Issuu

FA RSO N S E M PLOY E E M AGA ZI N E

NOVEMBER 2023

TEAM FARSONS GROUP

HIGHLIGHTS 11 INTERIM RESULTS 15 CFA 2023 24 FOOD SAFETY CULTURE

ISSUE 52

CONGRATULATIONS TO GODWIN BORG (RIGHT), THE RECIPIENT OF THE STRIDE AWARD! NOMINATED BY ALEX MEILAK

CONTENTS

SAVE THE DATE.......................................................................................2

EMPLOYEE ANOUNCEMENTS............................................. 31

EDITORIAL MESSAGE.........................................................................3

COMPETITION.....................................................................32

2023 CAUSE FOR APPLAUSE WELCOME ADDRESS........4

AIM SUGGESTION SCHEME............................................32

PASSING AWAY OF BRYAN GERA.......................................... 5 KINNIE 50 CL BOTTLE 100% RECYCLED PET..................6 GET TO KNOW..............................................................................7 INTERNSHIP ANNE TIMTA............................................. 8 LIFE @ FARSONS, CAUSE FOR APPLAUSE...............9-10 FARSONS GROUP RESULTS..............................................11 THE DISTRIBUTION FUNCTION, PART 2 OF 3...............12-13

EMPLOYEE FOCUS: WAYNE DIMECH.......................................14 STRIDE RECOGNITION AWARDS 2023........................15-18 KINNIE AND LUZZU STAMP.......................................................19 EVENTS / WELLBEING / TRAINING..................................20-23 FOOD SAFETY CULTURE..........................................................24-25 FARSONS DIRECT HAMPERS......................................................26

QUINTANO FOODS RECIPE..................................................26 QUINTANO FOODS EMPLOYEE FOCUS...................................27 FOOD CHAIN UPDATES.........................................................28 KINNIE SPONSORS X-FACTOR.........................................29 INTERNATIONAL BEER CHALLENGE AWARDS...........30 WELFARE FUND.........................................................................31

SAVE THE DATE

Christmas Events

Ch ild pa ren’s rty

Ret i parrees’ ty s ma t s i r Ch party

y t dark s a L wo of

REFLECTING ON THE YEAR

EDITORIAL MESSAGE

s we approach the end of another challenging and eventful year, it is time to reflect on the remarkable achievements of the Farsons Group team. The dedication and hard work displayed by each one is commendable. However, with the Christmas holiday season fast approaching, it is crucial that we take a moment to discuss the importance of rest and regeneration and the need to ensure that we dedicate time to our loved ones. The Farsons Group team has always been characterised by its unwavering commitment to excellence. Like other businesses, we have faced and continue to face numerous challenges. Yet we have continued to adapt, innovate, and persevere. Our collective effort has been the driving force behind the Group’s continued success, and we should take immense pride in our achievements. However, as we celebrate our victories, we must also recognize the importance of finding a healthy balance between work and personal life. It is easy to get caught up in the demands of our working lives, but it is equally important that we prioritise our loved ones, be present and use our presence to listen, really listen, and be able to make a difference to our loved ones’ lives too. After all, they are the pillars of support that enable us to thrive holistically and, of course, we should be the same for them. Rest and regeneration are essential to maintaining our well-being, and the end of the year is a perfect opportunity to recharge our batteries and refocus our energy for the challenges that lie ahead. Taking time off to relax and rejuvenate is not a sign of weakness but a crucial step in maintaining our physical and mental health. Only by caring

for ourselves can we continue to give our best to our work and our loved ones, including me time. We encourage everyone to make the most of the holiday season by spending quality time with loved ones near or far, engaging in activities that bring joy, and finding moments of solitude and reflection. It is a chance to truly disconnect from the constant hustle and bustle of our busy lives and reconnect more meaningfully with what truly matters. When we invest time and effort into relationships with loved ones, it not only enriches our personal lives but also enhances our performance and happiness at work. For those of us whose loved ones are far away this can be harder but, thankfully, modern technologies facilitate connections. As we prepare to say goodbye to this year, let us also reflect on our personal and professional growth. We have faced challenges that tested our resilience and yet emerged stronger and wiser. It is this spirit that has made the Farsons Group team a success, and it is what will continue to drive us forward. The Group is committed to fostering a culture that values balance in our lives,

meaningful relationships, and well-being. Our team’s strength lies not only in the excellence of our work but also in the unity and commitment of all of us. May the coming year bring new opportunities, challenges, and successes in our lives. Happy Christmas and here’s to a bright and prosperous future for all of us!

BORD EDITORJALI

Rosette Thake, HR Nicholas Curmi, HR Erika Farrugia, HR Ivan Pirotta, Operations Karen Scicluna Calleja, Marketing Daniel Mifsud, Quality Il-magażin tal-impjegati ta’ Farsons TEAM huwa ppubblikat tlett darbiet fis-sena. Kull korrispondenza għandha tiġi indirizzata lill-editur. The Farsons Group TEAM The Brewery Mdina Road, Mrieħel, BKR 3000 E: editorteam@farsons.com

WWW.FARSONS.COM 3

2023 CAUSE FOR APPLAUSE WELCOME ADDRESS JOSEPH CAMILLERI, HEAD OF HR

xcerpts from Joe Camilleri’s address during the Cause for Applause ceremony:

“The values that we will celebrate today … are values that have most likely been nurtured within us, but at Farsons we continue to reinforce them and celebrate those of us who put these values into practice.” “To those of us who may have been nominated but will not receive recognition: please remember that today is not a one-time event…. The SMB and the HR Team are committed to continue to make visible ALL of us who live these Values.” “The values that we will be celebrating today are in reference to the acronym STRIDE … or Success … Teamwork … Respect … Integrity … Dynamism … Excellence.” “Fairness requires that we be inclusive by asking ourselves, ‘How do I allow myself to appreciate someone’s abilities but ignore them simply because they are different?’” “The most awarded value this evening will be Excellence.”

“Excellence is when day in day out we commit ourselves to deliver superior performance at all times, irrespective of whether we are performing a repetitive task or not.… Excellence is having a mindset of improvement. Excellence is embracing and adapting to change. Excellence is helping those around us to be their best by treating them respectfully and fairly, by letting them know that they are also important to our success. Excellence is an intentional habit.” “So, how do we become Excellent? It is a choice, a choice that we remind ourselves of constantly.… It is I alone who every single minute commit myself towards excellence.” A final thought: How much greater would we be at Farsons if we were all truly Excellent!” “Thank you to all the nominators who have highlighted these deserving individuals.” “I also extend my thanks to our leaders, Mr Farrugia, Norman and Michael, and all the SMB who understand and wholeheartedly support the importance of today’s event and who strive, like we do, to live the STRIDE values every single day.”

PASSING AWAY OF BRYAN GERA

HON.PRESIDENT AND PREVIOUS CHAIRMAN OF SFC PLC.

t is with deep regret that we inform you of the passing away of Mr Bryan Gera, Honorary President, and previous Chairman of SFC plc. Mr Gera was a long-serving Director of the Farsons Board (1986-2011) having previously represented ‘Courage’ on the Farsons Board since 1980, and having been appointed as an Alternate to the ‘Courage’ directors of the time. When L. Farrugia & Sons acquired the ‘Courage’ shareholding, Mr Bryan Gera was then appointed to represent public shareholding on the SFC plc Board and proceeded to be appointed Chairman in 1995, a critical role he retained up to his retirement in 2011, when he was appointed Honorary President. Besides being director for all these years, Mr Gera will be remembered with great fondness and deep respect for having led the Board during times of challenging investment decisions which have contributed significantly to the growth of Farsons and the realization of our vision. We have benefitted from these decisions, and the Group is indebted to Bryan for his steady hand at the helm during these times. Bryan was also Chairman of the Farsons Foundation for many years, keen to support deserving initiatives and causes, and taking a personal interest on various occasions. Bryan came from a very solid commercial background which he developed in his family’s successful business, Alfred Gera and Sons, an old established pharmaceuticals importing Company. He was also very much involved in activities

of the Chamber of Commerce where he had also taken an active role in setting up Business Education programmes, having firmly believed in the need for continuous training and education. He will be remembered for his wisdom, his integrity, and his inspiration, but also for his refined wit, his jovial character and his great ability as an enthralling

storyteller who took the time to take a personal interest in those around him. A special person indeed. We shall miss him dearly. Our condolences are extended to his dear wife Christine and his much loved family, especially his grandchildren to whom he was a beloved “nannu”. May he rest in peace in the arms of our Lord. 5

KINNIE 50CL BOTTLE NOW MADE FROM

100% recycled PET S

imonds Farsons Cisk plc, owner and producer of the ever popular Kinnie brand, has announced that the bottles used for Kinnie, Kinnie Zest and Diet Kinnie in the 50cl size are now using 100% recycled PET (rPET). This phased launch is just the first step of a larger-scale and longer-term investment which eventually will see all PET bottles packaged by Simonds Farsons Cisk being made of 100% recycled PET. This is in line with UNESDA’s commitment to only produce PET bottles made from 100% recycled PET and/or renewable PET by 2030, and is well ahead of the EU’s Single Use Plastics Directive 2019/904 that stipulates a minimum rPET content of 25% by 2025. Simonds Farsons Cisk plc is a founding member of the Malta Beverage Producers Association, which in turn, is a member of UNESDA, a European association that represents the European soft drinks industry. UNESDA was established in 1958 and is based in Brussels. “At Farsons we are firmly committed to reducing our carbon footprint. Ensuring that our packaging is as sustainable as possible is just one of the many measures we are investing in. This launch is the first step in our journey, and our ultimate target is for the full Kinnie range, as well as the rest of our soft drinks portfolio in PET bottles, to be packaged using 100% recycled PET,” commented Susan Weenink Camilleri, Head of Sales & Marketing. Recycled PET is PET plastic that has been recycled, reprocessed, and

made into something new. Additionally, any packaging made from rPET can, in turn, be recycled. The use of rPET is fully in line with the principles of a circular economy. This investment in 100% rPET complements the BCRS (Beverage Container Refund Scheme) which has recently announced a 74% collection rate per month since January 2023, with the average number of bottles collected daily reaching almost 675,000. “The longer-term vision of the beverage industry, that is, that packaging should never become waste, is one which we fully endorse,” continued Ms Weenink Camilleri. SFC Press Release issued 04.08.2023.

SAJAN THOMAS DELIVERY DRIVERY FDS

WHAT IS YOUR ROLE AT FARSONS? My role at Farsons primarily involves working as a delivery person. In this capacity, my main responsibility is to efficiently and safely transport goods from one location to another. WHAT ATTRACTED YOU TO FARSONS? I was initially attracted to Farsons primarily because of the job opportunities it offered, especially the chance to develop my career. Additionally, the company’s culture and strong reputation were also significant factors that drew me to the organization.

WHAT IS YOUR ROLE AT FARSONS? My role at Farsons as an 18-year-old IT Technician involves providing essential technical support to ensure the seamless functioning of our company’s digital infrastructure. This includes troubleshooting hardware and software issues, setting up and maintaining networks, and assisting our employees with their IT-related needs. WHAT ATTRACTED YOU TO FARSONS? What attracted me to Farsons was its reputation for innovation and a strong commitment to employee growth. I was drawn to the company’s progressive approach to technology and its willingness to invest in the development of its IT department. Farsons’ supportive work environment and the opportunity to work on cutting-edge projects were major factors in my decision to join the team.

OUR EMPLOYEES

CAN YOU TELL US ABOUT YOURSELF? Outside of work, I am a passionate tech enthusiast who enjoys staying up-to-date with the latest industry trends. I believe in continuous learning, and I am currently pursuing certifications to enhance my skills further. My role at Farsons aligns perfectly with my personal interests and career goals, making it an ideal fit for me.

JETHRO BUGEJA APPRENTICE, QUALITY ASSURANCE TECHNICIAN

GET TO KNOW

JACOB AQUILINA APPRENTICE, IT TECHNICIAN

CAN YOU TELL US ABOUT YOURSELF? I’m Sajan Thomas, originally from India. I come with two decades of experience in the field of driving. During my career, I spent a decade as a bus driver in Qatar and worked for eight months as a trailer driver in Croatia.

WHAT IS YOUR ROLE AT FARSONS? At Farsons I am a Quality Assurance Technician in the main lab. In this capacity, I conduct various analyses on water and beer samples to obtain important data. These analyses encompass a range of tests, including determining the pH of the sample, performing different types of titrations to assess the sample’s concentration, and conducting a specific Sulphur dioxide analysis that is primarily tailored for beers.

