Policies and Regulations

Our Philosophy and Policy on Food Safety

We take food safety very seriously. The OLC Group's Food Safety Philosophy proclaims safety to be our most important responsibility, and we have developed the Food Safety Action that is designed to ensure the safety and security of all food products provided and sold by the OLC Group. Every effort is made to control safety throughout the food chain*1 and we work with our suppliers to ensure they comply with all our food safety initiatives.

The OLC Group Philosophy / Policy on Food Safety

Food Safety Philosophy
— Safety First —

 

To allow us to create happiness and contentment by offering magical dreams, moving experiences, the OLC Group is dedicated to ensuring the safety and security of all food products.

 

Food Safety Action

  1. Every effort shall be made to maintain the safety and security of all food products provided and sold by the OLC Group.
  2. We shall comply with all statutory safety regulations as well as the rules, regulations, standards and manuals indicated in our own safety guidelines.
  3. Our approach to food safety management shall incorporate the HACCP*2 process, and we shall use the PDCA (Plan-Do-Check-Action) cycle to coordinate the audits, inspections and educational activities.
  4. We shall work to establish smooth communication within the OLC Group and with suppliers, customers (Guests) and government agencies, etc., as well as share information on problems and initiatives involving food safety within the food chain.
  5. All Cast Members that handle foods or drinks shall receive education and training to ensure that they understand and can implement our food safety policies.

*1

The series of processes leading to the provision of food, including production, handling / processing, distribution and sales, etc.

*2 HACCP is a method that utilizes operation manuals to constantly manage parts of the production (food preparation) process that are important for ensuring sanitation.

Management Structures

Food Safety Initiatives in Our Theme Parks

Tokyo Disney Resort's

The restaurant facilities at Tokyo Disneyland and Tokyo DisneySea follow the HACCP system—a system that was institutionalized through a partial amendment to Japan’s Food Sanitation Act—and promotes food safety by focusing on the prevention of safety problems. With regard to some of our hotel facilities, including the central kitchens, we requested the local health center to issue the HACCP confirmation checklist as part of our efforts to maintain and enhance food hygiene management.

Testing the core temperature <br/>prior to serving
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Testing the core temperature
prior to serving

All our food products are inspected for voluntary standards that have been developed on the basis of Japan’s Food Sanitation Act and other applicable laws and regulations. We monitor hygiene levels in our facilities and the health of our employees on a regular basis.

We also demand that food suppliers to Tokyo Disneyland and Tokyo DisneySea comply with our voluntary standards. Furthermore, we conduct regular evaluations of restaurant facilities, original food products carried at these facilities, as well as the food processing plants we contract to produce the ingredients we use.

Company farms

We run our own farms in Sodegaura in Chiba Prefecture, Hokuto in Yamanashi Prefecture, and Teshikaga in Hokkaido to produce and supply year round tomatoes, bell peppers and strawberries.
We will keep working to ensure a steady supply of fruits and vegetables by producing them in-house and further enhancing our quality control systems.

Actions and Performances

Food Safety Training

Tokyo Disney Resort's

Rigorously complying <br/>with handwashing practices
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Rigorously complying
with handwashing practices

To assure the safety and security of all food items offered at restaurant facilities throughout Tokyo Disneyland and Tokyo DisneySea, we hold classes on food safety.
Employees engaged in food service undergo basic or advanced courses on food hygiene to learn how to handle foods. Employees dealing with gifts and souvenirs receive training on food hygiene management, which is required in the course of their work, from delivery to sales. More than 1,300 employees annually complete food safety education programs, which are held about 70 times a year.
Additionally, our employees rigorously comply with handwashing, which is a basic requirement for providing Guests with safe and reliable foods.

Considerations for Guests with Allergies

Tokyo Disney Resort's

To enable Guests with food allergies to enjoy the experience of dining with us, as of April 2019, 12 restaurants at Tokyo Disneyland and 10 restaurants at Tokyo DisneySea offer special dietary menus that do not include the five major allergens (wheat, buckwheat, eggs, milk and peanuts).


Also, to allow Guests to check the menus before coming to the Theme Parks, we opened in April 2014,  an “Allergen information search” page (in Japanese only) on the official Tokyo Disney Resort website.

A menu offering information on allergens

“Allergen information search” page

Country of origin of food ingredients

Tokyo Disney Resort's

With regard to ingredients of dishes served at Tokyo Disneyland and Tokyo DisneySea restaurants, the countries of origin are disclosed (in Japanese only) in accordance with the country-of-origin labeling guidelines for the food service industry compiled by the Ministry of Agriculture, Forestry and Fisheries. This is an example of our efforts to ensure that Guests can enjoy dining with peace of mind.