To minimise food risks and environmental impacts, and consequent validation of hazards, as well as monitoring and checking the systems implemented (environmental and/or food safety management), the following initiatives are highlighted: Regular internal audits geared towards monitoring the product right through the logistical circuit, from the suppliers to their display and sale in the stores, including inspection when entering the distribution centres; Audits of selection, assessment and monitoring of improvement proposals by suppliers, especially in the Perishables area, but also of the product still on their premises; Regular internal audits aimed at assessing compliance with good practices (environmental, hygiene and labour) and compliance with the requirements of systems (HACCP Food Safety System/Environmental Management System), during which guidelines are established that trigger an action when a situation is detected, either to correct or prevent it; Implementation of analytical control plans, both internal – store operations – involving work surfaces, product handling/transformation in the stores and the water used, and external – suppliers – such as the periodic control that private brand products are subject to, or research of the phytopharmaceutical residue in fruit and vegetables; Training for new and current staff and subcontractors to ensure good practices with regard to the environment, working methods, production, display of products and hygiene.