HSE and Quality

Internal Control

Our HSEQ (Health, Safety, Environment, and Quality) department develops guidelines for our internal control system, provides operational support in follow-up activities, and plays a central role whenever non-conformities are identified.

Health, Safety and Environment (HSE)

4Service has a zero-incident vision for personal injuries. Through our HSE efforts, we ensure that each of our employees enjoys good health and safe working conditions.

We believe that accidents do not occur randomly but are caused by identifiable factors. Therefore, we maintain that all accidents can be prevented. This requires accountability at every level of the organization, along with a continuous focus on risk management, prevention, and learning.

We strive to create a working environment that fosters creativity, well-being, development, and teamwork, and that is experienced as a source of good health.

Objectives Program

Each year, a dedicated objectives program is developed in which qualitative and quantitative goals, performance indicators, and key initiatives are established. These objectives are based on regulatory requirements, Compass Group’s and 4Service’s global frameworks, national strategic plans and policies, as well as performance achievements from the previous operating year.

These objectives form the basis for the following year’s budget.

The objectives are set according to these principles:

• Specific
• Measurable
• Attractive/Achievable
• Realistic
• Time-bound
• Evaluable

Achievement of HSEQ objectives is monitored and reported continuously.

Environment

We are committed to conducting a sustainable business in a professional and ethical manner. As part of a global company, we have significant and wide-ranging social responsibilities. Through our efforts, we aim to make a positive contribution to society.

We engage in social issues and support selected non-profit organizations that promote social, humanitarian, and environmental initiatives.

Food Safety

Compass Group/4Service has a Global Food Safety Policy as its overarching guideline, supplemented by operational handbooks and manuals containing specific procedures for food safety management systems (IK-Mat) and HACCP.

Our overall food safety system focuses on three key elements:

• The food itself
• The people who handle and prepare the food
• The facilities and conditions in which food is prepared and served

Our focus is on maintaining a risk-based food safety management system, with preventive measures implemented systematically to avoid potential incidents.

We have based our internal control system on the National Guidelines for Safe Food in the Catering and Food Service Industry. These guidelines were developed by NHO Reiseliv in cooperation with NHO Service and DNV (Det Norske Veritas), and have been approved by the Norwegian Food Safety Authority.