IBERSOL | Annual Report 2020

ANNUAL REPORT 2020 • Production Process Control in the units, through the HACCP System (Hazard Analysis & Critical Control Points); • Skills in Food Safety Development System; • Maintenance and Monitorisation of Measuring Device Systems; • Risk Management and Food Crisis System that allows for constant monitorization of existing food alert systems, for immediate re- sponse; • Continual improvement System, supported, among other instru- ments, by external audit programmes in all the Group’s units, micro- biological analysis programmes for raw material and finished prod- ucts carried out through sampling by an accredited external entity; Complaints Treatment System. The certification audits should also be mentioned, as should the certifications themselves, according to the NP EN ISO 9001: Quality Systems Management and NP EN ISO 22000: Food Safety Management System, which ensure that com- pliance to international quality and food safety standards is both sought and guaranteed; • The “Viva Bem” programme, through which Costumers can obtain information on the Ibersol Group’s Food Safety System and healthy eating habits, ensuring, in a transparent way, the necessary informa- tion to make the most adequate choices for their lifestyle. In 2020, following the Covid-19 pandemic, specific risks were identified and managed, as described in the “Product Responsibility” chapter. Employee Health and Safety The Labour and Legal-Employment Relations Department is charged with managing cases relating to workplace risks and promoting la- bour well-being. The occurrence of work hazards or professional dis- eases is managed through the following programmes and measures: 63