Ed. 6, 15.04.2024

The management of Euroterm CJSC is committed to taking measures aimed at continuous improvement of the quality of the company’s products, meeting the requirements of consumers, supplying safe food products, offering a variety of high-quality products, the quality characteristics of which are acceptable to all stakeholders. The management of the company realizes the importance of quality and food safety management and takes full responsibility for the establishment and continuous improvement of an integrated management system to ensure compliance and fulfillment of the requirements of ISO 9001:2015, FSSC 22000, ISO 22000:2018, ISO 14001:2015, ISO 45001:2018. The Company firmly believes that a successful food safety culture can only be achieved by adhering to safe working practices and procedures. To achieve these objectives, after a complete hazard analysis of all food related operations, a Hazard Analysis and Critical Control Point (HACCP) system has been implemented where all instructions and controls are designed to control any food safety hazards.


This policy is based on the following objectives and principles:


  • Meet quality and food safety requirements not only by having procedures in place, but also by utilizing them and continuously and continually improving them,



  • Produce and deliver products in accordance with quality and food safety standards, ensuring product and process integrity, and ensuring all statutory and regulatory requirements for quality and food safety, including mutually agreed customer requirements relating to quality and food safety,
  • Be committed and consistent in achieving customer satisfaction,
  • Continually develop leadership, management involvement in processes, manage stakeholder relationships and internal and external stakeholders, ensuring collaboration of competent, empowered and engaged individuals within the organization,
  • Ensure a process approach,
  • Ensure legal compliance with RA legislation, as well as EAC and other applicable international legal norms. Ensure proper sanitary and hygienic conditions in production facilities,
  • Ensure and encourage the maintenance of shared values and beliefs in food safety culture through practices within the organization that contribute to the creation and maintenance of a safe food environment,
  • Make the food safety culture visible and measurable by applying:

– setting goals and expectations

– consistency

– flexibility and adaptability

– analyzing and being aware of hazards and risks

– promotion of human resource development and continuous awareness raising

– complete control of production processes

– use of safe water and raw materials

– ensuring storage conditions for finished products and their safe consumption

  • Continuously create a work environment where employees are free to report internal deviations,
  • Conduct periodic analysis of the effectiveness of the quality and food safety management system,
  • Review by management, the effectiveness of which is measured, evaluated and validated through internal and external audits, customer feedback and complaint analysis,
  • Increase focus on risk-based management,
  • Establish an integrated management system ISO 9001:2015, 22000:2005, 14001:2015, 45001:2018, ensure continuous improvement of management systems,
  • Disseminate the importance of quality and food safety, health and safety, environmental management principles among employees, ensure the continuous development of professional knowledge and competencies related to food safety, including regularly organizing trainings on quality, health and safety, environmental safety and occupational safety,
  • Ensure management leadership, teamwork, focus on the overall result and continuous improvement of the company’s structural units.
  • Clear distribution of responsibilities, authority and effective interaction between employees,
  • Communicate quality and food safety requirements to suppliers, contractors, customers and consumers and other relevant stakeholders,
  • Establish annual measurable quality and food safety objectives for all operations, ensuring continuous improvement,
  • Continually review quality and food safety management policies, objectives, standards and procedures to effectively manage food safety risks associated with changes in products, processes and technology,


In order to control food loss and waste, the company shall:


  • Establish goals for measuring food loss and waste that will help improve food safety, economic performance, and environmental impact,
  • Analyze, identify possible categories of food waste and ways to recycle to reduce food loss and waste,
  • Identify control measures, documentation, and constantly analyze the data obtained,
  • Reduce the amount of food loss and waste generated through proper planning,
  • Redistribute food waste generated during the production and storage stages of finished products, helping to manage surplus food and reduce food loss and wastage while ensuring a positive impact on the environment,
  • Reduce potential losses in production and consumption processes through increased awareness and correct understanding of labeling,
  • Establish separate collection and segregation of food waste in accordance with the waste management procedure.


In the area of occupational health and safety, the company shall:


  • Ensure that the scope of the occupational health and safety management system is consistent with the nature and extent of the company’s occupational safety risks,
  • Take preventive measures to prevent harm to employees’ health and deterioration of health status,
  • Continuously improve the occupational safety management system and ensure its application in the company,
  • Comply with local and international legal requirements at all times,
  • Provide a framework for defining and analyzing occupational health and safety objectives,
  • Document, implement and maintain management system requirements,
  • Allocate to employees their individual responsibilities in the area of occupational health and safety,
  • Be accessible to stakeholders,
  • Conduct periodic reviews of the effectiveness of the occupational safety management system, ensuring its relevance and appropriateness to the company.


In the area of environmental management policy, the company shall:


  • Ensure that the environmental management policy is consistent with the nature and extent of the environmental impacts of the company’s products, services and activities,
  • Continuously improve the management system and prevent environmental pollution,
  • Always comply with local and international legal requirements,
  • Provide a framework for raising, defining and revising environmental goals and objectives,
  • Document, implement and maintain management system requirements,
  • Be available and disseminate the principles of the environmental management system among the company’s employees and in the society.


                                                                                                                             Director: Vahe Ghazaryan