HACCP (Hazard Analysis & Critical Control Points) Certification
The HACCP (Hazard Analysis Critical Control Points) is a proactive approach that aims to ensure the safety and hygiene of food and beverages produced in a company, in all stages of the production and disposal. The implementation of HACCP is mandatory in our country under the European Directive 93/43/EEC and JMD 487/GG 1219B-4.10.2000 and requires all businesses that manufacture, process, produce, package, store, transport, distribute, possess or sell food and drinks to implement a documented (written) HACCP.

Official Partner agronomists
Anthonios S. Galanopoulos & Co.
K. Giannopoulou - A. Tsapikounis GP

HACCP ISO Managers
Konstantopoulos Efstathios
Karkalis Vaios

Vangelatou Maria
Kampagianni Dimitra