The cuisine at Manchinro is based on "Ishoku dogen" - the concept that healthy food makes a healthy body. Food is the source of health and we are thoroughly engaged in food quality management and hygiene control.
All integration and management of food procurement is computerized.
Vendors are prohibited from entering our kitchen.
Food ingredients are placed into storage boxes and the delivery process is complete.
■Procurement
Our procurement manager is in charge of food ingredients purchases, uniform vendor management and all information pertaining to importing and overseas business partners.
We procure only the highest quality ingredients.
■Inspection
Our inspection manager carries out pre-inspection of all delivered ingredients. By double checking the quality upon receipt of delivery, we are better able to ensure quality of our ingredients.
Uniforms are always kept clean.
Employees routinely check each other's uniforms.
They wash their hands, nails, fingers and arms carefully with medicated soap.
Lumitester is used for testing cleanliness.
Our kitchen is clean
and hygienic.
■Uniform
Our employees' uniforms are regularly replaced to maintain cleanliness. Our motto is not “to replace it when it gets dirty " but rather, “to replace it before it gets dirty".
Moreover, strict hygiene control is implemented through alcohol sterilization of uniforms, air showering before entering the kitchen, and etc.
■Health Management
Both our cooking and service staff conduct thorough hygiene management.
Hand washing with medicated sterilization soap is enforced within the kitchen in order to prevent infections. In addition, fecal examinations for cooking staff are regularly conducted once every two months.
Cooking equipment is always cleaned and polished at the end of each workday so that they may be safely used for the next day.
Comfortably spaced facilities.
All equipments are maintained thoroughly.
■Cleaning and Sterilization
By keeping our cooking equipment clean, we prevent outbreaks of food poisoning etc. Aside from daily cleaning, we also conduct sterilization and pest control regularly.
Moreover, our tablewares and cooking equipment are sterilized with food additive alcohol cleanser.
■Maintenance
By carrying out regular maintenance of various facilities such as refrigerators and removing soap scum from cleaning facilities etc., we are able to use our facilities at maximum efficiency and also prevent contamination caused by uncleanliness.
