Quality Management Systems

Apart from our specialized services for Organic Operators, we also provide significant services and solutions for general Food Enterprises as well:

• Second party audits for Processors, Wholesalers and Retailers (The audits are carried out by highly experienced personel using the same standards the official Certification Bodies do – meaning ISO 19011. This service provides the best guarrantee for food companies and exporters for knowing that their procurers fully comply with the National and EU Legislation. The customer recieves a copy of the audit report and the suggestions of the auditor in case of non-conformities)
• Labeling Control for prepackaged food (We check the prerequisites according to National and EU Food Legislation for end prepackaged products and we take the responsibility for the right use of logos, product information and claims. Depending on the target market (EU – non EU Countries), we incorporate all regulatory requisites regarding claims and product information. We also handle the creative work for the labels)
• Design and development of Quality Management Systems against ISO 9001:2008 (ISO 9001:2008 specifies requirements for a quality management system where an organization needs to demonstrate its ability to consistently provide product and/or service that meets customer and applicable statutory and regulatory requirements, and aims to enhance customer satisfaction through the effective application of the system, including processes for continual improvement of the system and the assurance of conformity to customer and applicable statutory and regulatory requirements. All requirements of ISO 9001:2008 are generic and are intended to be applicable to all organizations, regardless of type, size and product/service provided)
• Design and development of Food Safety Management Systems against ISO 22000:2005 (ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources)