FOOD SAFETY MANAGEMENT SYSTEM MANUAL
ACCORDING TO ISO 22000:2005

Hygiene and safety are the non-negotiable component of how quality is defined. The management of the business «TOMMY’S HOUSE» of Thomas Savvidis, based in Katerini, is committed to providing every possible assistance and support (material, technological and human resources) so that all of its activities related to the production, storage, preservation and distribution of its products are organised and under control in a way that ensures their excellent quality, hygiene and safety for the consumer.

This commitment of the management is a core pillar and philosophy of the business’s policy, and its obligation towards the requirements of the competent inspection authorities with regard to the application of the legislation in force, as well as to meeting the customers’ requirements.

Aiming high, the management makes it a priority of paramount importance to implement a quality assurance system whose most essential procedure is the application of the HACCP principles.

To carry out this plan and achieve its goal, the management makes its policy on the production of safe food known to the staff at every level of the business’s organisation.

At the same time, for this system to operate, it provides all the necessary resources to ensure that it will always have:

• ● Customers fully satisfied with the quality and safety of the products offered
• ● Staff excellently trained and provided with the appropriate means and equipment to carry out their work
• ● Informed suppliers who commit to meeting the lawful and reasonable requirements of the business
• ●  Management devoted to the dictates of the HACCP System