The fundamental food safety methodology.
HACCP identifies, evaluates and controls food safety hazards at every stage of production. It is a legal obligation for food businesses.
All businesses that handle food.
Yes. Implementing a system based on HACCP principles is a legal obligation for all food businesses in the EU.
Not exactly. HACCP is the foundation; ISO 22000 extends it into a complete certifiable management system. Many start with HACCP and upgrade later.
Yes, food handling requires trained staff. We also provide the necessary handler training.
Typically 2–4 months, depending on your size, complexity and maturity. We give you a clear timeline from the start.
The cost depends on the size of your business and the scope of the project. The initial assessment is free and you receive a transparent quote with no hidden charges. The consultant fee and the certification body fee are clearly separated.
The certificate is valid for 3 years, with annual surveillance audits by the body. We support you throughout so you maintain compliance with no stress.
No — we are independent consultants. We prepare you impartially and stand by you at the audit by any accredited body of your choice.
Absolutely. We tailor the system to be practical and lightweight, with no unnecessary bureaucracy — it works equally well for small and large companies.
Yes. The cost of ISO certification is an eligible expense in many ΕΣΠΑ programmes for SMEs, so a significant part can be covered by a grant. We inform you of active programmes and the funding rate.
Book a free initial assessment. We will analyse your needs and recommend the optimal standard and timeline.