Use of raw materials

Lawson's original products use carefully selected raw materials and are delivered to customers through rigorous safety and security check systems.
We use safe and secure raw materials that are carefully selected by specialists for the selection process, supplied from factories that have passed stringent screening based on Lawson’s quality control standards. In addition, factory hygiene management and allergen management systems are regularly checked through guidance and audits.

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

At factories that manufacture original products such as rice products and desserts, we practice hygiene management based on the HACCP concept in order 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, if needed staff from the quality control department is present 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 at several levels, including using metal detectors to check for foreign substances, and to ensure that they are presented in accordance with specifications.

Temperature checks at stores

In our stores, we practice hygiene management incorporating the HACCP concept, and we check the temperature of our store showcases four times a day to maintain the freshness and quality of our products. 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 allowable date of sale.
Furthermore, as part of our efforts to reduce the amount of food loss, which is considered to be a social issue, 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.