IBERSOL | 2019 Annual Report

2019 ANNUAL REPORT programme based on the Conti- nent Card APP, with unique and differentiating promotional ad- vantages. 2019was also a year of continuous investment in careers, training processes and retention. In terms of training and certification of our staff, we kept up our commitment to our teams, in a constant effort to create a Culture of Excellence. This commitment translated into the constant skill-building of the teams (as is apparent from the investment in thousands of hours of training) and encouraging ca- reer evolution through the “Cres- cer+”, “Developing Champions” and “Preparing Champions” pro- grammes, as well as the @Lea- ding A Shift (LAS) programme, aimed at Management teams and the strengthening of the ACE Programme (Assured Customer Experience – which promotes a more complete and wide-ranging operational approach). In a constant search to improve operational efficiency through di- gitalisation processes, we began the implementation of “MY HAC- CP” a digital Checklist tool to re- place the daily shift management tool that controls legal require- ments in terms of food safety. We also took important steps in terms of road safety and preven- tion, training 317 of our distribu- tion and restaurant management team members, in a partnership with local police in Lisbon, Por- to, Braga and Coimbra. The main goal was to raise collective awa- reness regarding road hazards for two-wheel vehicles, to diminish accidents and safeguard our staff. In the field of social responsibility, Pizza Hut participated in several community outreach projects, including the Group’s “Thanks to Many” initiative, which was held in partnership with the Portuguese Federation of Food Banks. Also noteworthy is the fact that the restaurants located in Colom- bo Shopping Centre, Alameda Shop&Spot, NorteShopping, Foz (Porto) and Continente de Mato- sinhos were once again certified according to the ISO 22000 stan- dard. These are examples of the care and strict requirements that the Brand places on its consu- mers’ food safety. 49