WHAT ATTRACTED YOU TO FARSONS? My initial attraction to Farsons dates back to the summer of 2021 when I worked in another department. What drew me to the company, above all, was its impeccable reputation. Over the years, Farsons has consistently delivered high-quality products, and this has left a lasting impression on me. CAN YOU TELL US ABOUT YOURSELF? I am 20 years old and pursuing a Bachelor of Science (Honours) in Chemical Technology. This academic path allows me to delve deeper into the field of chemistry, enhancing my future career prospects. I have a keen interest in scientific discoveries and continuously keep updated on the latest developments in the world of science. Additionally, I am an enthusiastic gym-goer, prioritizing my physical fitness. In my spare time, I also enjoy investing in and analysing the value of gold. 7

ANNE TIMTA

INTERNSHIP WITH HUMAN RESOURCES DEPARTMENT

My motivation for joining the Farsons Group was driven by a desire to complete my internship within a large, dynamic, and highly regarded company known for its strong human values. I had the privilege of attending an awards ceremony honoring deserving employees, which served as a powerful symbol of recognition for achievements in success, teamwork, respect, integrity, dynamism, and excellence. This experience made it evident that the Farsons Group values its employees’ contributions and motivates them through recognition. It became clear that motivated employees are essential in helping the company achieve its strategic objectives. During my internship, I found immense satisfaction in working on employee payroll management under the guidance of Claude Rossignaud (Compensation and Benefits Specialist) and Izaak Attard (HR Officer). This was a particularly enriching experience as it was an area I was not initially familiar with. Thanks to their patient support and step-by-step guidance, I was able to learn and contribute to this significant aspect of human resources management. From the very first day of my internship, I was struck by the team’s dynamism and the positive work atmosphere. I also observed a genuine sense of teamwork and a friendly environment. The spirit of collaboration within this team left a lasting impression on me. Working at Farsons, I realized that a strong team spirit and a cheerful work environment can make tasks more enjoyable, instilling a sense of enthusiasm to come to work each day. 8

Throughout my internship, I had the opportunity to work on three projects that I thoroughly enjoyed managing. The first project involved supporting the beer festival, where my manager, Tonio Mifsud Bonnici (Group HR Business Partner), entrusted me with tasks ranging from managing vouchers for nearly 700 employees to assembling and distributing them. The second project focused on airport orders, where I collected valid identity and police conduct cards from FBIC and FDS employees responsible for order delivery. These documents were then sent to George Darmanin (Health and Safety Security Manager). The third project, under the guidance of Rosette Thake (Talent Development Manager) and Tonio involved analysing past survey statements on employee engagement to assess overall satisfaction. These projects provided valuable insights into project management and the significance of employee training before undertaking missions, which contributes to skill improvement, mission success, and overall company growth.

My internship allowed me to collaborate with a diverse team team and gain an understanding of how things work in another country. This experience has equipped me with the ability to adapt effectively in a diverse work environment and be more flexible; essential skills for my future career. These skills will set me apart from other candidates with similar qualifications, enhancing my employability and prospects for career growth. Furthermore, I significantly improved my English language proficiency thanks to the support and patience of the wonderful and friendly people in the human resources department. They took the time to explain tasks and clarify the meanings of words whenever I faced challenges. I extend my heartfelt gratitude to the Farsons company for providing me with this enriching and unforgettable experience and simultaneously allowing me to enjoy the beauty of the Maltese islands. Farsons is not just a company; it represents a way of life, where working and living harmoniously come together. Sincerely, Anne

LIFE AT FARSONS CELEBRATING OUR CFA AWARDEES

MARTINA ZAMMIT, PAYROLL SPECIALIST - FOOD CHAIN LTD WHAT MOTIVATES YOU IN YOUR JOB? What motivates me in my job is my sense of responsibility and the importance of my role in the organisation. I understand that payroll is a critical function that directly impacts the lives of all our employees. Making sure they receive their correct wage on time is not only a professional duty but also a personal commitment to their financial well-being. This responsibility and opportunity to contribute to a smooth payroll process are motivating factors for me. WHAT DO YOU FIND ATTRACTIVE AT FARSONS? What I find attractive at Farsons is the company’s strong emphasis on employee development and well-being. Farsons invests in its employees by offering training and growth opportunities. The positive work environment here promotes collaboration and teamwork, making it a great place to build a career.

WHAT IS YOUR MOST MEMORABLE FARSONS EXPERIENCE? My most memorable experience at Food Chain is the active part I take in the implementation of the new payroll system. This project is significant because it aims to modernise and streamline our payroll processes, ensuring greater accuracy and efficiency. It is a complex and challenging endeavour that requires extensive planning, coordination, and

technical expertise. What makes it memorable is the teamwork involved to make the transition smooth and successful. The successful implementation of the new system not only improves the accuracy of payroll but also reduces the administrative burden, benefiting both the employees and the company. It is a rewarding experience to see the positive impact of our hard work on the organisation and its employees.

RACHEL MALLIA, MERCHANDISER - QUINTANO FOODS LTD. WHAT MOTIVATES YOU IN YOUR JOB? I have been working with Quintano Food Ltd for nearly 3 years, in the role of merchandiser. Every day, I get motivated by knowing and making sure that our clients are satisfied with our products and my work. It challenges me to find new ways to increase my productivity in order to keep learning and growing in my role. WHAT DO YOU FIND ATTRACTIVE AT FARSONS? It makes me proud to work for a well-known local company. At the same time, the positive environment of the company and that we all work as a team makes me proud to work at Farsons.

WHAT IS YOUR MOST MEMORABLE FARSONS EXPERIENCE? Definitely, being nominated for the Cause For Applause is a nice experience. However, getting to know my colleagues, whom I can call friends, is an experience I am grateful for. 9

GODWIN BORG – BREWING MAINTENANCE MANAGER HOW LONG HAVE YOU BEEN AT FARSONS, AND WHAT IS YOUR ROLE HERE? My journey with Farsons spans 38 years, beginning as an Electrician and progressing through various roles, including Technician, Maintenance Foreman and, ultimately, Maintenance Manager. WHAT MOTIVATES YOU IN YOUR JOB? What keeps me motivated in my role is the opportunity to blend theoretical knowledge I learned from school and technical institutes I attended with practical hands-on work. This harmony between theory and practice has been a source of great satisfaction throughout my tenure at Farsons. WHAT DO YOU FIND ATTRACTIVE AT FARSONS? Farsons’ commitment to staying at the forefront of technology has been particularly appealing.

The company consistently adopts the latest technologies, making it an ideal environment for those who are keen on enhancing their skills and knowledge in the realm of advanced machinery and plants.

being the first employee to receive the “Best Suggestion of the Year” award when it was first introduced. This recognition remains a significant milestone in my career with the company.

WHAT IS YOUR MOST MEMORABLE FARSONS EXPERIENCE? One of my most cherished memories at Farsons is

CHRIS DEMANUELE - LOGISTICS COORDINATOR FARSONSDIRECT HOW LONG HAVE YOU BEEN AT FARSONS, AND WHAT IS YOUR ROLE HERE? I have been part of the Farsons team for five years now. During the past year I have worked as a Logistics Coordinator, handling various aspects of our supply chain management. WHAT MOTIVATES YOU IN YOUR JOB? My motivation at work stems from my strong desire for personal growth and development. I am also driven by the opportunities for career advancement that Farsons provides, as well as the satisfaction from serving our valued clients. WHAT DO YOU FIND ATTRACTIVE AT FARSONS? What draws me to Farsons is its prominent position

as one of the island’s largest and most reputable companies, deeply rooted in local heritage. Additionally, I have always appreciated the supportive and helpful atmosphere within the company whenever I needed assistance.

