HEALTH AND SAFETY AT WORK
The OHSAS 18001 is the most recognized international standard for the certification of Health and Safety Management System a organismou.Toso ELOT 1801 and the OHSAS 18001 set the requirements for the development and implementation of an effective Management System of Health and Safety at Work. Both models can be applied by any organization interested, regardless of their size or the sector in which it operates.
 
In addition, they are designed to be compatible with other management system standards such as EN ISO 9001 CC, ELOT EN ISO 14001 and ELOT EN ISO 22000, to enable the integration of different management systems into a single integrated system.
Benefits from the implementation of a Management System for Health and Safety at Work ELOT 1801 and / or OHSAS 18001 include:


• The effective management of risks to health and safety at work.
• The reduction of the extent and severity of accidents at work.
• Achieving greater compliance with the law and avoid fines and compensation.
• Improving morale and employee productivity.
• Improved company image to the general public, the competent authorities, lenders and investors.
• The oriented training of all employees to eliminate or prevent risks

SYSTEMS INTEGRATED MANAGEMENT IN AGRICULTURAL PRODUCTION - AGRO 2.1-2.2

Standards AGRO 2.1-2.2 is national integrated management standards in the agricultural paragogi.Meso of this standard, the farm, manages the quality and safety of the product, and environmental management. Applied by farm producers' groups as well as by individual producers
The AGRO 2.1-2.2 standard is the application of good agricultural practice taking due account legal - regulatory and technical requirements for the production of quality and safe products and also achieved proper management of the environment since it covers the entire range of agricultural activities ekmetallefsis.Me application the standard achieved complete control of the farm to give added value to the producer. Ensure easy access to markets and recognition of good practices implemented by the Greek farmers.
Increasingly, marketers and consumers and new regulations, increase the demand for safe and healthy goods from primary production. And secondly increasingly claims increase in practices that are friendly to the environment (natural resources management / reduction, etc. pesticides)
Certification in AGRO 2.1-2.2 standard is the recognition by one third to the markets that farmers - producers commit themselves and apply the requirements of the standard. Confirmed that the goods traded in the markets produced with great love for the environment and responsibility in safety and quality. Through the certification is easier access to markets / increased consumer confidence.

CERTIFICATION OF QUALITY MANAGEMENT SYSTEMS ISO 9001/2008
 
In recent years, the quality is established as a key test consumer and business behavior. Increasingly consumers are sensitive to the quality and consider important criterion in their choice. So businesses adapt to these challenges. The business-driven quality, analyze and monitor the degree of satisfaction of their clients, manage any complaints. Minimize production errors through measurement. So the companies that focus on quality have net profit and a strong competitive advantage. Good reputation and market share The certification to ISO 9001/2008 reinforces the company to manage its processes to provide product / service that go beyond the expected for its customers.
The specifics of businesses operating in the food, (transport, production, processing, packaging storage, distribution, marketing, foodservice, etc.) combined with the ever increasing high demands placed on quality assurance and hygiene in food, leading the company to install HACCP system and ISO, which will allow it to move with advantage in this market and satisfy the requirements of its customers. At the same time it will be a powerful organizational tool that will help in developing and implementing its objectives.
Briefly we could mention the following prosdokoumena benefits of the study and installation:
Improving the organizational structure of the company.
Improvement of the products, suppliers evaluation - partners.
Improving significantly the safety and hygiene of the supplied product.
Creation and implementation planning process, implementation and recording of employee training.
Creation and implementation process, making registration - handling customer complaints.
The existence of two systems of Quality Assurance HACCP and ISO Quality Management is an excellent result, to avoid duplicate files, double toil creation and monitoring.
A quality certificate is a serious advantage Marketing Sales.
NEW STANDARD ELOT EN ISO 9001/2015


CERTIFICATION SYSTEM HEALTH AND FOOD SAFETY.
 
HACCP
(Hazard Analysis Critical Control Points) is designed to prevent, reduce or eliminate potential biological, chemical and physical hazards to food safety, including those caused by cross-contamination. So during the development of a HACCP system, potential hazards and control measures applicable to specific parts of the process have been identified.
 
It provides a more systematic approach to ensuring food safety than traditional inspection procedures gives greater responsibility for ensuring food security for the manufacturer of food from traditional control programs based on science, rather than simply past experience or subjective judgment .
 
It focuses on preventing problems before they occur, rather than trying to identify weaknesses in order to test the product. HACCP is internationally recognized as the primary means for enhancing food safety throughout the food chain, and increasingly used worldwide.
The ISO 22000 standard adopts a whole chain approach to food safety, providing a model that is not only for food processors, but extends all the way from farm to fork including packaging and suppliers of ingredients, catering, storage and distribution facilities, chemical and machinery manufacturers and can be applied to primary producers such as farms. The ISO 22000 system is designed to guarantee the safety of the food supply chain worldwide.
 
ISO 22000
It is designed to allow all types of organization within the food chain to implement a food safety management system (FSMS). These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service - together with related organizations such as producers of equipment, packaging material factors cleaning, additives and ingredients.
 
ISO 22000 extends the successful approach of the ISO 9001: 2000 management system standard quality management system which is widely applied in all areas, but does not specifically address food safety. The development of ISO 22000 is based on the assumption that it is the most effective food safety systems are designed, operated and continuously improved in the framework of a structured management system and integrated into the whole of the organization's management activities.
 
BRC
In 1998 the British Retail Consortium (BRC), responding to the needs of the industry develops, and introduced the BRC Food Technical Standard to be applied for assessing the manufacturers of retail food merchants. The main requirements of this standard is the adoption of HACCP, a documented quality management system in a short time, this standard has become invaluable to other organizations across the sector. It was and still is regarded as the benchmark for best practice in the food industry. This and its use outside the UK has seen it evolve into a Global Standard used not only for the assessment of retail suppliers, but as a framework from which many companies based their supplier assessment programs and making certain brands.

PISTOPIISI ENVIRONMENTAL MANAGEMENT SYSTEM ISO 14001
Environmental Management System is a model framework, which can be integrated into yparchousesepicheirimatikes procedures for the effective identification, assessment and management of risks of perivallontikonepiptoseon. This management system also defines the means for improving performance and moving towards tinkatefthynsi environmental sustainability through best practices. Environmental sustainability is one of the simantikoterespagkosmies challenges. Organizations are increasingly required to demonstrate active management of perivallontikonepiptoseon of their business. Requests of stakeholders and increase tonperivallontikon performance expectations are increasingly demanding.