Sustainability Report FY 2021

103 RUFFINO | Sustainability Report FY 2021 The staff selection, hiring and training processes, which are mapped when needed, are regulated by a specific procedure that also outlines the company procedure for recruiting and also for the managing of temporary resources. We use various recruitment channels to select personnel, incIuding job fairs like Jobbando, whi- ch takes place in Florence every year, and Recru- iting Days, organized at local higher education institutes, with which Ruffino has consolidated partnerships, such as the University of Florence and University of Pisa. Due to the company’s hi- story and importance in the local area, we have structured a database that is updated with the many spontaneous applications that we receive. For all the resources hired, following a process that includes interviews and discussions with the Human Resources (HR) department and the department heads, new employees are welcomed and mentored for an introduction to the Group’s history, its products, and the roles and responsi- bilities of the internal departments. Depending on specific requirements, training sessions are organized with department heads. Moreover, cellar and estate tours are organized for new site employees in order to introduce them to the pro- duction center and ensure appropriate knowled- ge of the production sites and related processes. In order to share the company culture and forma- lized managerial aspects, new resources are pro- vided with a welcome kit, which enables them to read about company regulations and the Code of Ethics and Policies in force, including the Policy on the consumption of alcoholic beverages; the Environmental, Health and Safety (EHS) Policy; and the Policy on the prevention of harassment. New employees also receive the “MyPayRoll” app handbook, which all employees can use to ma- nage their in-office attendance, book the canteen service and monitor their documents (such as pay slips and the Unica certification). For all staff, specific training sessions are plan- ned after having analyzed training needs, mana- ged jointly by the HR team and the department heads. The Group draws up annual training company that takes into consideration all the training needs set out by the required legislation and applied voluntary standards, with particular reference to training about: • Italian Legislative Decree 231/01; • health and safety of workers; • food safety and protection of food products; • environmental legislation and related fulfil- lments. The total hours devoted to training were 1,406 (an average of 4.7 hours per employee) down compared to the previous year (3,766 hours and 12.6 hours on average per employee) due to the restrictions and organizational limits enforced by the Covid-19 health emergency. Laborers Workers Directors and manager Average hours of training by professional level FY 2021 FY 2020 FY 2019 5.05 6.36 6.15 14.00 23.09 12.38 8.29 12.95 7.74 Selection, training and development