Quality assurance

How do we ensure the quality of our products

The raw materials used for our products, derived from nalliergeies certified, all Integrated management systems, strictly controlled both during the production process, and during processing .

Produced by Sorted producers and exclusively for us under our supervision. The processing of such products made using natural and safe methods to ensure all quality characteristics and safety of the finished product.

Before the receipt raw material, subject to microbial and chemical checks, and that the same happens with the final product obtained, from which also hold 3 Samples each production batch, controlled and throughout the time that the products are on the market, until their expiry date, to be at all times of the suitability of our products.

A. Pitenis Bros S.A. certified by To ISO for the first time 2000. Since then till today renews and enriches the certifications according to each new certification standard to offer the public the increasingly higher quality! Today, is assurance procedures 2 even new, for this, standards, of HALAL & KOSHER.

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POLITICAL QUALITY MANAGEMENT AND FOOD INSURANCE

H Food Quality and Safety Policy the company's A. PITINI BROS SA., is also the company's intended goal and the specific responsibilities of the management arising from it.

The company's goal is to produce safe products that harmonize with the Food Quality and Safety Management Systems, ISO 22000, IFS and BRC respectively. The company guarantees quality, the authenticity and safety of its products in order to provide absolute safety to the final recipient, customer service, so that their requirements are fully met and at the same time they comply with the current Legislation.

The company with the quality policy is committed to complying with the following:

  • The production of products is in accordance with the Provisions , the Regulations and Standards concerning them and are appropriate for the intended use.
  • The guideline is product quality, which must be provided to the customer at all levels of his specifications with controlled and properly designed procedures.
  • Satisfaction of bilateral agreed customer security requirements. Maintain effective communication with suppliers , customers and competent control authorities to ensure adequate information regarding food safety.
  • Selection of suppliers with strict specifications and criteria as well as continuous monitoring.
  • Staffing the company with personal responsibility and knowledge , which fully meets its important role in ensuring safe food production, as well as in his behavior, so that there are no racial, religious or other discrimination that causes inequality
  • Continuous investment of the company in education, training and quality, with the ultimate goal of creating a culture of product safety.
  • Application of HACCP System as provided by the European Regulation 852/2004 , and in accordance with the requirements of ISO International Standards 22000:2018, IFS and BRC
  • Providing the necessary financial resources for the installation and operation of the system
  • Continuous monitoring of the HACCP system and validation of its effectiveness
  • Continuous improvement of the HACCP system, to meet the growing customer needs and new requirements of the legislation
  • Continuous monitoring of the legislation and compliance with it, for respecting and protecting the environment.
  • Continuous improvement of product quality by applying new technologies , education - training and implementation of management practices

All the company's staff is responsible for quality management and of the safety of the company's products and is bound by simultaneous actions for a continuous effort, concerning the improvement of all supplied products and services, always setting a specific schedule and goals, which can be implemented and evaluated with specific measurable specifications.

Disclosure of the Quality and Food Safety Policy to all company staff is part of the whole process and refers to any opportunity related to food safety issues.

The CEO and all Heads of Departments are responsible for implementing quality systems and must ensure that staff are aware of the requirements of these systems and their obligations., arising from them.

THE INTERNATIONAL CONSULTANT

Pitenis Nikolaos

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