WHAT IS YOUR MOST MEMORABLE FARSONS EXPERIENCE? I strive to make each day at Farsons memorable, ensuring that I approach my work with a positive and enthusiastic attitude.

FARSONS GROUP REPORTS STEADY INTERIM RESULTS

he Board of Directors of Simonds Farsons Cisk plc announced the interim results for the six months ending 31 July 2023. During this period, the Farsons Group registered a growth in turnover across all its business sectors and a moderate increase in profitability, as it proactively responded to the prevailing economic scenario affecting its operations including inflationary pressures and a tight labour market. The Group registered an increase in its turnover of 13.8%, reaching a level of €65.2 million for the six-month period. Pretax profit for the period under review amounted to €8.1 million, compared to €7.8 million in the corresponding period in 2022. Farsons Group’s trading performance was characterised by a notably strong demand for its products, in part reflecting the recovery trajectory of the tourism sector. However, the Group has sustained margin compression, resulting from a combination of the impact of higher input costs, a continuing tightness in the labour market with an accompanying wage inflation, as well as cost of living pressures on household budgets. Earnings per share attributable to shareholders improved by 7%, from €0.195c in the first half of financial year 2023 to €0.209c for the current sixmonth period. Commenting on the Group’s performance, Chief Executive

Officer Norman Aquilina said: “Management has been focusing on containing inflationary pressures by improving operational efficiencies across various sectors and averting passing on all increases to the consumer. We have also been responding proactively to shifting market demands by anticipating and aligning with changing consumer preferences. Margin compression is expected to remain a challenge and a market reality during the rest of the financial year and beyond, but we are actively engaged in the goal of restoring our margins.” On the investment front, Farsons Group celebrated a significant milestone in June 2023 with the inauguration of the restored former Farsons Old Brewhouse, where all the food and beverage outlets are now open to business and generating increasing patronage. The Group

is now shifting its attention to other growth avenues, such as enhancing its logistical capacities to meet the growing demands of its beverages sector. Furthermore, the Group also embarked on the planning process for a significant investment in the foods sector to develop warehousing facilities, offices, and a state-of-the-art logistics centre at a site in Qormi that already forms part of the Group’s portfolio. While heralding the Group’s commitment to future investments, Farsons Group Chairman Louis A. Farrugia added: “The Board of Directors, together with the management team, remains focused on enhancing its adaptability and agility in responding to the current market and economic challenges as it vies for further growth. Following the results achieved in the six months under review, our outlook remains cautious yet optimistic for the remainder of the current financial year.

THE DISTRIBUTION FUNCTION - PART II

VINCENT GIMENO, DISTRIBUTION MANAGER DISTRIBUTION

Distribution is one of the final steps in the supply chain through which orders are delivered to our customers and the relative payments are received. This part of the process is challenging because it involves planning, which is key to ensuring a smooth flow and client satisfaction. There are various factors to be taken into consideration, such as delivery constraints, time windows, and external factors such as traffic and client location. During the last few years we have worked towards greater synergy between FDS and FBIC distribution employees. We have strived to be more flexible, where this was required, and have standardized our distribution processes. Our distribution team at FDS and FBIC consists of a Distribution Executive, a Distribution Administrator, a Distribution Officer, three Route Coordinators, 76 full-time Deliverymen, and three Delivery Contractors. During summer we are joined by 17 casual Deliverymen, not including the WH and the clerical team who work closely with us to enhance our performance. During peak season, on a daily basis, we satisfy up to 550 orders and 50,000 cases for FDS (including our direct channel), and up to another 280 orders for FBIC.

ROUTING

Routing is another critical step in the process. A delivery plan is made for the next day to ensure the efficient despatch of resources and orders for full client satisfaction. Orders are input and 12

connected to specific predefined departures according to our distribution routes. Distribution Coordinators play a central role in scheduling the distribution plan according to the quantity of cases, the type of clients and the forecast routes. The Distribution Executive creates a staff allocation plan for the following day, assigning Deliverymen per truck, taking into consideration vacation leave, absences and route knowledge of our delivery team. The plan is then communicated to our coordinating team for routing allocation. Our Distribution Coordinators are also in charge of the day-to-day queries from clients, sales representatives and drivers, as well as the monitoring of deliveries. At cut-off time our coordinating team validates the last orders and extracts the order lines to a routing sheet. They check the default route allocation and assign a registration number to each client’s order, check the loading in terms of pallets capacity and weight per truck and trip, and determine the allocation of the order on the first load as well as on successive loads,

where required, according to client delivery time windows and ETA forecasts. When the plan is set, they adjust the departures according to the latest changes in WMS and communicate the instructions to our Logistics Clerks team in order to generate pick lists. Pick lists are then given to our Picking Team. While planning more than 700 orders per day (FDS and FBIC combined) our Distribution Coordinators also plan and register the reverse logistics requests, such as full returns or empties to be collected from the market. By the end of each working day, the Distribution Executive communicates the daily plan to the sales team for next day’s deliveries. This plan is also given to the Security Team and the Dispatch Office.

DELIVERIES

Between five and six in the morning, our Delivery Team reports to the Despatchers and the Morning Officer regarding their allocation for the day. They collect the documents, such as invoices and load sheets by

customer, fuel cards, and any material that they would need for the day. Each allocation is registered as “sign out” in the Reconciliation Book. Thus, the Delivery Team is charged to return the material during “signing in” at the end of their shift. As soon as they have all the goods and the documents in hand, they proceed to their truck and commence their deliveries. In most instances, two Deliverymen are allocated per truck. One of them is the designated cash handler, who is in charge of the invoices and any payment collection. They may have up to 2 to 3 loads and an average of 20 daily drops for FDS and 30 for FBIC. To facilitate unloading at the clients, our staff make use of an electric palletizer, which is allocated per truck. The Delivery Team is in charge not only of delivery but also of the collection of empties from the market and of registering them on the client invoice. After delivery, any trucks returning to the WH report to the Empties WH, where empties are unloaded and registered. The responsibility of our Delivery Team is indeed an important one: they are the ones who ultimately face our clients when delivering the goods and when collecting the payments. If,

for some reason, some items are not delivered, the Delivery Team will return them to the Logistics Yard where the Logistics Officer or Logistic Clerks check and mark the items in the “Full Returns Note” (FRN). The Delivery Team will then replenish the items in their respective pick location and report to the Distribution Executive who will ensure that quantities as shown on the invoices match with the FRN, and to approve the related credit notes. The invoices and the FRNs, after being stamped, are taken to the Reconciliation Office by the Delivery Team, and cash and cheques are given to our Cash Office. Drivers also ensure that their vehicle cabins are kept clean

and that cleaning products and a power wash facility are at hand. The vehicles are then parked at their dedicated parking space in our Truck Depot.

