Totomichi's declaration of "safety and security"

Totomichi's declaration of "safety and security"
Fresh, hand-squeezed, conveyor belt sushi Totoyamichi（魚屋路）Totoyamichi's "safety and security" declaration Fresh, hand-squeezed, conveyor belt sushi Totoyamichi（魚屋路）Totoyamichi's "safety and security" declaration
In order to deliver “delicious” and “fun” to all customers, we will declare food safety and security again. Consistent management system from purchasing to provision In order to deliver “delicious” and “fun” to all customers, we will declare food safety and security again. Consistent management system from purchasing to provision
  • Food procurement Food procurement
  • Inspection system Inspection system
  • Employee education Employee education
  • Handling of ingredients Handling of ingredients
Procurement of ingredients Purchasing ingredients in accordance with strict internal standards Based on the HACCP concept, we check the hygiene management system for each process at the supplier. Information such as the production area, processing plant, and allergens of each foodstuff can be electronically managed at the time of purchase, and the latest information can always be provided. Procurement of ingredients Purchasing ingredients in accordance with strict internal standards Based on the HACCP concept, we check the hygiene management system for each process at the supplier. Information such as the production area, processing plant, and allergens of each foodstuff can be electronically managed at the time of purchase, and the latest information can always be provided.
Inspection system 365 days a year to deliver safety to customers In-house hygiene inspection offices at eight locations nationwide perform inspections at the raw material stage and processing stage based on criteria that are more detailed than national standards. Three times a year, we conduct unannounced inspections of food management, cleaning, and thorough hygiene rules. Inspection system 365 days a year to deliver safety to customers In-house hygiene inspection offices at eight locations nationwide perform inspections at the raw material stage and processing stage based on criteria that are more detailed than national standards. Three times a year, we conduct unannounced inspections of food management, cleaning, and thorough hygiene rules.
Employee education Become a professional who delivers safety and security Every month, under the guidance of the in-house quality control department, we provide all managers with knowledge education on food hygiene. We provide in-house manuals for each ingredient, such as how to handle and handle fresh fish, and how to store them, and are provided by cooks who have learned hygienic cooking techniques. Employee education Become a professional who delivers safety and security Every month, under the guidance of the in-house quality control department, we provide all managers with knowledge education on food hygiene. We provide in-house manuals for each ingredient, such as how to handle and handle fresh fish, and how to store them, and are provided by cooks who have learned hygienic cooking techniques.
Handling of ingredients We do not compromise on providing safe and delicious sushi. We strictly adhere to temperature control at each stage from purchasing to distribution and serving to customers. Even for products delivered for Take Out or delivery, we store them in refrigerated cases specifically for takeout and use ice packs to prevent the temperature from rising, maintaining the freshness of freshly cut and prepared sushi. Handling of ingredients We do not compromise on providing safe and delicious sushi. We strictly adhere to temperature control at each stage from purchasing to distribution and serving to customers. Even for products delivered for Take Out or delivery, we store them in refrigerated cases specifically for takeout and use ice packs to prevent the temperature from rising, maintaining the freshness of freshly cut and prepared sushi.