Food Safety Policy

The Management of the company establishes a Food Safety Policy and Objectives for the safety of the produced food through which it achieves, on the one hand, the identification and evaluation and, on the other hand, the control of risks related to food safety in the production & distribution of mass catering products and the organization of receptions.

“The continuous improvement of the operation and effectiveness of the business and the Food Safety Management System is a commitment of the company’s Management and is based on the active participation and support of all employees.”

The control of the implementation of the Food Safety Management System is entrusted to the Coordinator of the HACCP Team, under the supervision of the Management.

The Management of the Company:

• It defines the Scope of Application of the HACCP system as all stages of the required actions and systematic checks of all steps, from the receipt of raw & auxiliary materials to the distribution of the products.
• It specifies that the Policy of the “CLUB SERVICE” company meets and is consistent with the company’s objectives, which are focused on the PRODUCTION and DISTRIBUTION of COLD and HOT KITCHEN PRODUCTS and the ORGANIZATION OF RECEPTIONS.
• It meets the requirements of the ISO 22000 Standard, while also being adapted to the specific characteristics of the business.

The management of the company declares that it is henceforth committed to:

• To continuously take all necessary measures for the implementation of the policy, with the faithful application of the HACCP System, its review, correction, continuous improvement, and the promotion of enhancing the food safety culture among its personnel.
• To faithfully comply with the legislation governing this specific activity as well as the laws regarding food hygiene and safety (REG 178/2002/EC, REG 852/2004/EC, and JMD 15523/2006 as amended).
• Ensures timely communication with the relevant authorities in the event of any issue that poses a risk to food safety.
• Sets the following food safety objectives:
  • Not to distribute even a single product with a physical or microbiological hazard (due to its own fault).
  • Customer complaints regarding the quality and safety of the product should be less than 0.03% of the total.