The objective of the present paper is to examine the effect of certain economic factors on the competitiveness of the Greek meat processing enterprises. The meat sector went through significant changes over the last ten years affecting the structure of the entire industry. Competitiveness will...

The present paper aims to study the application of new standard of food safety: ISO 22000:2005 in the catering industry. At the beginning the study made a comparison between ISO 22000 with the HACCP system and the ISO 9000:2000 standard, in order to identify their similarities and differences,...