FOOD QUALITY & SAFETY POLICY

The overall operation of the Company is governed by the principles set out in the Food Quality & Safety Management System. The Integrated Management System is based on the requirements set out in the international standard FSSC 22000 and current legislation. The Integrated Management System is structured around customers – consumers, as well as their The Integrated Management System is structured around customers and consumers, as well as their needs, expectations, and requirements. Therefore, the system is designed to meet both customer requirements and regulatory requirements for the product itself. The company's primary role is to offer its customers safe products and services of a consistently high standard. The philosophy that guides the organization's management is the continuous effort to improve food quality and safety through the systematization of work in accordance with standardized procedures so as to ensure the elimination of weaknesses, the improvement of the quality products, processes, and means of production, the application of modern management methods, customer satisfaction, the establishment of objectives for all of the organization's processes, providing its customers with safe products that consistently meet their needs and requirements, as well as pursuing quality and increased efficiency in all activities, products, and services throughout the organization.

The main objectives of the Unified Food Quality & Safety System (ESD) are:
• To handle products in such a way as to maintain their quality and safety (goal: no recalls
of potentially unsafe products) from their arrival to final packaging and delivery
to the customer.
• Satisfaction of customer requirements regarding delivery (conditions,
time), type, quantity, and quality of products.
• Continuous improvement of production processes and the overall operation of the Integrated Management System
Management System, taking into account environmental protection, sustainability, and ethical principles.
The achievement of the above is determined through the basic processes of the Integrated Quality & Food Safety Management System,
which define actions such as:
• Systematic monitoring of the effectiveness and implementation of the system through
annual reviews by management, internal audits, etc.
• Clear identification of customer requirements.
• Continuous monitoring of the performance of suppliers/subcontractors.
• Continuous training and education of staff, as well as the development and continuous improvement of
a relevant culture to promote food quality and safety.
• Documented and continuous monitoring and measurement of customer satisfaction.
• Ensuring the necessary resources for its effective operation.

• Documented investigation of the causes of problems and weaknesses in order to determine and
implement the necessary corrective actions to prevent their recurrence.
• Documented review of the effectiveness of actions to address threats and
exploit opportunities
The overall implementation of the principles of the system is ensured through continuous information and
awareness of staff at all levels, with the main purpose of creating awareness
of the objectives and philosophy of the system.
The General Manager of L. SAVVOPOULOS & CO. E.E.

L. Savvopoulos