Every day, thousands of Compass colleagues provide millions of meals and essential services to people around the world. Keeping everyone safe is our top priority. It’s why we make strategic investments in safety systems and training, taking robust steps to ensure safe practices remain second nature to all of those working within Compass and across the value chain.
When we talk about a safety culture at Compass, we mean the mindset of zero complacency that is reinforced through a combination of rigorous Safety Management Systems and protocols, as well as training and awareness programmes. Our approach is based on prevention, intervention and collaboration; sharing lessons learned across 40 countries has been fundamental to maintaining our solid track record. Whilst each locality adopts processes and training specific to national/regional safety risks and legislation, all apply three key Group protocols.
Our safety culture emphasises the fundamental importance of incident prevention and intervention. Through awareness, information and training, we empower our people to take individual and collective responsibility for their own safety and the safety of those around them. In the last year, our Global Lost Time Incident Frequency Rate fell to 2.33, below the limit of 2.89. We saw a total of 1,779 global lost time incidents, a 50% reduction in incident numbers since 2017.
We have three Group-wide protocols which dictate our approach to food safety: Global Supply Chain Integrity Standards; Global Allergen Management Plan; and Operational Safety Standards. At the market level, our teams put these protocols into practice by turning them into procedures, systems and controls that reflect local legislative requirements.
Our suppliers undergo a rigorous approval process, with any areas for improvement rapidly remedied to mitigate wider risks. An increasing number of our businesses’ sites operate to ISO 22000 food safety management system standards. All employees handling food receive food safety training, including temporary and contract workers. Further training is delivered at a local level on food hygiene and allergens.
We take a robust approach in response to any food safety incidents, with protocols in place to respond rapidly and to escalate any significant incident to Group level within 24 hours, and to report incidents to regulators where required.
We’ve worked hard to create a culture that takes safety very seriously, and to train our people to adopt behaviours that focus on keeping them free from harm. All management and Board meetings throughout the Group feature a health and safety update as one of their top agenda items. The CR Committee reviews the Group’s Health, Safety, Environment and Quality (HSEQ) policies annually to ensure that they continue to reflect our aims and aspirations, and meet with current legislation.
Our safety culture empowers every one of our people to take responsibility for their own safety, and the safety of their colleagues. This is cultivated by our network of Safety Leaders operating at every level of our business.
Implementing our Global Standards and Policies
Our Group level global standards and policies detail the minimum standards expected of each market on a range of safety issues, and contain examples of best practice. Local safety leaders are responsible for assessing compliance with these documents and developing an improvement plan. Regional and Group leaders validate this self-assessment and rank it according to maturity. The expectation is that every year country teams will be able to demonstrate continuous improvement.
Safety Management Systems
Each country has a bespoke Safety Management System. This is created by conducting a thorough risk assessment before putting in place processes, policies and standards that mitigate those risks. Where required by local regulation, or by our clients in that market, the Safety Management System is ISO certified. Compliance with the Safety Management System is monitored by audits. These include external audits either commissioned by us or conducted by regulatory bodies, as well as internal audits.
Countries are required to report monthly to Group on their lost time incident frequency rate (LTIFR) and their food safety incident rate (FSIR). The management bonus scheme is linked to these indicators.