Totomichi's declaration of "safety and security"

Totomichi's declaration of "safety and security"
Totoyamichi（魚屋路）"safety and security" declaration of fresh-hand grip-around sushi Totoyamichi Totoyamichi（魚屋路）"safety and security" declaration of fresh-hand grip-around sushi Totoyamichi
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 the provision of safe and delicious sushi We comply with strict temperature control in each process from purchasing to distribution and provision to customers. Products that are taken Take Out (take out out) or delivery take out use of ice packs to prevent the temperature from rising and keep the freshness of the products fresh and squeezed. Handling of Ingredients We do not compromise on the provision of safe and delicious sushi We comply with strict temperature control in each process from purchasing to distribution and provision to customers. Products that are taken Take Out (take out out) or delivery take out use of ice packs to prevent the temperature from rising and keep the freshness of the products fresh and squeezed.