HACCP (Hazard Analysis Critical Control Points) or Analysis of Risks and Critical Control Points, is a summary of rules and guidelines whose faithful application guides a company in ensuring the safety and hygiene of food and beverages it manages, at all stages of the process. production and distribution.
Our company has incorporated the standards into its operation and strictly follows all the principles and instructions provided by them, in order to ensure that all procedures followed in fishing, production and management of its catch, comply with them. From the selection of fishing equipment, the quality characteristics of the fishermen, the ways of management, processing and cooling - freezing of the catch on the fishing boats or in the factory, to the storage and disposal of the finished products, fresh or frozen, they are all recorded step by step and followed with religious reverence.
QMSCERT, an aggredited provider organization for food safety management systems and acting in accordance with the requirements of ISO 17021 for registrars assests that :
MESOGEIOS S.A. - MSG Group, with a skope of: Proccessing, Refrigeration, Freezing of fisheries (Fishes, Mollusk, Crustacean, Shellfish) and Packaging in Vacuum Bags from Pa/Pe (Mollusk) or Bags from PP (Crustacean) or Net Bags from PE (Shellfish). Processing and Packaging of Echinoderms (Sea Cucumbers) in Bags from PP.
Has been assessed and complies with the requirements of :
Food Safety System Certification (FSSC) 22000 Verson 4.1
HOLOTHURIA (SEA CUCUMBERS) : 334Y3EL54E CE
UNVEILING OF SHELLFISH : 18.AM.64 CE
SHIPPING CENTER OF SHELLFISH : 18.KA.60 CE
CLEANING CENTER OF SHELLFISH : 18.KK.62 CE
PROCESSING AND FREEZING OF CATCH AND BIVALVE MOLLUSKS (UNCOVERED, HALF-SHELLED AND WHOLE SHELLED) : 18.KN.193 CE
PACKAGING PLANT FOR DECAPODA AND CRUSTACEAN (FRESH AND FROZEN) - PACKAGING OF FRESH AND FROZEN CATCHES : 18.S.183 CE
COLD STORAGE : F705 CE