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Quality Control

At Gregory’s we are always striving to improve. We aim to provide our company with the best organisational and operational structure, which will enable us to boost customer satisfaction and maintain the long-term trust our consumers and franchise partners have in our products and stores. With this in mind, our company has established and implemented an integrated Quality, Food Safety and Environmental Management System according to: ISO9001:2015ISO 22000:2018ISO 14001:2015 international standards, certified by the internationally recognised and accredited certifying organisation TUV HELLAS.

With the Integrated Management System we ensure that each Gregory’s store implements practices that ensure compliance with the law and with the standards the company has set for the smooth operation of its stores. Audits and inspections are carried out in the stores at regular intervals by suitably trained and experienced professionals, in order to confirm the implementation of HACCP and company specifications, thus ensuring a high level of quality, safety, hygiene and service.


At Gregory’s, product safety is non-negotiable. That way, we know we are true to the promise we have made to all of you: to always provide the best quality. We have, therefore, designed and organised an integrated Management System which operates along two main axes: HEALTH & SAFETY and ORGANOLEPTIC CHARACTERISTICS of our products. This enables us to provide all our customers with top quality products and to maintain a steady high standard of service.
The main parameters of product quality are microbiological characteristics, organoleptic characteristics and nutritional value. A team of specialised scientific personnel, with considerable expertise in Food Quality and Safety Management Systems, have developed a wide-ranging Preventive Control System for products, ensuring the unwavering quality of our products, preservation of their brand identity, and compliance with all hygiene, safety and good management rules at every stage of supply, delivery, storage, preparation and distribution.
Regulation (EC) 852/2004 (article 5) requires food business operators to put in place, implement and maintain a permanent procedure based on HACCP principles. All stores must comply with HACCP principles.


  • GREGORY’s has developed, implements and maintains permanent procedures based on HACCP principles to manage the safety of foodstuffs
  • GREGORY’s handbook contains detailed descriptions of the best practices which must be followed by employees at points of sale, and all procedures, based on HACCP principles.
  • The training programme we have created aims to train all company personnel who handle foodstuffs, at every stage of the food chain, in matters of food Hygiene & Safety.

In order to ensure the safety of the food we sell we deal with reliable suppliers.
Also, fully trained personnel manage the foodstuffs and ensure the implementation of food storage rules, staff compliance with hygiene regulations, the proper handling and processing of products, the proper recycling of products, the implementation of a cleaning & disinfection plan, the maintenance of the cold chain, the implementation of a pest control plan, the proper management of waste & unsafe food, and, finally, supervise and maintain the relevant supporting files.

Guaranteeing the organoleptic characteristics of our products requires product standardisation in collaboration with suppliers, the creation of detailed Management Guidelines, the determination of product life (with safety and organoleptic criteria), the training of network and store consultants, ad hoc training programmes at the training centre, and, finally, in-store inspection of the implementation of the processes (by the Directorate for Operations, Overall Quality and R&D)
To this end, a large number of inspections are carried out daily, based on a specific sampling plan, which includes:

  • Approval of products and assessment of compliance with the relevant legislation during the development of new products – Product tasting
  • Laboratory analyses (microbiological, nutritional and chemical tests) by an accredited external laboratory
  • Inspections of suppliers’ premises
  • Inspections of frozen & fresh products, dry goods and packaging materials. Inspections of bakery for heated display case products and baked goods
  • Inspection of specific parameters per product category
  • Confirmation of compliance with agreed quality specifications (organoleptic behaviour, weights and dimensions)
  • Inspections of products prior to distribution within the network, aimed at ensuring the dispatch of products with acceptable qualitative characteristics
  • Inspections of network stores
  • Identifying potential errors and taking corrective action, as required