Gulf EDIManage ingredient quality information and prevent food accidents such as food allergies

Solving food-related issues for dining out companies, ready-to-eat companies, and companies dealing with food ingredients

Menu misrepresentation, foreign matter contamination, food allergy accidents
Considering the importance of ingredient management from past food accidents

Recently, there have been many issues related to food fraud and food allergy accidents, and the general consumer's concern for food safety and security has greatly increased. Additionally, in the dining out sector, where legal regulations are lagging, the number of allergy patients is on the rise, and mistakes in allergen information can be a matter of life and death, making the accuracy of information crucial.

This is not someone else's problem! It is an issue that needs to be addressed now.

2000: Mass food poisoning by a major dairy manufacturer

2001: Occurrence of BSE (Bovine Spongiform Encephalopathy)

2005: Confirmation of avian influenza in Japan

2007: Beef fraud by a food processing wholesaler

2007: Fraud of production area and expiration date by a high-end restaurant

2007: Expiration date fraud by a confectionery manufacturer

2007: Poisoning from frozen dumplings made in China

2010: The Ministry of Agriculture, Forestry and Fisheries conducted 816 disposals based on the Japanese Agricultural Standards (JAS) law. 95% were not disclosed

2011: Mass food poisoning from Yukke by a yakiniku chain

2013: Pesticide contamination by a frozen food manufacturer

2013: Food fraud by a hotel chain

2014: Use of expired chicken by a fast food chain

2014: Insect contamination by an instant noodle manufacturing and sales company

2014: Death of an elementary school student due to food allergies in school lunches

2016: Disposal of expired beef cutlets by a food waste disposal company

2017: Fraud of Brazilian chicken

Are you facing these issues? You understand the importance of ingredient labeling. However, there are reasons why risk measures cannot be taken!

Issues unique to dining out and ready-to-eat companies

  • Due to the large variety and frequent changes in ingredients, it is difficult to respond to allergen labeling.
  • Preventing contamination (foreign matter inclusion) is difficult.
  • If allergen labeling becomes mandatory, inaccurate labeling may lead to accidental ingestion.
  • There is a high turnover and transfer of employees.
  • There are labor and cost burdens in creating, requesting, and following up on product specifications.
  • The rules for handling information in product specifications are not established. (Content of information, timing of information provision, methods of information collection)

Examples Various issues are occurring in the sales field

Self-responsibility case

The individual understood that they had allergies to chicken eggs and fish eggs, but ate karasumi (salted mullet roe) at a sushi restaurant, resulting in throat itching, which gradually led to bronchial constriction and difficulty breathing. They survived thanks to a bronchodilator they usually carry.

Inaccurate response from staff

When my son ate at a restaurant, he developed hives, high fever, and vomiting. I informed them that my son is allergic to eggs, wheat, and milk. The doctor also said that the restaurant's food was the cause, and my son had not eaten anything else. I complained to the restaurant, but they responded that they did not use eggs, wheat, or milk at all.

Incorrect information transmission due to labeling errors

At a yakiniku restaurant, despite a claim of no egg use, my son experienced abdominal pain, vomiting, and difficulty breathing after eating ice cream. This led to an emergency visit to the hospital. The restaurant's response lacked sincerity.

Symptoms caused by information different from the listed allergens (contamination)

Due to a peanut allergy, I always ask about the presence of peanuts before meals, but a small amount was mixed into the azuki frappe that was said to contain none, resulting in hives. Although the cooking containers are washed each time, they also handle peanut products, so a small amount may have been present. I was told there was no responsibility because it was a small amount. I hope for cautionary labeling.

Source: National Consumer Affairs Center "Accidents related to food provided at dining out"

If an accident occurs due to a cause on the store's side, there may be liability for treatment costs and compensation based on the law.

Efforts of dining out companies regarding food allergies

Providing allergen-free menus

Providing "allergen-free menus" for children

Establishment of customer consultation desk

Responding to inquiries about 27 allergenic substances and ingredient information via phone and web, allowing customers to grasp necessary information in advance

Contamination prevention measures

Using dedicated cooking utensils and dishes for low-allergen menus, and responding when low-allergen menus are provided or specifically requested

Information provision via website and smartphone app

Publishing nutritional and allergen information contained in menus on the website

Publication on in-store menus and storefront POP

Publishing allergen and nutritional information on in-store menus and storefront POP

Employee education

Educating on the basics of food allergies, the mindset of staff and cooks, and practical response methods in emergencies

When an accident occurs, social responsibility is questioned. Allergen labeling, including traceability, is likely to become mandatory in the future, so it is important to start voluntary efforts now.

Gulf EDI is such a solutionFeatures of Gulf EDI

The Gulf EDI product specification database service is a database service that supports food safety and security based on the Food Labeling Act, allowing management of ingredient nutritional components, allergens, and expiration dates.

It enables appropriate management for cooking, processing, and information disclosure.

  • Obtaining product specifications from manufacturers
  • Identification information for raw materials used
  • Collecting, accumulating, and utilizing information related to allergy information within the company and business premises, thereby raising the level of information provision.

Features of Gulf EDI What the service can do

Since it is centrally managed in a database, information is shared quickly with each department.

You can search for ingredients from the menu and reverse search the menu from the ingredients.

You can identify the stores using the relevant menu.

You can perform cost calculations simultaneously when creating recipes.

You can grasp allergen and nutritional components in real-time when creating menus.

You can manage cooking procedure manuals and utilize them for customer service.

You can share allergen information with stores.

You can disclose accurate information on the website.

By introducing Gulf EDI, the following can be realizedSolutions

  • Accurate information disclosure will eliminate risks that threaten customers' lives.
  • Centralized management of information will streamline operations and improve productivity.

In-store

  • You can easily search when inquiries or problems arise
  • Since the latest product specification information is always shared with the headquarters, accurate answers can be provided

Product purchasing staff

  • Reduction of labor for requesting and following up on "product specifications"
  • When asked for "product specifications," you can easily search by product name without looking for documents
  • Even if the specifications of ingredients change, updating menu information can be completed with simple operations
  • You can easily search when inquiries or problems arise

Wholesalers and manufacturers

  • Reduction of labor for creating, requesting, and following up on "product specifications"

Usage examples / Customer Feedback

Dining chain industry

Monogatari Corporation

  • The time spent managing product specification information and recipe information, which was previously managed individually in Excel, has been reduced because the system is linked to manage product allergen information. Linking product specification information and recipe information is essential to align quality management with the speed of menu development.
  • Since product specification information and ingredient cost information are centrally managed, the workload during product replacement has been reduced.

GulfNet is different here

Track record of operating food manufacturing and sales companies

As a group company, we operate food manufacturing and sales companies. We have tackled real issues that we understand as a business operator engaged in food manufacturing and sales, working on problem-solving from the same perspective as our customers. We have received high evaluations as a system company that understands the essence of issues related to food problems.

Product Information