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).
