Quality

An important part of a product's quality is the maintenance of those characteristics of the food, which are considered important for the determination of the degree of its acceptance by the consumer. This means the existence of positive factors, that is to say factors whose presence is desirable and should be pursued, such as the good color, pleasant aroma and flavour, good nutritional value, as well as the absence of negative attributes, the existence of which is not desirable, such as the various faults and the existence of pathogenic factors.

Safety and Hygiene of Foods

Enterprises of production or trading of foods, regardless of their size, their geographical place or their participation in the chain of alimentation (from the primary production up to the final consumer) are obliged to apply the same strict rules on the hygiene and the safety of foods.

In order to ensure that the products which are produced within or transferred towards and from the Member - Countries will be absolutely healthy and safe to the consumer, the European Union continuously establishes relevant legislation directives which create particular obligations for the food enterprises and the Control Authorities of each country. In the framework of such a practice, the European Union published Directive 93/43/EU under which the food enterprises are asked to properly implement proper practices to guarantee the production of healthy products (implementation of the system of Hazard Analysis and Critical Points - HACCP. This means that the European Union forecasts and determines critical points where the possibility of bad handling, oversight or error is possible to happen and at these specific points it imposes controls. With the HACCP application the quality and wholeness of the products are ensured.