IBERSOL Annual Report 2018

ANNUAL REPORT 2018 ment, and the efficiency and safety of resource and asset utilization. The adequacy and scope of the control procedures are monitored and revised where necessary. Due to the specificities of the Business, there are areas of risk whose current management has been allocated to functional departments, namely: Food quality and food safety In the restaurants business, the risk associated with hygiene and food safety is of primordial importance. The management of this area of risk is overseen by the Quality Unit and is aimed primarily by adopting a responsible proactive approach, fol- lowing the prevention principles, training, monitoring of indicators and continuous improvement in order to minimise risks with an impact on consumers health. The main management dimensions of this risk area are: - qualification and selection of Suppliers and Products in food quality and safety area and a Programme of Periodic Inspections of Suppliers, Products and Services; - ensuring the effectiveness of the Traceability System; - control of the Production Process in the units /restaurants through HACCP Systems; - System for Developing Food Safety Competencies; - maintenance and monitoring of measurement devices; - food crisis management System, which is used to monitor existing food warning systems at all times and take immediate action when necessary; - continuous improvement system supported by the following tools, among others: programme of External Audits in all Group units; pro- gramme of microbiological analyses of the end products, carried out through sampling by an authorized outside entity; complaints handling system; customer listening programs and a programme of internal au- dits in relation to food safety indicators. In addition, restaurants and their operations are still audited by International Franchising Brands - certification process of the food safety management system under ISO 22000, a demanding international food safety standard. 163