Code of Conduct I

We will provide safe food and services.

We offer our customers safe, high-quality food and services. For this purpose, we comply with the Food Sanitation Act, the JAS Act, and other relevant laws and regulations and maintain internal systems that include ISO certification to ensure the safety and quality of the food and services we provide.


In developing new products, we will put safety first and scientifically verify the safety of the food we develop under all conceivable conditions.

Code of Conduct

Production Management

1We will strive to procure raw materials and supplies that can be verified as safe. (Raw Material Procurement)

We purchase high-quality raw materials and supplies and check for hazardous or toxic substances as well as potential health hazards like foreign matter and contaminants during inspection.
In procurement, we choose reliable suppliers able to provide a stable supply.

2We will implement the 5S system of cleanliness. (Basic Activities)

Manufacturing workers actively promote the most basic activities in quality control and labor safety, the 5S's-Sort, Set in order, Shine, Standardize, and Sustain-and follow established rules in work.

3Rules and work procedures for plants have been established and manufacturing workers will abide by these. (Manufacturing and Work Rules)

Maintaining quality requires standardization of work procedures, deviation from which can lead to changes in quality and accidents. Unseen incidents are also prevented through the standardization of the use and management of tools and equipment.

4Manufacturing equipment will be maintained and managed properly. (Manufacturing and Equipment)

Equipment used in production is cleaned, used, and stored in a sanitary manner according to specified methods and procedures, and specified equipment is used in production. Parts and tools are also managed properly.

5Thermometers and metal detectors will be calibrated and used accurately. (Manufacturing and Calibration of Measuring Devices)

Measuring devices are calibrated accurately at prescribed intervals and used in a correct and appropriate manner. In addition, managers always check and maintain records of calibration, labeling, and more and preserve these records for a specified period.

6We will implement pest/rodent control at facilities and focus on cleaning and sanitation inside and outside of manufacturing facilities as well. (Manufacturing and Environment)

Gaps, nets, and covers within manufacturing facilities are inspected and managed to inhibit the growth of pathogens and to prevent infiltration by pests and small animals that could contaminate sanitation. Proper cleaning of the facilities is conducted as well.

7For post-manufacture quality control, we will share information on proper management techniques with our distribution partners. (Distribution)

We work with clients to inspect not only packaging and shipping methods but temperature control methods from the backyard to storefronts, using care labels and management techniques to improve as needed.

On Management Techniques

8Manufacturing workers will work with an awareness of food safety. (Awareness)

We provide education, training, and workshops as needed for those involved in all processes from raw material delivery to storage, processing, packaging, and distribution. We will also ensure accurate reporting and communication of management status throughout the manufacturing process and create an environment where people can consult without reserve when in doubt.

9We will maintain a sanitation management manual. (Manual Maintenance)

We identify control points in each process, set standards and rules for each, make the distinction between normal and abnormal states clear to everyone, and ensure that appropriate actions can be taken whenever abnormalities are detected.

10We will strive to share information to ensure accuracy and efficiency within the company. (In-Company Information Sharing)

We will create manuals for processing and sharing information processing for relevant departments to ensure that necessary information automatically reaches the right department.
Customer complaints and other important information in particular will be mutually verified after results have been processed.

11We will engage in technical development to improve safety. (Technical Development)

To avoid accidents, we will ceaselessly endeavor to develop and use safe, sanitary equipment as well as inspect and improve processes, with a focus on creating foods with high safety standards.

12We will manage records to ensure correct labeling in accordance with the law. (Records)

We will record data on raw materials used, manufacturing processes, production equipment, work environments, and distribution to ensure quality control and accurate labeling, and to respond promptly and appropriately in the event of a product issue.

13To ensure a reliable quality management system, we will implement quality control methods certified by ISO, etc. (Third-Party Certification)

We will thoroughly implement foundational quality control and conduct inspections to verify correct operation of quality control systems such as ISO. We will also strive to establish more effective quality control systems through regular verifications by third-party organizations familiar with systems.