In Accreditation process
HACCP – FOOD SAFETY
The HACCP – Codex Alimentarius is an international specification and is based on the principles of the Codex Committee Alimentarius of FAO / WHO which includes a set of food health and safety principles.
It is based on the seven basic principles and mainly on the preventive management of food safety issues. Its application is mandatory by European and Greek legislation.
The HACCP system is applied at all stages of production and through the monitoring and verification of the effectiveness of the measures taken, the reduction or elimination to acceptable levels of physical, chemical and microbiological risks is achieved as well as continuous compliance with the legislation.
The benefits of implementing a HACCP system for businesses are indicatively as follows:
- Compliance with national and community legislation.
- Reduction or elimination of physical, chemical or microbiological hazards.
- Strengthening consumer confidence in the company’s products.
Certification Process:
- Download the certification application here
- Fill in the application and send it (same file format) to e-mail
- NBIS will send you a financial offer and with the signed acceptance of it from your organization-company, the audit process begins.
After the successful completion of the audit process, the certificate is issued within a short period of time.
