ANNUAL REPORT 2016
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 prod-
ucts, carried out through sampling by an authorized outside body; complaints processing
system; mystery shopper programme; and programme of internal audits in relation to food
safety indicators.
- certification of the food safety management system under ISO 22000, a demanding interna-
tional 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 procedures defined in
Ibersol’s HSW Manual, and articulates the training plans.
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