• Monitoring of processes, promoting continuous improvement in performance in matters of Quality and Food Safety;
• Continuous improvement of the quality of products, which are controlled from the grape to the finished product, assessing the hazards and risks related to Food Safety according to the HACCP (Hazard Analysis and Critical Control Points) methodology, as well as current regulations and the Codex Alimentarius, and International Oenological Codex (OIV);
• As a strategy for the use of allergenic substances, the organization ensures the use of sulphur dioxide as standard practice and complies with national and international legislation applicable to the sector in relation to the use and mandatory labelling of allergens used directly or by contamination in the wines produced and marketed;
• Guaranteed use of raw materials and oenological products from non-genetically modified organisms (non-GMO);
• Increased profitability of processes and reduction of costs associated with them;
• Promotion of communication channels with suppliers, customers and consumers, supplying goods and services according to our performance standards;
2
Occupational Health and Safety
• Promotion of surveillance of employees’ health;
• Prevention of accidents, controlling of risks and protection of the health of employees, service providers and visitors;
• Fostering and enhancement of teamwork, professional training and compliance with hygiene and safety standards;
• Encouragement of a permanent attitude towards the consolidation of its position in the market and in society, involving that which is ecologically correct, economically viable, socially just and culturally diverse;
• Stimulating and disseminating culture through art collections and wine tourism;
• Promotion of environmental and ecological awareness among employees and other stakeholders in the preservation of the environment;
• Fostering principles of Ethics and Social Responsibility among employees, customers, shareholders and other stakeholders;
• Satisfying the expectations of customers, shareholders and employees, following guidelines that guarantee the growth of the organization through ethical and sustainable investment.
POLICY OF QUALITY AND FOOD SAFETY
Casa Ermelinda Freitas – Vinhos, SA, a company recognized nationally and internationally for the quality of its wines and Ermelinda Vinhos de Portugal, Lda, intend to consolidate a sustainable performance of the activity and guarantee its position in an increasingly competitive market, where quality it is a differentiating factor from the competition and a requirement of customers, always acting in a conscious, responsible manner and with high ethical standards with all interested parties.
Aware of the challenges of the market in which they operate, they define their Integrated Management Policy, in compliance with the requirements of the Reference Standards for their certification, committing to:
• Consolidate and promote continuous improvement of the implemented Integrated Quality and Food Safety Management System, respecting the reference standards, statutory and regulatory requirements, the requirements defined with customers, in order to guarantee the company's sustainability.
• Ensure the quality and food safety of its products and services, ensuring the identification, assessment and control of food safety hazards, through compliance with the sector's good hygiene practices, the requirements stipulated by the HACCP (Hazard Analysis and Critical) methodology Control Points) as well as, by current regulations and Codex Alimentarius;
• Establish adequate communication with all interested parties (employees, suppliers, customers, official entities and others), in order to ensure the management of incidents, emergencies, removal and collection of unsafe products from the market and thus contribute to safety food from consumers;
• Satisfy the needs and expectations of customers, promoting cooperation and internal and external communication throughout the entire food chain, ensuring compliance with all specifications and established agreements;
• Promote work, team spirit, food safety culture and provide adequate training for employees, so that they develop potential and skills with a view to an effective and responsible performance of their activities;
• Ensure that its Integrated Policy is available and documented, implemented, maintained and communicated internally to all employees, in order to raise their awareness and involve them in the adoption of the best quality, food safety, environmental management practices and ethics.