EMPLOYEE FOCUS WAYNE DIMECH

SALES ADMINISTRATOR

CAN YOU TELL US ABOUT YOUR BACKGROUND AND HOW YOU ENDED UP IN YOUR CURRENT ROLE? My name is Wayne Joseph Dimech, 40 years old, from Rabat. I started working with Farsons Group in 2003. Before that I worked at Guido Vella Cash & Carry. In 2006, I was transferred to the Brewery and, for 11 years, I formed part of the Finance Department. After that I worked in the Export Department, and from 1 September 2019 I moved to the Sales Department. Today I am Sales Administrator within the Sales & Marketing Department. CAN YOU DESCRIBE YOUR CURRENT ROLE AND RESPONSIBILITIES WITHIN OUR TEAM/ ORGANIZATION? My job consists mainly in preparing Trade Agreements, with all that it entails. So I liaise directly with the sales managers on all issues relating to these agreements. I prepare monthly payments and documents relating to all the agreements we have in place. I take care of Merchandising & Agreements modules on the new online platform, the CRM, which is a client-oriented database, through which the user can search any data about the client in one place. I am also responsible for Technical Services Purchasing.

HAVE YOUR HOBBIES OR INTERESTS EVER INFLUENCED YOUR APPROACH TO WORK OR PROBLEM-SOLVING? From managing football teams I have learned how to approach difficulties and solve problems. From music I have learned that I am part of a team, which is led by the band director. This has taught me that I have to be a team player and work towards a common goal. These two aspects in my hobbies help me a lot with how I deal with life at work. WHAT DO YOU ENJOY MOST ABOUT WORKING WITH OUR TEAM/ORGANIZATION? Practically my whole working life has been with Farsons. For me it is like a second family. I have learned a lot over almost 20 years with the Group and I look forward to learn much more. OUTSIDE OF WORK, WHAT ARE YOUR INTERESTS AND HOBBIES? My hobbies take almost all of my free time. My first love was football. At a young age I played with Rabat Depiro Football Nursery till I turned 18. I have been coaching at the Rabat Ajax Football Nursery for the past 10 years. Currently I coach the U17s. My other hobby is music. For the past 23 years, I have played the baritone with the L’Isle Adam Band Club, Rabat. I have a Grade 8 Certificate in Music Literacy from the London College of Music. Apart from playing, I teach Music Literacy to beginners. In 2005 I composed my first festive march. I actually compose one every time we have a new set of marches. I am Chairman of the Band’s Commission and Music Archivist of the Band. HOW DO YOU BALANCE YOUR WORK RESPONSIBILITIES WITH YOUR PERSONAL INTERESTS AND PASSIONS? Sometimes my schedule is very busy indeed, but somehow I manage to cope quite well since my hobbies are centred around Rabat.

ARE THERE ANY SKILLS OR LESSONS YOU HAVE LEARNED FROM YOUR HOBBIES THAT YOU FIND APPLICABLE TO YOUR PROFESSIONAL LIFE? Yes, being a very loud and impulsive person, I have learned to stop and listen before I act. It does not always work but I am trying to work on it! CAN YOU SHARE AN INTERESTING STORY OR EXPERIENCE RELATED TO ONE OF YOUR HOBBIES OR PASSIONS? I have a lot of stories to tell but I will mention two, the first of which I will never forget. In 2000, the L’Isle Adam Band travelled to the Holy Land for a week-long pilgrimage, where we gave four concerts: one in Nazareth, two in Betlehem, and another one in Jerusalem. Till that date we had been the only Maltese band to play in the Holy Land. The other experience is winning the U15s League with my hometown club, Rabat, in 2022. That was the best sports experience in my life.

STRIDE

RECOGNITION AWARDS 2023

e are thrilled to share the remarkable success of our recent Recognition Awards Ceremony, where we came together to recognise the exceptional contributions of our dedicated employees. This year’s event marked a significant departure from previous years, as nominations were open to all employees, reflecting our commitment to inclusivity and recognition for outstanding work at every level of our organization. Here are the key highlights: • Inclusive Nominations: Unlike previous years, where only management could nominate, we opened the floor to all employees. This change was made to ensure that every team member has an opportunity to recognize their colleagues’ outstanding efforts. • Overwhelming Response: We were delighted to receive a total of 113 nominations during the three-week nomination period. This enthusiastic response demonstrated the strong sense of camaraderie and appreciation within our Farsons family.

Friday, 29th September, at Kettles The Brewhouse. It was heartening to see approximately 200 guests in attendance, including nominees and their partners, nominators, and our management team. The event was a true testament to our commitment to celebrating excellence as a family. We extend our heartfelt congratulations to all 72 employees who were recognised for their outstanding contributions. Your dedication, innovation,

and commitment to our organisation shall not go unnoticed, and we are proud to have you as part of our team. This event was a celebration of what we can achieve when we come together as a united Farsons Group, recognising that excellence knows no boundaries. We look forward to continuing this tradition of inclusivity and recognition in the years to come. Finally, a heartfelt thank you to everyone who contributed to the success of this memorable evening.

• 55 Outstanding Achievements Recognised: After a thorough evaluation process, 55 nominations were accepted, resulting in 72 exceptional employees receiving well-deserved recognition for their stellar work, including Team Awards • A Night of Celebration: The Recognition Awards Ceremony took place on

KINNIE AND LUZZU STAMP PLACES FIRST IN EUROPEAN COMPETITION

A FIRST FOR MALTA SINCE EUROPEAN POSTAL COMPETITION WAS LAUNCHED IN 2009

“

I wanted to give the feeling of someone enjoying a drink – Kinnie – while taking in – the view in Marsaxlokk. Designer Daniel Spiteri

”

A Maltese stamp displaying traditional Maltese soft drink Kinnie and luzzu boats has won first place in a competition among 13 small European postal authorities. The stamp shows the retrolooking branded Kinnie bottle displayed centre stage with a colourful local backdrop showing traditional luzzu boats, a typical Maltese village shoreline and the cupola, dome and steeples of an iconic baroque church. “I wanted to give the feeling of someone enjoying a drink – Kinnie – while taking in the view in Marsaxlokk,” said designer Daniel Spiteri who forms part of the creative team at MaltaPost. “We used a mixed media approach as the retro bottle of Kinnie featured in the stamp is a photo. I also wanted to feature the main ingredient which, in this case, is an orange.” This is the first time that Malta won the award ever since the Small European Postal Administrations Cooperation (SEPAC) launched the competition in 2009. SEPAC consists of 13 European postal authorities: Aland, the Faroe Islands, Gibraltar, Greenland, Guernsey, Iceland, the Isle of Man, Jersey, Liechtenstein,

Luxembourg, Malta, Monaco and Vatican City. Malta has been part of SEPAC since its inception in 1996, said Mary Grace Simpson, head of philately at MaltaPost. She explained that, every year, SEPAC members release a joint stamp issue, bearing a common theme. Stamp issues from participating member countries are uploaded to an online portal allowing people worldwide to vote for the most beautiful SEPAC Stamp 2022. The 2022 SEPAC issue had “Local Beverages” as its theme. Spiteri designed four stamps bearing the chosen theme, each featuring a local beverage. The submissions included the Bajtra Liqueur, San Blas beer, Ġellewża wine and Kinnie. The latter was selected for the competition, and MaltaPost won first place.

