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Frozen products are often used in creative cooking and in professional cuisines because they offer high quality and great flexibility. The products get frozen while they are still fresh, usually within a few hours of harvesting/ slaughtering/fishing, therefore retaining the beneficial elements of their original freshness therein. Frozen food has a longer shelf life than fresh, so we can enjoy it any time of the year, regardless of the season. Many chefs for example use exclusively frozen vegetables to ensure a rich variety throughout the year.

It should be noted that frozen food is of equal quality value as the fresh as long as the cold-chain is not broken. The products must be frozen immediately and using proper methods and not thawed throughout their distribution until they reach the final consumer.

In order to offer its customers high quality of frozen products and relying on long-term partnerships, FRIGO FOOD invests in companies that are reliable and of standard quality. The company itself ensures that its products are constantly under optimum cooling and freezing temperatures.

In its effort to meet quality standards FRIGO FOOD SA has applied for many years the HACCP system (Hazard Analysis Critical Control Points). HACCP is a preventive method that aims to ensure the safety and hygiene of the frozen food at all stages of its distribution till it reaches the final consumer.

In recent years the company wanting to be able to guarantee its safety systems in the food industry, adopted the new International Standard EN ISO 22000. This new international standard specifies the requirements of a food safety management system and incorporates:

  • the HACCP principles
  • the requirements of the present legislation
  • the general principles of management systems

thereby creating a comprehensive, globally recognized, food safety standard.

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