Use of raw materials

Lawson's original products are subject to a rigorous system of checks to ensure safety and security, starting with the careful selection of raw materials and ending with the delivery of the product to the customer.
Professionals are assigned to carefully select and use raw materials in order to supply safe and secure products. In addition, only those raw materials that have passed a rigorous screening process based on Lawson's quality control standards are used.

From product design to commercialization

For original products, Lawson conducts its own inspections of the ingredients and finished products, and only those products whose safety has been ensured can be released onto the market. Once the product specifications are finalized, we conduct a document review as well as a trial production on the actual production line to confirm the safety of the product.

Product manufacturing process

We have established a HACCP system at our factories manufacturing rice dishes to prevent incidents such as food poisoning and contamination by foreign substances. All important control items in the production process, such as cooking time and product temperature control, are recorded, and if a problem should occur, we have a system in place to immediately investigate the cause and take action. Whenever a new factory is put into operation or new equipment is introduced, staff from the quality control department attend the factory to check for any hygiene control problems.
In the daily manufacturing of products, our factories are always kept clean, and employees are required to take air showers, wash their hands, and disinfect their hands before entering the factory to prevent the introduction of foreign substances. In addition, the products themselves are inspected by metal detectors and other means to check for the presence of foreign substances and to ensure that they are presented in accordance with regulations.

Temperature checks at stores

To maintain the freshness and quality of our products, we check the temperature of our store showcases four times a day. In addition, in order to ensure thorough hygiene control, the food hygiene manager at each store conducts self-inspections, and the SV (Supervisor: Store Management Instructor) at headquarters conducts monthly hygiene surveys and provides guidance. In addition, unannounced inspections by an external organization are conducted at all stores nationwide.

Setting the allowable date of receipt and allowable date of sale

In order for customers to purchase safer products with peace of mind, we set an allowable date of receipt and allowable date of sale for products, and check at our stores to ensure that no products are sold past their use-by dates.
Furthermore, as of September 1, 2017, as part of our efforts to reduce the amount of food wastage, which is considered to be a social issue, we have reviewed the allowable date of receipt and allowable date of sale for products. With regard to the allowable date of receipt, we revised 1/3 of the best-before dates (use-by dates) of some processed foods to 1/2 and 2/3. As for the allowable date of sale, we have extended the dates to reduce the number of expired products and to reduce waste.