SUSTAINABILITY REPORT 2016
Food Quality and Safety
Coordinated by the Quality Department per the following main control
measures:
• Qualification and selection of suppliers and products and program for
periodic control of suppliers, products and services;
• Guarantee of the implemented tracking system;
• Control of unit production processes through the HACCP (Hazard Analysis
& Critical Control Points) system;
• Skills Development System in Food safety;
• Maintenance and Monitoring of Measurement Device Systems;
• Food Crisis Management System, which enables existing food warning
systems to be constantly monitored and immediate action to be taken if
necessary;
• Continual Improvement System, supported among other instruments by:
External audit programs in all group units; microbiological end product
sample analysis program performed by an accredited external body; com-
plaints handling system; mystery customer program; and internal audit
program regarding food safety indicators;
• ‘Viva Bem’ (Live Well) Program, whereby the Group informs consumers
about its Food Safety System and healthy eating habits, ensuring that
they receive the necessary information in a transparent manner so they
can make the most suitable lifestyle choices.
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