IBERSOL | Annual Report 2020

FOOD QUALITY AND SAFETY Food quality and safety are essential values in the modern restaurant business. Their full and exhaustive application set the groundwork for overall sustainability. With this in mind, the group monitors consumption trends and client expectations so that means and tools can be strengthened and im- proved every year, with the goal of providing an overall atmosphere of trust among those who visit our restaurants. Ensuring that is stakeholders benefit from the maximum readiness and satisfaction in terms of food safety and quality in all markets, is part of the Ibersol Group’s sustainability policy. For this reason, the Group’s uses an integrated food quality and safety management sys- tem all along the value chain. Food Quality and Safety Certifications During 2020 the Ibersol Group continued its process of continuous improvement, according to the principles and certification norms that it adheres to, to guarantee food quality and safety, and client satisfaction. In this context the following deserve special mention: a) FSCC 22000 Certification (Version 5) of the Group’s central pro- duction unit – IBERGOURMET - PRODUTOS ALIMENTARES, S.A. (UCP Modivas), a very demanding GFSI norm in food safety require- ments: FSSC 22000 (Version 5) – scope: Ready to eat and ready to heat combined products and meals, sliced, fried, cooked including “sous vide”, grilled, stewed, roasted, baked, packed in thermoformed plas- tic containers, with or without vacuum, thermo-sealed plastic bags with MAP, flexible plastic bags sealed, vacuum and MAP, at room temperature, chilled or frozen. (Category CIII). Product Liability 186