Food Quality Policy

Alfa Athanasios D. Koukoutaris SA produces and supplies dough products with high quality standards that meet customers’ requirements. Alfa aims to produce excellent goods in order to contribute to consumers’ better life.

It is company’s policy to ensure the safety, quality and hygiene of its products by implementing and controlling all procedures related. Alfa’s measures on raw materials, production process and quality control of the products up to delivery are to best serve consumers. Applied food safety measures complies with quality standards of ISO 22000, BRC and IFS.

Furthermore, the company places above all the integrity of its employees and members of Alfa family. It has adopted the international SMETA standard of the SEDEX organization, has established a Corporate Code of Ethics, as well as environmental and ethical standards of global trade and use of palm oil (RSPOSG level) and cocoa (Rainforest Alliance- MB level). In addition, it makes sure to cooperate with suppliers that comply with high standards and care about environmental aspects (PEFC, FCS). The company tries to achieve zero deforestation and destruction of forests (e.g., RSPO scheme, reduction of palm oil uncontrolled harvesting).

Therefore, to achieve all the above, Alfa continuously invests in advanced equipment on frozen dough sector, ensuring innovation, flexibility and speed in production. Every development is directed to achieve the highest food quality.

In addition, it ensures:

• Satisfaction of its customers. There is a strict selection of A’ and B’ materials used in production,

• Production, storage and transportation of products under fully controlled safety conditions in accordance with regulation 852/2004 and customers’ demands (high quality standards, preservation in specially designed areas, transport on refrigerated trucks)

• Continuous training of staff in food safety and quality matters, • Sharing food safety policy to all possible interested parties inside and outside company

• Compliance with National, Community and International standards. Keeping up with the procedures of food quality assurance system by an internal corresponding committee,

• Improvement through frequent training of the staff, establishment of goals and continuous management reviews,

• No discriminations on races and religions, • Respect for the environment with the use of recyclable packaging materials and establishing an environmental committee and policy,

• Safety and health of employees during pandemic periods (e.g., COVID-19 of the new corona SARCov-2), by taking preventive measures, staff training and risk assessment.

Safety is the main responsibility and priority of the Management system and is the result of commitment and good cooperation between executives and employees.