HACCP Analysis

Hazard Analysis and Critical Control Points according to regulation 852/2004 and Codex Alimentarius: It is a necessary tool for all business operating in the food chain in order to reduce the risk from food safety hazards.
According to HACCP system:
Α. Prerequisite programs must be put in place to control hazards in the environment, preventing contamination of the product
Β. HACCP plans must be established, for each process of product, for identification of possible hazards and take the appropriate control measures to make sure that the hazards are eliminated or controlled to ensure acceptable levels in the food product
Based on multiple years of experience on the food industry Priority can develop a system customized to your needs and transfer all the necessary expertise to your personnel.

Do you want to discuss about your needs and provide you the right solutions?

BSc in Computer Science, University of Crete, and MSc in International Marketing, University of London. She is experienced in auditing Management Systems and has been working for more than a decade in international group of companies, specializing in the sector of Sales, Marketing and Corporate Communication.
Lilly Mylona
Sales, Director

Contact with

Mrs. Lily Mylona,

Sales Director, PRIORITY

[email protected]

T. 210 2509900