ONE DINING

Efforts to ensure
safety and security

Our meat is delivered to customers only after passing strict quality checks.

Our meat undergoes a variety of inspections between shipping from producers and arriving in stores. As examples, hygiene and pesticide residue inspections are performed at the location of production as well as by the processing manufacturer. Naturally, once meat arrives at any of our stores or restaurant, it is rechecked personally by our meat professionals.

Every detail of food preparation is subject to discerning scrutiny.

Maintaining the highest standards of hygiene and quality control in our restaurants and facilities is our top priority.
In addition to rigorous in-house management, we have external organizations inspect our food and heating facilities biannually, and carry out bacterial and specimen tests on employees’ hands.
Furthermore, once every three months, a specialized in-house department checks the cleanliness and food management conditions in all of our restaurants and facilities.
Each and every one of us accepts the profound responsibility of safeguarding our customers’ well-being and approaches every task with unwavering diligence and care.

We take no further steps until checking for allergies.

While yakiniku, shabu-shabu, and grilled chicken may seem simple, their preparation involves a diverse array of ingredients, especially when considering all of the side dishes and seasonings that complement these dishes.
Therefore, we make sure to check with all customers about food allergies.
We also provide allergy information to customers who request it.
In addition, we have developed and adopted a system that ensures food safety by preventing us from accepting orders until we have checked for allergies.

On-site efforts

  • Posting of cleaning specialists

    In addition to our hosts and servicing staff, we also post professional Safety-First cleaning specialists who meticulously clean and sanitize dining tables to maintain the highest standards of hygiene even during peak times.
    Cleaning staff also disinfect non-dining surfaces using alcohol at least once an hour in areas that are likely to be touched by a large number of people.
    In these and many other ways, we work to ensure the safety of our customers.

  • On-site and staff efforts

    ・Air is replaced every three minutes.
    ・Employees with a body temperature of 37.5°C or higher are not permitted to work.
    ・All staff regularly wash their hands and disinfect with alcohol.
    ・All cooking staff wear sanitary gloves when preparing food.
    ・Each table is provided with a sterilizing sheet.
    *Request to customers:
    ・Please refrain from loud conversations in the restaurant.

  • Promotion of certification under the Osaka Food Safety and Security Certification System

    This certification system recognizes restaurants and retailers that proactively comply with general hygiene management initiatives and incorporate internationally-recognized HACCP standards, and we at One Dining Incorporated are working to acquire certification for each of our restaurants and business locations.
    Moving forward, we will remain committed to further enhancing our efforts to ensure the highest standards of food safety and security.
    *The Osaka Food Safety and Security Certification System is a certification standard that incorporates HACCP-based hygiene management.