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FOOD SAFETY MANAGEMENT SYSTEMS
FOOD SAFETY MANAGEMENT SYSTEMS

 
ASSESSMENTS AND AUDITS

 
MANAGEMENT SYSTEMS FOR HEALTH AND SAFETY AT WORKPLACE

 
LABELLING OF PRODUCTS

 
DEVELOPING NEW PRODUCTS

 
MANAGEMENT MANUALS

 
MODIFICATION AND MODERNIZATION OF MANAGEMENT SYSTEMS.

 
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Management Systems for the safety of food

All of the activities that operate in the food industry are facing a vital challenge - the obligation to deliver “safe food” to their customers..

This applies to all the links in the food chain; starting from the producer, farmer, manufacturer, up to the owner of the restaurant, the shopkeeper and the hotelier, who are the last links of the food chain before the final recipient, the consumer! This is commonly refered to as ''from farm to fork''.


1. HACCP (Hazard Analysis and Critical Control Points)

HACCP is an innovative methodology, based on a series of unbreakable rules. It ensures the maximum protection of foods from every conceivable risk. It is applied to all levels of the food chain, with excellent results.

2. BRC- FSSC- ISO 22000:2018

BRC-FSSC 222000-ISO 22000 is a special study which certifies that a product meets all the recent regulations of hygiene and food safety.
BRC-FSSC 222000-ISO 22000 ensures the broad acceptance and success of a product in the market!

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