Hygiene Controls

All the production and service fields that we work on are controlled by the check-lists which include hygiene criteria. The control is based on HACCP (Hazard Analysis and Critical Control Points) and GMP (Good Manufacturing Practice) according to the food safety laws. The objective is safety food production.

An organization scheme is formed for every food production unit with this system. The content of HACCP, food safety policy and food safety targets are established and duties, benefits and responsibilities are shared. The team of HACCP is formed, the information on products and processes is received, danger analysis and risk study are carried out, critical limits are formed by fixing the critical control points and attention points, the overall system is restrained by installing a tracking system, and the system is functioned by preventing or correcting activities.

Those programmed controls, which are formed in order to make sure about the whole production, minimize the risks that result from foods. The objective of this system is to be the guarantor of product reliability and quality by providing the preventing activities and practices.

Therefore your kitchen is controlled at least once a month. The food engineers working in the Department of Quality Guarantee in our company visit business places without informing them and do their controls. After the controls the control list and the success grades that show the business place's condition are established.