Posts in category: Food Safety

It is a system of selection and control of the appropriate suppliers of fresh fruits and vegetables developed by the company AB Vassilopoulos, in order to produce quality and safe food.

The Tesco Nature’s Choice standard was created and developed by the British Super Market chain Tesco, in order to ensure that the food it receives was produced in accordance with the principles of good agricultural practice for the production of safe products, environmental protection and the health of the employees.

The QS (Quality Scheme of Food – Wholesalers) standard is a quality assurance system that connects all production stages to a dynamic system from primary food production, to processing and standardization. It is addressed to companies with export activity mostly in Germany.

The SQF Code was developed by the Safe Quality Food Institute of the US Food Marketing Institute and sets out the specific requirements for food safety, legality and quality that must be met by food businesses. This standard is addressed to food businesses that export to the United States and Australia.

The HACCP Plan is an international standard based on the preventive management of food safety issues and its implementation is mandatory in accordance with the European and Greek Legislation.

This standard is a new approach to risk management related to food quality and safety and it is a certification scheme for Food Safety Systems based on the ISO 22000: 2018 standard and the PAS 220: 2008 standard. It is addressed to production, processing and standardization companies that have export activity.

The IFS standard was developed by the German & French Retail Association and its purpose is to evaluate and support companies that export their products to privately labeled retail companies or Super Market chains. It defines all the requirements regarding safety, and food quality. It is addressed to export companies that produce, process, and standardize products (excluding companies that are engaged in primary production).

The BRC standard was developed by the British Retail Consortium to evaluate producers who supply products to privately labeled retail markets, producers who export their products, or products that are supplied to Super Market chains. The purpose of the standard is to ensure food safety during the production process, storage, and distribution. It is a recognized GFSI certification system, and it is addressed to companies related to the supply chain that have export activity.

ISO 22000: 2018 is an international standard that sets out the requirements for a food safety management system. Companies that are involved in the supply chain must be able to demonstrate that they control safety hazards so that the food they deliver is safe to be consumed. It is addressed to companies related to the food supply chain.