IBERSOL | Annual Report 2020

CORPORATE GOVERNANCE REPORT - 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 neces- sary; - Continuous Improvement System, supported, among other instru- ments, by external audit programs in all units of the Group; microbio- logical analysis programs for raw materials and final products, carried out by sampling by an accredited external entity; Complaints Handling System. Also noteworthy are the certification audits and the certifi- cation itself in the standards NP EN ISO 9001: Quality Management System and NP EN ISO 22000: Food Safety Management System that ensure the demand and guarantee of compliance with international re- quirements quality and food safety. - Viva Bem Program, through which Customers can obtain information on the Ibersol Group’s Food Safety System and on healthy eating hab- its, guaranteeing them, in a transparent way, the knowledge necessary to make the most appropriate choices for their lifestyle. In 2020, following the Covid-19 pandemic, specific risks in this regard were identified and managed. Hygiene and safety at work (HSW) The management of this risk area is overseen by the Human Resources Unit, which defines, and coordinates training plans and the application of the rules and procedures defined in Ibersol’s HSW Manual, and articu- lates the training plans. A number of initiatives and actions are developed annually in the field of Health and Safety at Work, aiming to reinforce the commitment and involvement of all employees with the prevention and reduction of oc- cupational risks. 250