Chrissi Ammoudia’s Certified Quality Policy

ISO 9001

ISO 9001 is a set of international standards for quality management systems that is accepted around the world. When you stay in a hotel that has been certified with ISO 9001, you have important assurances that the quality of the provided services is high and you will meet your expectations.


Chrissi Amoudia Hotel has been certified with ISO 9001 and takes specific steps in order to develop and implement this Quality Management System:

  • establish a Quality Policy and measurable quality objectives,
  • develop a quality manual that every employee has as a valuable guide to his work,
  • training the employees on the operation of the quality system,
  • plan and conduct internal quality audits, in order to ensure that the hotel operation is meeting the requirements of the quality standards,
  • measure customer satisfaction,
  • implement a corrective and preventive action system to prevent problems and customer complaints,
  • continual improvement of the quality management system.


HACCP is a system that ensures the hygiene, safety and quality of all foods and drinks produced and served at the hotel. All the food production process in the kitchen and the bars is regulated and controlled by specific procedures that HACCP system defines. The HACCP procedures are applied to all the hotel operations that involve food and drinks:

  1. Purchase Departmant (eg. suppliers, handling of food, refrigeration)
  2. Food and Beverage Departments (eg, preparation, cooking, serving the food, staff personal hygiene etc)
  3. Maintenance Department (eg. equipment, water analysis etc).


Chrissi Amoudia Hotel has been certified with HACCP and takes specific steps in order to develop and implement this food safety system:

  • analyse potential hazards associated with foods and measures to control them,
  • identify the critical points in the total food production, at which the potential hazards can be controlled and eliminated,
  • establish preventive measures with critical limits for each control points,
  • establish procedures to monitor the critical points and take corrective actions when a critical limit has not be met,
  • establish procedures to verify that the system works properly and train the staff of the hotel,
  • keep records – documents to ensure the implementation of the system.