Mission & Responsibilities

 

The H.F.C.A. was established by Law no. 2741/

Government Gazette 199 / 28-09-1999.

It is a public entity and is under the supervision of the Ministry

of Productive Reconstruction, Environment and Energy.

 

The responsibilities of the Hellenic Food Control Authority are:

 

• It establishes quality standards that must be met by the offered foods for consumption and also the raw or additives thata are intended to be added to food in order to protection of  public health and to avoid consumers deception.

 

• It sets the standards and principles that should underpin the design and implementation of production systems of healthy products, in accordance with legislation, from food businesses and the requirements for the scientists who will work on the installation of such systems in food businesses, and also with the staff that will work in the food quality control laboratories that are installed in food businesses.

 

• It efines or validates good hygiene practice standards in accordance with Regulation 852/2004 and any other relevant rules of international and European Community law and monitors compliance with these rules. Adherence to good hygiene practice rules is a condition for the establishment and operation of any food business, in this context it determines the health conditions of the establishment and operation of food businesses and the measures to be taken for food safety and hygiene.

 

• It keeps food business register and determines the programs of checks carried out by its services or by other authorities and services.

 

• It conducts with its organs or recites to other authorities or services, coordinates and conducts checks at all stages after primary production which integrates including harvesting, slaughter and milking, ie the stage of manufacture, processing, production, packaging, storage, transport, distribution, handling, offering for sale or supply to the consumer in fresh or processed food produced, traded or imported into our country or exported from it. Also, it carries out checks on materials and articles intended to come into contact with food. The purpose of checks is to ensure food hygiene and the protection of consumer interests. These controls consist, in particular food business inspections, control of the business production system, to conduct sampling and food analysis in its own or other food laboratories.

 

• The inspection shall include in particular the control of raw and additives in food during the production process of final products, compliance with good hygiene practice standards in food premises, the control of the mechanical equipment, the control of the health considering the hygiene of staff, to cleaningless and disinfection, the fight against rodents and insects in the packaging, storage and distribution and transportation of food. Also during inspection there is verifying compliance with technological parameters required by the relevant legislation from food businesses and food labeling.

 

• Controlling the production system of healthy products includes checking the critical control points in the production process, testing of preventive measures implemented by businesses to address risk control processing and preservation parameters applied by enterprises (such as heating and cooling) for eliminaion of the risks of foods. It also includes checking the appropriate training of business staff to be able to respond appropriately to the demands of  a production system of healthy products and also checking archives documenting the compliance of the system.

 

• It participates in the relevant E.U. bodies and International Organizations for the configuration of relative decisions according to their powers, ensure that the adaptation and compliance directives, decisions regulations and recommendations issued by the E.U. institutions or other international organizations on matters the competence and liasing with the European Union's competent authorities and other International Organizations on food control issues in the context of direct confrontation situations system related to food safety.

 

• To ensure the development of research programs related to its objective, cooperates with institutions with similar claims to that end and recommends proposals for legislative or other measures in matters of its competence.

 

• Collects and processes information keeps statistics and records of the checks carried out by its services, food businesses and the objects of its jurisdiction.

 

• To arrange continued information, education and training of staff for technological developments and changes in the new legislation and consumer food safety and quality issues.

 

• The H.F.C.A. may, within the powers and the operation purpose and mission, with decision from its Board of Directors to subsidize or participate in programs, conferences and general manifestations of public services, of legal entities in the public sector or the public sector in general, as determined by the current provisions, scientific societies, non-governmental organizations, associations or unions. This grant is exempt from any tax, duty and any other charge for the State or third parties.

 

• To exercise any other power related to its purposes.