Hygiene rules
Quality assurance
Our company in the context of producting and distributing safe products , implements the system HACCP .The corresponding study has been prepared to describe the principles of operations and documents, the Risk Analysis and Critical Control Points. The methodology is applied by the company, to control the safety and hygienic production and disposal of food, according to the regulations and sanitary provisions.
We make Checks :
- To the staff
- In the facilities
- To the production processes
- To the transportations
- At the receipts
- In water and ice (physicochemical and microbial analyses) that are used during the production
Also within the framework, Total Quality Assurance, of our company, the following are applied:
- Staff training, in the basic principles of food hygiene and safety, based on the guidelines of EFET.
- Collaboration with a certified insecticide-myocide company.
- Use of detergents certified and approved for professional use and training of the personnel who use them.
- Work only with Haccp qualified suppliers.
- Use of grease collectors in our production lines, to protect the environment
- Automatic recording system for monitoring the temperatures of the specific rooms, for immediate intervention and resolve any problem that arises.
- Labeling of the allergenic ingredients of our products and immediate information to the consumer, as long as this is requested.
- labelings of our packaged products, providing nutrition information
- Regular and extraordinary checks on the quality of our products and raw materials, using the corresponding instruments (ph-meter, hygrometer, etc.).
