The company wishes to offer products to consumers with absolutely safeguarded quality and hygiene. A systematic approach to safety and in general to meat quality starts from the farm of genitors; it continues with the hatching and the placement of chicks in brooding cages and then in the slaughterhouse; the process is completed upon delivery to commercial stores and the final recipient, the consumer, as laid down in the White Paper of the European Union legislation for food (from farm to fork).
Food Safety System Certification FSSC.22000
This becomes practice with the application of the International standard FSSC 22000:2013.
Quality in chicken is underpinned on the correct nutrition of poultry. According to the certification for Special Poultry Farming products of AGROCERT (Agricultural Products Certification and Supervision Organization of the Ministry of Agriculture) that the company has been granted since 2001, the latter is bound to use exclusively plant materials (wheat, corn, soya, 100% soya bean oil refined for human use, vitamins and trace elements). The plant origin of feed intake is controlled-besides the certification body-by the company with on-the-spot visits and microbiological analyses. The company produces chickens exclusively fed on 100% plant feeds, vitamins and trace elements.
The International Superior Taste Award 2015 and the biggest three star distinction was granted at the international Superior Taste Award to the marinated chicken by Aggelakis Family Secret Recipes. The product was singled apart for its superior quality, its particular appearance and its delicious taste.
The International Superior Taste Awards are organized by the International Taste & Quality Institute-iTQi aiming at showcasing globally food and beverage of superior taste. The jury consists of 120 famous chefs and sommeliers coming from the 15 most prestigious European Culinary and Sommeliers Associations.
This distinction constitutes an important recognition for Aggelakis company as it was the outcome of a thorough and impartial evaluation by top level professionals of gastronomy of the quality and the taste of a broad range of products, with the ”blind judgment” procedure.