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Promoting Food Safety

We invest in the certification and monitoring of our products, facilities and processes, as well as in training in best practices.
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Food Safety

We care for the quality and food safety that are the basis of the reputation capital of our banners and of the sustainability of our activities. To do so, we rely on our quality and food safety technicians and also on external auditors and independent and accredited laboratories.

The guidelines are based on:

  • Product Quality and Food Safety Policy, which establishes a system for continuous improvement in the processes for developing and monitoring Private Brand products and Perishables (restricting the use of Genetically Modified Organisms, nanotechnology and substances such as bisphenol, for example, are included);
  • Nutrition Policy, which defines six pillars in the development of Private Brands – nutritional profile, ingredients, labelling, portion sizes, continuous improvement and communication.
  • 01

    Audits

    We invest in, certify and monitor our processes, facilities and equipment.

  • 02

    Analyses

    We perform regular analyses on our in-store products and equipment in order to comply with our Policies and international standards.

  • 03

    Training

    We train our employees in order to have effective control over the quality and safety of our products.

Audits and Certifications

We audit our stores and distribution centres (among other infrastructures such as the soup factories and the fresh dough factory) based on international references standards on quality and food safety.

In 2020, around 12,800 internal audits were conducted on stores and distribution centres, around 148,000 work surfaces and handlers among other aspects were analysed, and over 60,000 product analyses were carried out. In addition, the following food safety certifications were renewed or maintained:

  • ISO 22000:2005 certification related to the storage and distribution processes of animal and plant-based food products in all 16 distribution centres in Poland, and to the food product development process at Biedronka’s head office;
  • FSSC 22000 v.5 certification (which includes ISO 22000:2018 certification) for the soup factory in Poland, related to ready-to-eat meals after heating and individualized packaging;
  • ISO 9001:2015 certification for the development of Private Brands, in Portugal, and post-launch product/supplier follow-up;
  •  HACCP certification, in accordance with the Codex Alimentarius, of the Pingo Doce central kitchens with regard to food safety, of 16 Recheio Cash & Carry stores, of the Caterplus food service platforms in Porto and Lisbon, and of the Azambuja, Vila do Conde, Alfena and Algoz distribution centres, with regard to Food Safety;
  • Portuguese standard NP ISO 22000:2005 certification of 21 Recheio stores and a Recheio Masterchef food service platform in Tavira.

All the Polish distribution centres also renewed their certification for handling organic products, according to Regulation (EC) No 834/2007.

Analyses on products 2020

20,320
in Poland
33,008
in Portugal

As at 31 Dec 2020

14,926
in Colombia

Training

We invest in building the technical skills of our employees in food hygiene and safety in order to ensure the effective control of our products.

Training hours 2020

31,874
Portugal
26,416
Poland
50,394
Colombia

In 2020, a total of 108,684 hours of training on food safety were provided to 34,742 employees.

Independent Verification

Information on audits and product analyses, microbiological analyses and food safety training was confirmed by an external and independent entity for the Group’s 2020 Annual Report.