The HACCP System (research) is applied at all stages of the production process, from the receipt of the raw material, the preparation, processing, production, packaging, storage, transport, distribution, handling to the final disposal of food to the consumer.
HACCP (Hazard analysis and Critical Control Points) is an international standard based on the principles of the FAO / WHO Codex Alimentarius Commission and includes a set of principles of food hygiene and safety. It is a preventive Food Safety Management System, the implementation of which is mandatory for all food businesses in accordance with European Regulations.
The HACCP system (research) is a scientifically based and systematic approach to identifying biological, chemical and physical hazards that may occur at various stages of the food production process. Critical Control Points are identified, and precautionary measures are installed to eliminate or reduce them to acceptable limits.
Food companies have the ability to inspect and certify either the HACCP research individually or to integrate it into a management system that is certified to a defined standard (eg ISO 22000).
The scientific personnel and partners of Aristi Consultants provide all the guarantees for the elaboration of a thorough study which takes into account all the peculiarities of the food business, creating an organizational framework in operation that ensures product safety and is a guide for collaborations with a significant clientele in Greece and abroad.