In terms of hygiene prevention, for all our
divisions we have formulated the necessary HACCP (Hazard Analysis and Critical
Control Point), specially designed and adapted to the particular structural
characteristics and client's equipment. This prevention plan is reinforced by
the ISO Certification, which ensures a particularly scrupulous control.
For all our clients, we work to ensure high levels of scrupulous
control, including:
- Laboratory tests
- Microbiological analysis
- Chemical analyses
The controls are operated by a structure that oversees the various
stages of catering process and which requires the presence of the three
reference figures:
- Responsible Manager: who programs, manages and oversees all operations
of company facilities by relating directly to the CEO.
- Area Manager: who oversees all procedures and activities inside the
company restaurant within his/her competence, in collaboration with the local
inspectors.
- Restaurant Director: who is responsible for all organisational aspects
of the in-house restaurant and acts as the Client's direct contact.
Personal Protective Equipment
To ensure the safety of its employees at all times, Pedevilla carefully
uses PPEs and other, more advanced protection tools. The kitchens are always well
lit and ventilated, with powerful hoods placed over each cooking station to
remove gases and steam. It's compulsory to wear non-slip shoes, as well as to
take impeccable care of the uniforms and headgear.
Moreover, in all sensitive situations the staff uses cut-resistant metal
mesh safety gloves, puncture-proof aprons, anti-noise earphones, splash
goggles, masks for fumes, and disposable towels. In addition to these and other
measures provided by Pedevilla, we are also constantly training and retraining
of employees on all security matters, which we consider the absolute best form
of prevention.