It is the natural and greatest courtesy to our customers.
It is to deliver "safe and secure" food.
The warmth of handmade products carefully made one by one.
It is a sign of our "sincerity" that we never forget to thank each and every one of our customers.
OGINOYA will contribute to the creation of wonderful memories for our customers and the further development of the community with the unchanging values of gratitude, harmony, and sincerity.
We hope that our "sincerity" will reach as many people as possible.
Due to incidents of food mislabeling and contamination by foreign substances, customers are taking a more rigorous look at food safety in today's society.
OGINOYA was one of the first companies to become highly aware of this issue decades ago, and has built a thorough hygiene management system based on the concept of "cleanliness," which is the continuation of a beautiful and hygienic environment.
OGINOYA has been introducing sodium hypochlorite, a disinfectant solution that is now common, and ethanol disinfection for about 50 years.
In 2010, the company received Gunma Prefecture Voluntary Hygiene Management Certification for food products, recognizing that its hygiene management based on the HACCP concept is above a certain level.
We have never forgotten that "safety and security" are the key to "deliciousness.
Sterilized with ethanol
After careful hand washing, use ethanol to disinfect even the tips of the fingers.
Careful hand washing
To ensure constant hygiene, hand washing and disinfection is always performed every 30 minutes.
jet air
Jet air is applied to the entire body to remove dust and debris from clothing.
Check heating conditions
Ensure that cooked ingredients and rice are adequately heated and temperature controlled.
Check disinfectant solution
Change the disinfectant solution approximately every two hours. Check the concentration and replace immediately if there is a smear.
germicidal lamp
Sterilizing lamps that generate ozone are installed throughout the plant. This eliminates odors.
Cleaning of recycling kettles
Kettles that are used once and recycled are double steam cleaned to make them safer.
Steam cleaning of lids
Before use, kettles and lids are sterilized by steam cleaning at 85°C.
Production line cleaning
At least six times a day. The production line is stopped and carefully cleaned.
sterilizing lamp
UV sterilization lights are installed throughout the plant. This reduces the number of bacteria that fall out.
Received the Minister of Health and Welfare Award for its leading hygiene management standards in Japan.
In addition, we received the Chairman's Award as an excellent food hygiene facility from the Japan Food Association.
OGINOYA's commitment to "safety and security" proved to be at a level that is representative of Japan.
Then again in 2009, the central kitchen received the Minister of Health, Labor and Welfare Award.
| 1957 Yokokawa manufacturing plant | Received the Minister of Health and Welfare Award |
| 1994 Suwa branch | Received the Nagano Governor's Award for Excellent Sanitation Facility |
| 1999 Suwa Manufacturing Plant | Received the Minister of Health, Labor and Welfare Award |
| 2009 Yokokawa manufacturing plant | Received the Minister of Health, Labor and Welfare Award |
| 2010 Yokokawa Manufacturing Plant | Gunma Prefecture Food Voluntary Hygiene Control Certification acquired. |
| 2010 Suwa Manufacturing Plant | Received the Minister of Health, Labor and Welfare Award |
| 2014 Nagano Branch | Certified as a 5-star restaurant for food safety and security by the Japan Food Sanitation Association |
| 2018 Suwa Branch | Nagano Food Sanitation Association Suwa Branch certified as a 5-star restaurant for food safety and security |
A hygiene management department is also set up at each drive-in. Safety and security" are also provided at the point of sale.
In addition, the 1st and 15th of each month are designated as "Cleanliness Days. Twice a month, we contribute to the community by thoroughly cleaning the store and also by cleaning the area around the drive-in.
The manufacturing plant is adjacent to the Yokogawa and Suwa branches, and is always making "Touge no kamaeshi" and other warm boxed lunches with the utmost care.
We always have freshly prepared warm "Touge no kamameshi" available.
Central kitchen (adjacent to Yokokawa store)
| list of articles | productive capacity |
| Touge no kamameshi | 1 hour: approx. 3,600 pieces (max.) 1 day: approx. 37,000 pieces (max.) |
| box lunch (containing rice and 10-15 small portions of fish, meat, and vegetables) | 1 hour: approx. 1,000 pieces (max.) 1 day: approx. 7,000 pieces (max.) |
Suwa Manufacturing Plant (adjacent to Suwa Store)
| list of articles | productive capacity |
| Touge no kamameshi | 1 hour: approx. 1,600 pieces (max.) 1 day: approx. 15,000 pieces (max.) |
| box lunch (containing rice and 10-15 small portions of fish, meat, and vegetables) | 1 hour: approx. 800 pieces (max.) 1 day: approx. 7,000 pieces (max.) |
The central kitchen received Gunma Prefecture Voluntary Food Sanitation Management Certification in 2010.
We hereby announce our most important control items and food safety policy, and we will continue to be proactive in our hygiene management.
[The most important control items to improve sanitation management.
- We check the expiration dates of the ingredients used.
- The container is disinfected before use.
- Heating temperatures are measured and recorded for each product.
- We produce Touge no kamameshi in a clean kitchen.
Food Safety Policy
- We will ensure compliance (legal observance).
- We produce products that our customers can enjoy with confidence.
- Clenliness is the basis of our work.
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