Quality and Food Safety Policy

SAVOUDAKIS S.A. believes that its success depends on the continuous provision of high-quality products that meet customer expectations.

The company’s primary objective is to standardize extra virgin and virgin olive oil that satisfies customer and consumer requirements in terms of quality, variety, safety, and hygiene.

To achieve this, the company is committed to allocating the necessary resources and implementing procedures that continuously enhance the food safety culture among its employees. Each employee is responsible for ensuring product quality and safety through the proper execution of their duties.

Company Commitments
The management and every employee are committed to:

• Complying with all legal requirements regarding food safety and product authenticity.
• Implementing sustainable business practices in management, environmental responsibility, and corporate social responsibility.
• Establishing and maintaining an H.A.C.C.P. system that identifies, assesses, and controls risks at all stages of production and distribution.
• Adhering to Greek and EU legislation on food safety and good manufacturing practices.
• Producing and storing high-quality products that satisfy consumer demands, ensure company sustainability, and uphold environmental responsibility.
• Providing high-quality services that meet customer expectations while ensuring ethical trade practices and product safety.
• Establishing product safety and quality strategies within the annual business planning process.
• Communicating our strategies and performance in food safety and quality to both internal and external stakeholders.
• Ensuring compliance with ISO 22000, ISO 9001, and IFS international standards.
• Respecting human and labor rights, including fair wages, working hours, and a safe work environment, while preventing gender-based violence in the workplace.
• Promoting environmental awareness and implementing workplace health and safety measures.
• Maintaining effective food safety and quality management systems through internal and external audits.
• Collaborating with suppliers who share the same commitment to food safety and quality, ensuring proper material control through inspections.
• Setting annual safety and quality targets at both individual and team levels, while training employees on food safety responsibilities and continuous improvement.

The company follows a system of planning, monitoring, and continuous improvement, effectively managing its resources in line with the requirements of ISO 22000, ISO 9001, and IFS standards.

Management
IOANNIS SAVOUIDAKIS