ON THE QUALITY OF ELLINIKI SFOLIATA
Commitment of the company’s management and staff is:
To produce safe, high-quality products that meet the requirements and needs of consumers and current Legislation.
Commitment and always aim to produce products that comply with their Regulations and Standards that apply to them and are suitable for their intended use.
Guideline product quality, which must be provided to the customer at all levels of its standards with well-controlled and well-designed activities.
Satisfaction of bilaterally agreed customer safety requirements.
Maintaining effective communication with suppliers, customers and control authorities to ensure adequate information on food safety.
Selection of food suppliers with strict specifications and criteria and continuous control.
Application at all stages of production, processing, storage and distribution of products of Good Hygiene and Industrial Practice principles.
Employing the company with responsible and knowledgeable staff who fully meets its important role in ensuring the hygiene of the food produced.
Continuous investment of the company in the education and training of its staff.
Implementation of the HACCP System as foreseen by European Regulation 852/2004 and in accordance with the requirements of International Standard EN ISO 22000: 2005, for all products produced and for all stages of the production process, from receipt to distribution of products.
Commitment to faithfully imply the HACCP System for the hygiene and safety of our products.
Full alignment with regulatory requirements and requirements of the Competent Authorities.
Provision of financial resources and means necessary for the installation and operation of the system.
Recognize & evaluate all possible risks at all stages of food business management and establish preventive control measures.
Defining Prerequisite Programs and Critical Control Points that will eliminate or reduce to an acceptable level the risks as well as Critical Limits for their control.
Determination of CCS monitoring actions as well as defining Corrective Actions in case of deviation from the critical limits.
Continuous monitoring and validation of the effectiveness of the HACCP system.
Continuous improvement of the HACCP System to meet the growing customer needs and new requirements of the Legislation.
Collaboration with specialists (external consultants).