The Rehabilitation Centre “Lydia”, responding to the requirements of modern business reality and aiming to provide high quality catering services, to improve its organizational structure and internal communication, and to ensure the safety of the meals provided to patients and customers of the cafeteria, decided to design and install a Food Safety System in accordance with the requirements of the International Standard ISO 22000:2018.

The Centre’s Food Safety Management System (FSMS) covers the preparation, production and distribution of meals for the feeding of the Centre’s patients and was designed in accordance with the needs and objectives of the Centre, in accordance with the legal and regulatory requirements of the current Greek and EU legislation.

Satisfying and ensuring customer confidence through the fulfilment of defined quality standards and consistency in the provision of catering services are key principles of the Centre. The overall aim is to provide patients and customers of the canteen with safe food and consistent quality of service at every level. More specifically, the Centre seeks to:

• the continuous upgrading of the potential of the departments involved in catering, through training programmes and the recruitment of qualified new employees.
• the continuous improvement of the FMS (ISO 22000 Food Safety Management System) and the operation of the Centre using the following tools:
• Definition and review of product quality and safety objectives
• Management Review
• Internal Inspections
• Corrective Actions
• Systematic analysis of data resulting from the Quality Records.
• The measurable objectives of the Centre to meet the above food safety policy are:
• Product returns or complaints from customers about the quality and safety of the meals provided should not exceed 5% each year for all patients.
• All laboratory analysis results for our products to be within the limits set by the European and Greek legislation.
• Non-compliant products received from suppliers less than 5% of total receipts.

Furthermore, the philosophy and values of the Centre include the avoidance of environmental pollution, the prudent use of natural resources and the application of health and safety rules.

In order to achieve the above objectives, all necessary references have been made in the Food Safety Management System documentation. Through systematic planning, process control and continuous improvement of all activities, the principles of the Centre are fulfilled.

The Management is committed to providing the infrastructure and equipment deemed necessary for the implementation of its work. Each employee is responsible for the quality of his/her own work and it is imperative that he/she contributes to the management of quality, product safety and the achievement of the set objectives. For this reason. all employees, according to their responsibilities, are informed about the Food Safety Management System and act demonstrably in accordance with the established rules.

Processes, flows and actions that do not guarantee the fulfilment of the objectives set are immediately interrupted by those responsible, root cause analyses are carried out and the required improvement measures are defined.

The Management