Rigorously upholding high standards to optimise food safety
Our relations with our partners, clients and guests are founded on trust and confidence.
We implement a rigorous policy to anticipate and prevent food-related risks through strict product selection and control processes, with input and advice from a Scientific Committee made up of recognised independent experts.
Anticipating regulatory changes and defining and implementing procedures for their implementation
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Hygiene regulations are constantly changing and incorporating them into production processes is vital for maintaining quality and safety standards.
Our Food Quality and Safety department is responsible for implementing new European regulations, which simplify and align the guidelines relative to hygiene across the European Union. We have mobilised our food safety expertise to assist the French National Union of Contract Caterers (SNRC) in drawing up new regulations concerning the microbiological criteria applicable to catering operations in France.
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Implementing strict control procedures and swift response times
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Maintaining high food quality standards requires strict compliance with the relevant procedures at each stage of the production process.
We have drafted detailed specifications for selecting products and suppliers based on exacting technical criteria.
Our product and supplier selection and accreditation procedures in France are ISO 9001-certified, along with all of the operations conducted by our Purchasing and Logistics department.
In 2005-2006, these procedures were strengthened by a new process requiring all food suppliers to be approved in advance by the Food Quality and Safety department.
In addition, we have compiled a number of Hazard Analysis Critical Control Point (HACCP) manuals incorporating the latest regulatory and technical changes to ensure that health and safety standards are adhered to in our restaurants.
We have also created a “Hygiene Passport” for our Concession Catering businesses, setting out the main rules and regulations applicable in this area. The passport is systematically distributed to new employees during integration.
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Extending traceability across the business
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Traceability has become an essential link in the production chain.
Audits and other checks are carried out regularly within the Group, either internally or by independent experts. Each year in France, we perform some 200 supplier audits and over 50,000 microbiological analyses, and commission independent laboratories to conduct around 10,000 hygiene audits at our restaurants.
An alert system has also been set up, in conjunction with official agencies, in order to ensure the rapid withdrawal of any products that may pose a potential health risk of any kind.
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