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Food hygiene and safety



Vice President Foodservice Global, Lagardère Travel Retail



Foodservice is not an industry where corners can be cut. It requires knowledge of some highly elaborate production techniques and the ability to recognize quality, but also familiarity with numerous rules relating to food hygiene and safety.

Lagardère Travel Retail today operates almost 800 foodservice outlets worldwide, including some large ones such as brasseries, under the Group's own brands or with prestigious partners. It makes every effort to comply with these rules and to satisfy customers.

For example, the toughest set of national regulations becomes the benchmark for all other countries.
A booklet setting out the details of Lagardère Travel Retail's international policy has been prepared and distributed to all staff. In addition, rigorous audits are carried out in a number of countries - 10 planned in 2017 and 15 in 2018 - by Eurofins, an international expert in food safety. These audits are used to define action plans and targets to be achieved by each country, depending on its current performance.

Since food safety is everyone's responsibility, each operational staff member - including Lagardère Travel Retail's Executive Committee - has also received training that stresses the importance of the subject.

La Plage restaurant, a concept devised by Lagardère Travel Retail in partnership with Michelin-starred chef Thierry Marx, at Nice-Côte d’Azur airport (France)
La Plage restaurant, a concept devised by Lagardère Travel Retail in partnership with Michelin-starred chef Thierry Marx, at Nice-Côte d’Azur airport (France).

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The Lagardère group is a global leader in content publishing, production, broadcasting and distribution, whose powerful brands leverage its virtual and physical networks to attract and enjoy qualified audiences.
The Group's business model relies on creating a lasting and exclusive relationship between the content it offers and its customers.
It is structured around four business divisions.


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