HEALTH AND SAFETY

Aramark has a complex quality management system.

ARAMARK has a comprehensive system of quality management because quality, safe products, environmental protection and the health of our employees are the basic pillars of our everyday operation.

Like any other company that intends to develop dynamically, ARAMARK could not exist without a highly functional integrated management system including such things as quality management, environmental protection and employee health protection systems. No company dealing with food services could exist without identification and monitoring of the critical points in food production.

ARAMARK pays detailed attention to the quality and medical safety of its products as well as the impacts of its activities on the environment and employee safety throughout the whole year. ARAMARK is a holder of certificates in the following areas: quality management system (QMS), hazard analysis and critical control points (HACCP), environmental management system (EMS) and now also in the field of occupational safety and health (OSH) in the areas of culinary services for organisations, recipe development, catering and vending machine operation. These certificates attest to our annually verified qualifications to provide services that meet European standards. They also strengthen the credibility of the company, because they represent tangible evidence that ARAMARK is guided by clearly set rules, meets the requirements of its clients and legislation and takes steps for continuous improvement.

QUALITY, THE ISO 9001 STANDARD

ARAMARK introduced a quality measurement system in accordance with the then-ISO standard 9001:1994 in the year 2000. Due to a revision of this standard and the fact that in December 2003 the it eventually became inapplicable, our system underwent a transformation in accordance with the standard ISO 9001:2001 at the beginning of the above-mentioned year.

The company later received a new certificate based on a recertification audit in 2006, which confirmed the functionality and efficiency of the quality management system for the next three-year cycle.

In the spring of 2015 ARAMARK proved that it met the stipulated requirements once again and was awarded another certificate already in accordance with the updated standard.

OSH, ATTESTED BY OHSAS 18001

Occupational safety and health (OSH) has always been a natural part of quality management system at ARAMARK. As the market situation evolved and the stakeholders put increasing pressure, the management of the company decided to build up an OSH management system in 2008. Logically, this system follows all other management systems (QMS, HACCP, EMS).

Meeting the requirements of the international OHSAS 18001:2007 standard led to the achievement of another certificate, already our fourth. The validity of this fourth certificate was later confirmed again in 2010.

INTEGRATED MANAGEMENT SYSTEM (IMS)

IMS (integrated management system) represents an efficient “risk management” tool, which is actively involved in the company’s management. It also represents a new trend in the field of building new management systems in modern companies by creating a unified leadership and management of the organisation. Unified leadership and management of the organisation is also supported by the requirements of the ISO and OHSAS standards, which are defined in a similar way.

The design of integrated management system is supported by the preparation of a systemic set of IMS Guidelines, IMS policy and IMS goals and programmes, which are closely linked to the IMS policy and which combine the implemented management systems into one complex whole.

Unification of management documentation makes it possible to avoid potential duplication, increases process efficiency, and saves time and financial costs. At ARAMARK we currently have implemented four management systems: quality, critical points, environmental protection and OHS. (Re)certifications are carried out within the framework of joint audits.

An indisputable benefit of the implementation of IMS is the reduction of documentation, easier orientation among the documentation, more systematic management of processes and outputs of the company and more efficient training of staff. That’s why in 2009 company management started the process of transforming the existing management systems into a comprehensive integrated management system that has been operational since early 2010. The setting of KPIs at each workplace is based on these attributes.

Internal audits of hygiene, quality and other points are regularly held on our premises. In addition, all our workplaces are daily checked by the managers of the operational units and weekly inspected by regional managers. All operations are audited once every two months by a HACCP methodologist and analyst. Other planned and unplanned checks are carried out by the chief operating officer. All checks, inspections and audits are recorded in writing. Records, including adopted corrective measures, are kept at the individual workplaces. Each workplace has its own operationally-hygienic and sanitation plan that is tailor-made to its operation and the HACCP plan.

Both documents are based on the legal obligations stipulated by the European Union and the Czech Republic.

IS THE PRODUCT SAFE? LOOK TO HACCP

In April 2006 ARAMARK met the statutory and also certification requirements within the certification audit for the hazard analysis and critical control point system (HACCP). Operation analysis and critical control points monitoring had of course been in place already several years before we were awarded the certificate and now they were crowned by final implementation and defense of all obligatory elements. The auditors confirmed the validity of the certificate also two years later within a unified audit. The certificate was renewed again in 2009 for the following three-year cycle and we have managed to defend the validity of the certificate for another period of time during last year’s audit.

HACCP system development involves mainly a risk analysis based on the description of the products (foods or their parts), ingredients and methods used in production and while serving the meals. Critical points are identified on the basis of a hazard analysis in operations and procedures where there is an existing risk and it is necessary or possible to control it. Critical points define certain operations, in which designated attributes are monitored. Critical limits are then stipulated for the monitored attributes. These critical limits may not be exceeded. Should the critical limits in fact be exceeded, there are procedures designed to be applied in such situations (corrective actions). The implementation of the system is documented. Records are kept also about measurement of the critical points, about exceeding critical limits and about corrective actions taken.