The effective environmental health control on the food sector is concerned to be of vital importance in order to avoid the adverse effects on human health of food-borne diseases. EU legislation includes the rules that guarantee the achievement of the goal for hygienic food production. In order to ensure food hygiene and safety, it is necessary to perform audits to all stages of food production chain as a follow-up. This article deals with the food hygiene controls in the food sector in Greece, implementation of HACCP based principles procedures including the proper flexibility rules and penalties in case of non-compliance.
Elias Chaidoutis and Antonia Koutou
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