Issuance of Licenses
Health Care Stores
According to the Sanitary Ordinance Government Gazette 2161 / 23.06.2017, we provide our customers with the possibility of preparing all the required documents for the operation of each type of business by a specialized hygienist with postgraduate studies in Applied Public Health and Environmental Health. Thessaly. According to the above provision, Hygienists have the exclusive role in the licensing process of companies of health interest, for each store, business, laboratory or activity related to food and / or beverages, or by providing relevant services. An integral part of the licensing is the elaboration of flow charts accompanied by 1) description – analysis of the production process of works and food, 2) elaboration of studies based on the principles of HACCP, 3) elaboration of environmental studies, 4) provision consulting services and 5) health planning with control and recording of areas of health interest. Today, companies of health interest do not get pre-approval from the respective Authorities, but are licensed through the new notification system based on the study of the Hygienist. The flow chart and the descriptive report must correspond to the category and the activities that coexist within the company signed by Hygienist T.E. The description of the production process includes: a) description of the infrastructure (premises, equipment, etc.), b) description of the products by product categories managed by the company, c) description of the manufacturing, packaging and disposal process, d) description of the and, in the case of high food hazards, the critical control points and critical limits (eg temperatures of refrigerators, heat chambers, etc.). its configuration thus ensuring the smooth operation of the entire production process in accordance with the proposals of the service and the current legislation. Then, a floor plan is created by the collaborating engineer, where the layout of all the spaces, the assembly, the equipment, the dining areas is captured and then all of them are described in the flow chart and the descriptive report. Combined with the flow chart and the Descriptive report provides standard documentation files of the procedures based on the HACCP principles and health advice for the safe operation of the unit. * According to the Health Ordinance Government Gazette 2161 / 23.06.2017, food and beverage companies can change the workflow, with the provided that they submit updated flow charts, which are kept together with the initials, in the respective business file and are available to the auditing authorities..