IBERSOL | 2019 Sustainability Report

SUSTAINABILITY REPORT 2019 Food Quality and Safety It is the Quality Department’s responsibility to ensure that preventive and control measures are implemented across the Ibersol Group’s various business areas, in particular: • Qualification and selection of suppliers and products and pro- gramme 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; • Food Safety Skills Development System; • Maintenance and Monitoring of Measurement Device Systems; • Food Crisis Management System, which enables existing food warn- ing systems to be constantly monitored and immediate action to be taken, if necessary; • Continuous Improvement System, supported, among other instru- ments, by external audit programmes in all the Group’s units; pro- grammes for microbiological analysis on samples of raw materials and end products, conducted by an accredited external body; com- plaints handling system. Also of note are the certification audits and the certification proper under the following standards: NP EN ISO 9001: Quality Management Systems and NP EN ISO 22000: Food Safety Management System, which ensure that compliance with in- ternational food quality and safety requirements are pursued and guaranteed. • ‘Viva Bem’ (Live Well) Programme, whereby the Ibersol Group in- forms consumers about its Food Safety System and healthy eat- ing habits, ensuring that they receive the necessary information in a transparent manner so they can make the appropriate lifestyle choices. 23