Food Industry

Management Systems for food safety, introduce a documented method of possible risks in processing, throughout the whole chain of food production, distribution and final consumption. They are based on Standards and Principles that thoroughly describe all procedures which are necessary, in order to achieve effective monitoring of safe food production. The development and implementation of such a system, by companies that are working in the food production business, contributes in the minimization of risk during production processing, storing and marketing of products. The principles of HACCP (Hazard Analysis on Critical Control Points) indicate the way for an effective development and implementation of a food safety system.

The European Union has indicated food safety as a prime priority. Based on Council Directive 93/43/EEC for food hygiene and recently on EC Regulation 178/2000, where it is specified the foundation of a European Authority for Food Safety, the European Community seeks for a new more valid approach regarding the issue.

Hellenic Legislation, harmonized with reg. 93/43/EC, and Joint Ministerial Decision 487/04-10-2000, demands for adoption of HACCP’s basic procedures by all food sector’s companies, in order to monitor the critical control points during foodstuff’s production.

The International Standards Organization (ISO) acknowledging the need of a standard which will be held as a basis worldwide, issued on September 2005, the international standard ISO 22000:2018. The new standard includes all HACCP principles, whilst harmonizing with the ISO 9001:2000 standard. This new standard may be implemented by all companies that are involved in the production, packing, processing and marketing of foodstuff, regardless of their size.
Certification according to such a standard (ISO 22000:2018, HACCP) is a powerful competitive advantage for the holders and a new starting point for extending their business activities and aspirations.

Food Safety Legislation

The EU has a comprehensive food safety strategy. This covers not just safe food, but also animal health and animal welfare, as well as plant health.
The strategy ensures that food is traceable as it moves from the farm through to table, crossing internal EU borders, so that trade is not held up and the consumers enjoy variety in their food.
High standards apply to food produced inside the EU as well as to food imported.
The EU food strategy has three core elements:

• legislation on the safety of food and animal feed
• valid scientific advice to which decisions are based on,
• enforcement and control measures.

The legislation is comprehensive, covering a wide range from animal feed to food, as well as food hygiene. It also applies the same high standards across the EU.

The general rules for all food and feed are supplemented by special measures in areas where specific consumer protection is required, such, as the use of pesticides, food supplements, pigments, antibiotics or hormones. There are specific standards applied into adding vitamins, metals and similar substances to foods.

The legislation also covers products being in contact with food, such as plastic packaging. Common EU labelling rules enable us to identify ingredients, to which we may be allergic, and understand in a better way what terms like ‘low fat’ and ‘high fibre’ actually mean.

A summary of what the EU does in that area, and for useful links to relevant bodies, laws and documents; can be obtained by exploring the website: http://europa.eu/pol/food/index_en.htm

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