With its stamp design featuring sea buckthorn berries and juice, Aland-Post came in second. Guernsey received third place for its stamp showing a beer-thieving seagull. “We are proud and honoured to have won this prestigious international award,” said Simpson. “One has to keep in mind that whenever there are competitions that require international public voting Malta tends to fall behind. But this time we won and this means a lot.”

EVENTS & WELLBEING

PINK OCTOBER 2023

SUMMER EMPLOYEE BBQ

HR GIG

FIVE CHAIRS, FIVE CHOICES

FARSONS AT MCAST FRESHERS WEEK

HEALTH CHECKS

UKRAINIAN STUDENT VISITS

FARSONS APPRENTICE KATYA PEPLOW PANELLIST DURING MCAST CONFERENCE

EFFECTIVE COMMUNICATION TRAINING

ECOPURE ADMIN STAFF CUSTOMER CARE TRAINING

BLOWMOULDING TRAINING

MERCHANDISER TRAINING

THE ‘WHY’ BEHIND THE ‘WHAT’ NURTURING A FOOD SAFETY CULTURE

DANIEL MIFSUD, FOOD SAFETY MANAGER

n the world of brewing and the wider beverage production industry, quality and flavour are paramount. But, let’s not forget another critical factor to success - food safety. Ensuring the safety of the beverages we produce is not just a legal requirement; it’s an essential part of maintaining a stellar reputation and keeping our customers happy. In this article, we’ll delve into the key aspects of food safety that we should continue to prioritize. Through this article, the author hopes to provide clarity as to why we do what we do.

Staff Training: The foundation of any food safety program begins with well-trained and competent staff. When employees are educated on safe food handling practices and an appreciation to Food Safety Culture is imparted, the risk of Food Safety failures is significantly reduced. Regular training sessions and certifications are a must. Training comes in many shapes and forms, from team meetings to job shadowing experiences. This article is also a form of training! The typical classroom style training where the trainer talks and the trainee listens, is not the only form of training in our company’s repertoire. Good Hygiene Practices: Good Hygienic practices should be employed at various levels. Starting with personal hygiene, such as frequent handwashing, the use of gloves, and the use of hairnets where applicable and finishing with plant and

equipment sanitation regimes, which are a critical part of any Food Safety Management System. CIP (Clean-in-Place), COP (Clean-out-of-Place) systems as well as general good quality housekeeping ensure that your food production environment is up to standard at all times. How do we manage this? By establishing strict cleaning and sanitizing schedules and then sticking to them. Cross-Contamination Prevention Systems: This is the reason why we have a number of policies that deal with things like Chemical Control, Post Maintenance Hygiene Checks, mandated use of special clothing in open product areas, hairnets and a number of other measures, all with the aim to reduce the risk of cross contamination. In this respect, it is important that each one of us assumes the role of Food Safety Ambassador,

and takes the initiative to speak to colleagues who may, inadvertently, find themselves on the wrong side of our internal food safety regulations. This is, after all, what a great Food Safety Culture is all about! Pest Control – It goes without saying that pests and food do not go together. The simplest and easiest way to control pests is to keep clean, and close doors and windows. It literally is as easy as that! Safe (and Honest) Ingredient Sourcing: Being vigilant about the source of our ingredients and packaging materials is a very important link in the maintenance of a safe supply chain. Ensuring that our product’s building blocks meet our quality and food safety standards is elementary. Apart from these considerations, it is important to also watch out for the ‘authenticity’ part of the equation, i.e. the process of ensuring that we’re getting what we’re buying. History shows us that there are unscrupulous players out there who won’t think twice before selling you something as something else. Think of the

horse meat scandal that shocked Europe a few years ago. These food fraud events are going on all the time unfortunately, and one of the tasks of the Quality team is to keep an ear to the ground and hence, reduce the risk of Farsons being targeted. Allergen Awareness: Food allergies are a growing concern worldwide, with an estimated 1-10% of the world’s population being allergic to one allergen or another. What is more worrying is that this number is growing! Apart from the systems in place to manage allergen cross contamination, once again, each and every one of us has a role to play here. Let’s keep a high level of personal hygiene and ensure that consumption of food only takes place in designated areas such as the canteens and kitchenettes. Not to mention the importance of CIPs… Waste Management: Proper disposal of food waste is crucial. Waste must be stored and disposed of in a way that prevents contamination and the attraction of pests such as rodents and birds. This is the reason why waste containers need to be covered and kept in a good state of hygiene (and repair) by way of periodic washing.

Regular Inspections: Scheduling regular inspections and conducting internal audits ensures the company identifies and rectifies potential issues before they become serious problems. This is not a ‘test’ of one team or another, but an objective way of measuring the effectiveness of those processes that we rely on to deliver safe, good quality products day in day out. Emergency Preparedness: It’s important to develop and communicate clear protocols for handling food safety emergencies. This includes actions to take in case of foodborne illnesses or product recalls. This has to take place during on-crisis periods. Although an uncomfortable thought, preparing ourselves for such a scenario is like a health insurance; you hope you never need it, but it’s great if you do. Continuous improvement: Being comfortable with accepting that you’re never quite there is key to continuous improvement. Resting on your laurels will make sure you’re left behind in no time. Being proud of your strengths while simultaneously tackling your weaknesses head on is important in any aspect of a successful business, not

least that of food safety and quality management. Engaging in continuous improvement activities is not a sign of failure, but a commitment to achieving excellence. I hope this article goes some way in explaining the ‘why’ behind a number of activities undertaken at Farsons that ensure good food safety and quality levels. Maintaining a safe food environment in our brewery is not only essential for legal compliance and customer satisfaction, but also for the wider business as a whole. By implementing robust food safety practices we are not only protecting our customers, but also upholding a great reputation that has been more than 90 years in the making! Cheers to sipping safely!

Christmas Hampers 5% on hampers and 15% on wines and spirits for the months of November and December for Farsons Group Employees Scan the QR code to view this year’s catalogue.

QUINTANO FOODS RECIPE

Zucchini Christmas Trees with yogurt! • 15 minutes • Serves 2 This Christmas impress your loved ones by creating a Zucchini and creamy Greek Yogurt tree! INGREDIENTS • 200g Authentic Greek Yogurt 10% fat • Salt • 1/2 teaspoon smoked paprika • 1/2 teaspoon dry mint • 3 chopped parsley sprigs • 5 Zucchini of different sizes • 1 spoon olive oil • Sauteed white sesame and black currant 26

INSTRUCTIONS • Cut the zucchini into thick slices and spread them on the baking sheet, grease them with olive oil and salt and bake them in a preheated oven for 15 to 20 minutes, until golden brown. • Meanwhile, in a bowl, mix the authentic Greek yogurt with the paprika, the parsley, the salt and the mint. • Place the yogurt mixture in a pastry bag.

• When the zucchini has cooled, proceed to the filling of the trees: we start with a zucchini base and create layers of yogurt and zucchini alternately. Put a star toothpick on top and sprinkle with sesame seeds and black currant.

QUINTANO FOODS

TANYA TAYLOR MERCHANDISER

Employee Focus

BACKGROUND AND CAREER PATH CAN YOU PROVIDE SOME INSIGHT INTO YOUR BACKGROUND AND HOW YOU CAME TO BE IN YOUR CURRENT ROLE? My background has always revolved around working with people and in sales-related environments. Before joining Quintano Foods, I worked as a salesgirl in a clothing store. I took a break from work when I had my children but wanted to return to the workforce. Someone suggested I apply for a promoter position at Law Quintano (at that time), and I got the job due to my extensive experience working with people. I started as the first promoter for the Danone brand in Malta. As Quintano expanded its merchandising services in various supermarkets, I applied for a merchandising position, initially at Pavi when it had just opened, and later at many other shops. CURRENT ROLE AND RESPONSIBILITIES COULD YOU DESCRIBE YOUR CURRENT ROLE AND WHAT YOUR RESPONSIBILITIES ARE WITHIN THE TEAM AND ORGANIZATION? Presently, I’m responsible for Pama Supermarket. My role

involves overseeing fresh sales and merchandising for the company’s entire portfolio. However, we work as a team, so sometimes I assist in other outlets when needed. ENJOYMENT IN THE WORKPLACE WHAT DO YOU FIND MOST ENJOYABLE ABOUT WORKING WITHIN OUR TEAM AND ORGANIZATION? A: I appreciate the independence I have in my work. I feel a sense of satisfaction when I see our products displayed well, and customers choose them over competitors. Additionally, I enjoy the positive working environment and the strong relationships we have with customers and supermarket staff. PERSONAL INTERESTS AND HOBBIES BEYOND WORK, WHAT ARE YOUR INTERESTS AND HOBBIES? I have a passion for the seaside and swimming. I also enjoy long walks in the countryside. On rainy days, you’ll find me with a good book as I love reading. House décor and design are among my interests, and I enjoy organizing and redecorating my home. BALANCING WORK AND PERSONAL LIFE HOW DO YOU MANAGE TO BALANCE YOUR WORK RESPONSIBILITIES WITH YOUR PERSONAL INTERESTS AND PASSIONS? I work reduced hours, which allows me to maintain a healthy work-life balance.

Additionally, my husband is supportive and helps with household tasks. APPLYING HOBBIES TO WORK HAVE YOUR HOBBIES OR INTERESTS EVER INFLUENCED YOUR APPROACH TO WORK OR PROBLEM-SOLVING? Certainly, my love for décor and organization reflects in my work. I take pride in creating well-organized and visually appealing product displays. TRANSFERABLE SKILLS ARE THERE ANY SKILLS OR LESSONS YOU’VE LEARNED FROM YOUR HOBBIES THAT YOU FIND APPLICABLE TO YOUR PROFESSIONAL LIFE? Yes, raising my children has taught me valuable life skills, and they often seek my advice on house décor and life matters. I’m proud of the values I instilled in them, and it’s fulfilling to see them and those around them happy. CAREER MILESTONE YOU MENTIONED YOUR 20-YEAR ANNIVERSARY WITH THE COMPANY IN JANUARY 2024. COULD YOU SHARE A BIT MORE ABOUT THIS MILESTONE? I began working with the company in 2004, so my 20-year anniversary is a significant achievement. It’s been a rewarding journey, and I look forward to continuing to contribute to Quintano Foods. Congratulations!

FOOD CHAIN UPDATES

MIRIAM MIFSUD, HR MANAGER NEW TRAINING ROOM

t Food Chain we believe that investing in training and development empowers our team members and drives our collective success. We understand the value of continuous learning and development, and we are committed to providing the best environment for our employees to thrive. With that in mind, we have designed a training room at Burger King, Valletta, that caters for all our learning needs. This training room was opened in June 2023, where we are now running all training such as HR-related or Brands Operations. The opening of this training room symbolizes our dedication to the professional development of our team members. It is not merely a physical space but a hub of growth, learning, and collaboration. We look forward to seeing this space become a hub of knowledge exchange and contribute to our collective success.

Training to all

HR Training Participant packs

STAR EMPLOYEE

We firmly believe that recognizing and celebrating our exceptional team members is crucial for fostering a culture of appreciation and motivation. Our employees are the heart and soul of our organization, and their dedication, talent, and hard work continue to propel us towards success. Our Star Employees are nominated by their colleagues and this award is presented every quarter of the year. To honour their remarkable contributions and create a tangible symbol of our gratitude, we have designed an exquisite recognition award. Crafted with utmost care and attention to detail, this beautiful ornament serves as a timeless reminder of our appreciation for our exceptional employees.

SUMMER PARTY

We are excited to share some of the amazing moments from our recent Company Summer Party. It was a night filled with laughter and unforgettable memories. From candid smiles to epic dance-offs, our HR Team came together to make this event truly special. Here are some snapshots that capture the essence of our summer celebration. Our Summer Staff Party 2023 was more than just a party; it was an opportunity to strengthen bonds, unwind, and create cherished memories. Attendees also had the chance to win prizes such as Weekend Breaks for the best dressed according to our Theme – Disco. We want to express our heartfelt gratitude all the employees who joined us in making this event a resounding success. The energy and enthusiasm were contagious, and it’s moments like these that remind us of the incredible team we have. 28

Training on QSC Champions – Burger King

KINNIE ONCE AGAIN OFFICIAL PARTNER FOR

X Factor Malta K

innie, the Mediterranean Classic since 1952, is once again proud to announce its collaboration with X Factor Malta as its Official Partner for this record-breaking TV show.

