Food Safety

Everyone has the right to know how the food he eats is produced, processed, packaged, labelled and sold. Our extensive food safety and quality services department spans every link from farm to fork including certification, testing, training, consulting, auditing and regulatory compliance.

The central goal of our agricultural engineers and auditors is to ensure a high level of protection of human health regarding the food industry. In the course of our production period until final delivery to our customers, our supervisors are in charge to check sustainable farming methods in good agricaltural practise according to HACCP and ISO 22000 standarts


The principle for sustainability is sustainable development, which includes the four interconnected domains: ecology, economics, politics and culture. Healthy ecosystems and environment are necessary to the survival of humans and other organisms.

Sustainable farming or in a broader term, sustainable agriculture is using farming practices considering the ecological cycles. It is also sensitive towards the microorganisms and their equations with the environment at large. It does not only concentrate on the economic aspect of farming, but also on the use of non-renewable factors in the process thoughtfully and effectively. This contributes to the growth of nutritious and healthy food as well as bring up the standard of living of the farmer.

It has been defined as "an integrated system of plant and animal production practices having a site-specific application that will last over the long term.


Global G.A.P. is a farm assurance program, translating consumer requirements into Good Agricultural Practice. Good Agricultural Practices are "practices that address environmental, economic and social sustainability for on-farm processes, and result in safe and quality food and non-food agricultural products"

The concept of Good Agricultural Practices may serve as a reference tool for deciding, at each step in the production process, on practices and/or outcomes that are environmentally sustainable and socially acceptable. The implementation of GAP should therefore contribute to Sustainable Agriculture and Rural Development (SARD)


Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system is used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.

ISO 22000

The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:

• interactive communication
• system management
• prerequisite programs
• HACCP principles

Lora Fresh Export
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