Corporate Governance Report
Food quality and food safety
In the restaurants business, the risk associated with hygiene and food safety is of
primordial importance.
The management of this area of risk is overseen by the Quality Unit and is aimed
primarily at adopting a responsible, proactive approach, following the principles of
prevention, training, monitoring of indicators and continuous improvement in order
to minimise risks that could have an impact on the health of consumers.
The main management dimensions of this risk area are:
- qualification and selection of suppliers and products in the area of food quality
safety and a programme of periodic inspections of suppliers, products and services
- ensuring the effectiveness of the traceability system
- control of the production process in the units through HACCP systems
- system for developing food safety competencies
- maintenance and monitoring of measurement devices
- food crisis management system, which is used to monitor existing food warning
systems at all times and take immediate action when necessary.
- continuous improvement system supported by the following tools, among others:
programme of external audits in all Group units; programme of microbiological
analyses of the end products, carried out through sampling by an authorized out-
side body; complaints processing system; mystery shopper programme; and pro-
gramme of internal audits in relation to food safety indicators.
- certification of the food safety management system under ISO 22000, a demand-
ing international food safety standard.
Health and safety at work (HSW)
The management of this risk area is overseen by the Human Resources Unit, which
defines and coordinates training plans and the application of the rules and proce-
dures defined in Ibersol’s HSWManual, and articulates the training plans.
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