Certified Units
Aeroporto Lisboa Clocks; Aeroporto Lisboa Cockpit Bar;
Aeroporto Lisboa Connection; Aeroporto Lisboa Multimarca;
Aeroporto Lisboa Sky Plaza; Aeroporto Lisboa Spoon; Burger
King Cascais; Burger King Colombo; Burger King Dolce Vita
Porto; Burger King Norteshopping; Blue Caffé; Multimarca
Carvalhos Norte; Multimarca Carvalhos Sul; Catering
Estádio do Dragão; Cozinha Central; Sintra; KFC Cascais;
Kfc Colombo; Kfc Dolce Vita Porto; Kfc NorteShopping;
Multimarca Sol Ovar Norte; Multimarca Sol Ovar Sul; Ò Kilo
Dolce Vita Porto; Pans Company Colombo; Pans Company
DolceVita Porto; Pasta Caffé Dolce Vita Porto; Pasta Caffé
NorteShopping; Pizza Hut Colombo; Pizza Hut Foz; Pizza Hut
Lagos; Pizza Hut Matosinhos; Pizza Hut NorteShopping;
Pizza Hut Dolce Vita; Quiosques Dolce Vita Porto;
Vog Tecmaia.
Multi-Brand Dolce Vita Porto Warehouse
Multi-Brand Aeroporto Lx Warehouse
Multi-Brand Norteshopping Warehouse
Central Palmela Warehouse
Headquarters
Units of support/supply chain certified by ISO 22000
This certification in the restaurant and catering units ex-
tends to certification of the management of the supply
chain for Ibersol Group operations, encompassing not
just transversal processes of the food safety manage-
ment system but also activities that support the supply
chain.
Lastly, NP EN ISO 22000 certification also covers the
management and production of pre-prepared meals
at the Sintra Central Production Unit, completing the
entire food chain where the Ibersol Group acts.
Results in the NP EN ISO 22000:2005
certification axis
Implementation of the Food Safety Management Sys-
tem in accordance with NP EN ISO 22000:2005
Food Safety Management Systems allows us to guaran-
tee the following results:
• To comply with legislation, specifically Regulation (EC)
no. 852/2004;
• To identify potential risks that can occur during the
various preparation and food confection phases, ena-
bling determination of ways to prevent and control tho-
se risks;
• To prevent the appearance of public health proble-
ms such as food poisoning, where direct (indemnities,
hospital expenses) and indirect (loss of credibility) costs
can be high;
• To identify and distribute internal responsibilities,
thus enabling each employee to become more aware
about his or her importance and function in the orga-
nization;
• To carry out training actions that specifically focus on
the area of hygiene and food safety;
• To assure implementation of an effective supplier
monitoring system, eliminating or minimizing the im-
pact of introducing ‘non-compliant’ or ‘doubtful’ pro-
ducts in the production cycle;
• To identify areas of improvement and promote action
plans with a view to continual system improvement;
• To meet customer expectations and increase their
satisfaction.
SUSTAINABILITY REPORT 2012
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