X Factor Malta Season 4 airs every Sunday at 8:50pm on TVM and follows the contestants’ journey through different phases starting with the Auditions, filmed throughout the summer, followed by Bootcamp, the Chair Challenge, the Judges’ Houses, and ending with the Live Shows culminating in an exciting Finale on Saturday, 3rd February 2024. “The announcement of this second collaboration with X Factor Malta follows the hugely successful collaboration of the two brands in the 2021 edition. Kinnie has long been a supporter of local musicians and artists, and this announcement reinforces the brand’s commitment to supporting local talent,” commented Mr Karl Bondin, Marketing Manager at Simonds Farsons Cisk plc. “Kinnie has already started accompanying the judges and participants throughout the Auditions

filmed in the summer and will continue to do so through to the Final Live Show. Loyal Kinnie consumers and followers can expect some great giveaways, such as free tickets to the shows as well as branded merchandise,” he added. This year’s judging panel sees the return of well-known judges Howard Keith Debono and Ira Losco, joined by new judges Gianluca Bezzina, who represented Malta at the 2013 Eurovision Song Contest, and Amber, who represented Malta in the 2015 Eurovision Song Contest. Another new personality in this edition of X Factor Malta is host Gianni Zammit, bringing energy and dynamism to the show. The X Factor is a Syco Entertainment-owned format, globally co-produced and owned by Fremantle Media Limited and produced locally by Greatt Company Limited.

SFC Press Release issued 02.10.2023

INTERNATIONAL BEER CHALLENGE

Awards for Farsons Beers T

hree beers brewed by the Farsons Brewery have once again been awarded silver and bronze medals in this year’s edition of the International Beer Challenge (IBC) Tasting Awards.

Cisk Lager and Cisk Excel Low-Carbohydrate Lager have been awarded Bronze and Silver respectively in the Lagers category, whilst Blue Label Ale, from the Farsons Classic Brews range, was awarded Bronze in the Ales Category. The IBC Tasting Awards are established through a rigorous judging process – a highly controlled setting of blind tastings by panels of more than 70 respected and experienced industry experts ranging from retailers, importers, publicans, brewers, writers and flavour analysts. “Being recognized and awarded by a prestigious international competition, as is the IBC, is an outstanding achievement, and our brewers remain proud and resolute in their unwavering commitment to consistently deliver quality beers,” commented Mr Eugenio Caruana, Chief Operations Officer at Simonds Farsons Cisk plc. Being part of the IBC carries with it numerous significant benefits. Apart from the fact that the competition acknowledges the skill of the brewer, an IBC medal is also an internationally recognised symbol of quality. Samples of cans, bottles and mini kegs are delivered to the judging area in groups of numbered tasting glasses to ensure the accuracy of the blind tasting. Each judge will assess products and aim at rewarding a 30

well-made, interesting beer that deserves to be consumed. The variety of the beer is selected by the entrant and verified by the table captains. Each beer is blind-tasted and awarded a Bronze, Silver or Gold for its aroma, appearance, taste and finish or, in some cases, no medal at all if the level is not achieved. This year’s competition saw entrants from more than 30 countries, not just from brewing heartlands such as the UK, Germany, Belgium, the US and the Czech Republic, but also from emerging beer nations such as Bolivia, Paraguay, South

SFC Press Release issued 18.09.2023

Korea, Taiwan and Mongolia. 40 beers won gold medals, 130 won silver, while 188 won bronze. Mr Michael Farrugia, Deputy Chief Executive (Beverage Business) at Simonds Farsons Cisk plc, said, “Our portfolio of beers has garnered several prestigious international awards over the years, and these latest awards from the IBC reinforce the pride not only of our brewers but also that of our entire workforce, especially when considering that we are competing against global brands. It is indeed a testament to true quality and consistency.”

WHAT IS THE WELFARE FUND ĦADDIEMA FARSONS?

GEORGE DARMANIN - HEALTH & SAFETY AND SECURITY MANAGER

he welfare fund ħaddiema farsons assists its members, financially or otherwise, in cases of long-term illness and medical treatment overseas, as and where applicable. This support may be extended to relatives in specially approved cases. It also supports the farsons group’s subscription to the richmond foundation’s services as well as csr activities, amongst several other initiatives. The WELFARE FUND has helped a number of employees and consistently continues to do so. Being a member will support some of your colleagues and maybe even yourself, should you ever need such assistance.

ANNOUNCEMENTS

EMPLOYEE

WHO IS ELIGIBLE? Eligible employees are those who are on a definite or indefinite contract, full-time, part-time or reduced basis.

HOW DO I SUBSCRIBE? With as little as €3.00 per month, if you were engaged with the company after 01 March 2016 (i.e. when the statute was revised), you can become a member of the Welfare Fund Ħaddiema Farsons.

WHO CAN I CONTACT FOR MORE INFORMATION? You can send an e-mail addressed to me at george. darmanin@farsons.com. You may also contact the other members of the committee: Rachel Zammit Soler (CEB), Neil Lofaro (Dispense & Vending), Joseph Mifsud (Workshop). If you would like more information, you can also contact the HR Department.

BIRTHS • Melanie Monreal Shipping Procurement Officer – Baby Girl Elise Monreal 06/09/2023

RETIREMENTS • Mario Cremona – Security officer • Godwin Borg – Brewing Maintenance Specialist

Competition ISSUE NO. 52

SP OT THE

ADULT COMPETITION

DIFFERENCES

One lucky winner of the Employee Competition will be drawn at random from all submissions and will be entitled to a €25 allowance, added to their Employee Benefits Card.

CHILDREN’S COMPETITION

ubmit a video of your child performing or singing a Christmas Carol. One lucky winner of the Children’s competition will be drawn at random from all submissions and will be entitled to a €25 voucher from Model Toys. Submit your name and punch card number with your replies to Nicholas Curmi, HR Department nicholas.curmi@farsons.com by the 28th February 2024.

FARSONS’ AIM SUGGESTION SCHEME

NICHOLAS CURMI, HR OFFICER

AIM is the Company’s suggestion scheme, giving employees a space to voice their ideas on how we can innovate and improve, thereby creating a continuous improvement culture. The scheme is a clear example of our belief in empowering employees, listening to experts in their field so that they can also contribute to our LEAN Principles. All employees are eligible to participate in the AIM Suggestion Scheme if their suggestion goes beyond what is expected of them in the course of their normal duties.

SUGGESTIONS MAY FOCUS ON: • Savings • Innovation SUGGESTIONS • Quality • Environmental Impact • Lean Concept Improvements • Health & Safety When filling in the form, provide as much detail as possible. You can submit your form either by sending it via e-mail to nicholas.curmi@farsons. com or else via internal mail addressed Attn: Nicholas Curmi, HR Department.

VISIT E-TEAM FOR MORE INFORMATION AND TO FILL OUT THE SUGGESTION FORM!

KEEP TH E

COMING