SAFETY AND SUSTAINABILITY
People's Safety
- Work Safety Manual
- Standard Operating Procedures (SOPs)
- Risk analysis
- Security checklist
- Equipment checklist
- Product Safety Data Sheet (FISPQ)
- Environmental Risk Prevention Program (PPRA)
- Personal Protective Equipment (PPE)
- Internal Accident Prevention Commission (CIPA)
- Awareness campaign
Product Safety
- Manual of Good Production Practices prepared based on ANVISA legislation;
- Standard Operating Procedures (SOPs):
- Hygiene of Facilities, Equipment, Furniture and Utensils;
- Hygiene and Health of Handlers;
- Integrated Control of Urban Vectors and Pests;
- Control of Reservoir Hygienization and Microbiological Quality of Water.
- Health Manual
- Awareness campaigns
Environment
- Environment Manual
- Conscious Consumption (water, energy and gas)
- Management of Solid Waste and Natural Resources
- Atmospheric Emissions Control
- Use of Biotechnology (fat-decomposing enzymes)
- Awareness campaigns:
Food waste
Daily, at the end of each service, the production surplus and food surplus are weighed, with the aim of:
- Reduce food waste on customers' plates;
- Decrease production surplus, adjusting revenues.
- Awareness: raising the level of knowledge of customers to act responsibly.
Oil collection
Splenda has a partnership with a company specialized in the collection and recycling of used vegetable oil. Currently, all the oil used is sent for recycling, being destined for the production of biodiesel.
The supplier provides an empty container so that the restaurant can store the used oil and, at each collection, it will be exchanged for a new container, properly sanitized.
Social actions
The acronym ESG is used to refer to the best Environmental, Social and Governance practices of a company or institution.
We at Splenda have always been committed to giving back to society part of what we have received. This retribution happens through a chain of responsibilities of which Splenda is a part.
