food plants to check sanitary conditions and provide guidance for improvement.
