Our Company

Our company is a standard ice production unit based in Ioannina. We cover the needs of all professionals who use ice cubes and private social events (celebrations-birthdays-parties-concerts) with delivery to your place.

We undertake small orders for a few bags or large orders and refueling of freezer for resale.

Guaranteed purity

Using machines and latest technology ensure that the final product is clean.

Certified procedures

The entire production process is subject to stringent health standards. The ice placed in thermowelded plastic packaging stored in controlled chillers. During production compliance with all EU standards.

Contact
Information

2651043494, 6977417289, 6984251752

Stavraki Ioanninon

info@pagos-epirus.gr

www.pagos-epirus.gr

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Ice = Food

Ice is a food and should not be assumed to be clean. The use of terms in all the everyday items like drinks, food and drinks so it is logical to consider himself food. Its use in all everyday items like drinks, food and beverages so it is logical to consider himself food. Studies have even shown that it can be a bacterial vector creation.

For this reason, the production process is subject to very strict controls and comply with all health standards as the water is filtered through a 100% 5-stage process. Immediately after the ice is placed in specially designed thermowelded plastic packaging from raw material which are stored in a controlled cooling chambers. Also the transfer of ice to the final destination by a specially created vehicle-refrigerator, covering the needs of professionals and individuals, for all kinds of social events.

And remember… Care must be taken when buying ice, the name must be printed necessarily to the bag together with full contact details. Avoid ice cubes in which the firm does not appear.

Ice production

The ice-making process of our company is fully automated and is divided into three stages:

Stage 1: Production

In our facilities we operate with the production line fully automated, without human intervention, thus ensuring absolute hygiene of our final product, ice and even in different formations.

Stage 2: Packaging

Ice is placed through an automated process, thermowelded packaging, from raw material suitable for food.

Stage 3: Storage

The storage of the ice is in controlled cooling chambers, ensuring excellent product quality to delivery to the customer.

CONTACT

Feel free to contact us for any questions about our products.
Use the form below or call us (Ask for Tertsi George) to phone numbers that you will find.




CERTIFICATIONS

Αποτελέσματα ελέγχου

Πιστοποιητικό ποιότητας πάγου

Πραγματοποίηση ελέγχου

ISO 22000:2005

Food Safety Management System for Enterprise Food Chain

What is it? ISO 22000: 2005 is a standard drafted by the International Organization for Standardization (ISO) and specifies the requirements to be met by operators in the food chain to ensure the safety of their products from production to consumption.

This international standard addresses only food safety and essentially is:

  • The development of HACCP principles as introducing additional key elements
  • The existence of basic conditions and activities to maintain adequate hygienic environment (prerequisites)
  • The establishment of procedures for the effective management and updating system
  • Effective business communication in the food chain with suppliers, customers, consultants, authorities and any organization that may affect the company’s management system.

Target Audience? ISO 22000: 2005 is addressed to all companies and organizations (private and public) of the food and feed chain including business services, subcontractors and suppliers of equipment, packaging, cleaning, packaging materials and other materials that may come into contact with food or feed.

Fits mainly to companies in these sectors seeking to apply beyond legal requirements, an integrated food safety management system and obtain Certificate of Conformity by an Accredited Body.

HACCP

Basic Procedures and Programs for Food Safety

What is it? Hazard Analysis and Critical Control Point (HACCP) is a systematic approach based on the principles of Codex Alimentarius (Codex Alimentarius) and aims to identify key points (Critical Control Points) for the prevention, reduction or elimination of any potential physical, chemical and biological hazards that may occur in a food during the production process.

Target Audience? Addressed to all enterprises and organizations (private and public) of all sizes engaged in the production, processing, packaging, storage, transport and sale of food and feed.

Traceability system

The company has established and applies a traceability system that enables the identification of product lots and their relation to batches of raw materials and disposal records.

The traceability records maintained a limited period which allows the handling of potentially unsafe products and the possible withdrawal.