By following the technological developments in modern food packaging industry where we operate, we undertake to focus on training and communication to improve our employees' knowledge and skills, to meet the needs and expectations of our customers by providing hygienic conditions at every stage of production, to forward food safety-related information to the public, consumers and suppliers and/or to ask for this information, to supply high quality and hygienic products; accordingly, we undertake to comply with legal regulations, all environmental regulations and laws and to be respectful to the environment, to comply with the requirements of ISO 9001:2015, ISO 22000 and BRC/IOP Packaging standards, to continuously improve its effectiveness and to ensure that the following sub-policies are fulfilled.

 

 

 

 

To determine the physical, chemical and biological food safety hazards at every stage of the products we offer to our customers, control them, ensure that they are produced in accordance with the rules of health and hygiene.

 

 

 

 

It is not allowed to enter production areas without protective aprons or bonnets. No jewelry can be used when working in production areas.

 

Aprons should be clean, and bonnets should be used to completely cover the ears and hair. Cleaning of aprons is provided by the applications carried out by our company.

 

 

 

 

Smoking and eating – drinking are prohibited in our production and storage areas and locker rooms.

 

Warning signs are posted where they can be seen. Visitors and subcontractors are ensured to comply with this rule.

 

 

 

 

Our visitors, suppliers enter our production areas wearing special aprons, bonnets and subject to a visitor control check list.

 

 

 

 

In our production areas, to prevent foreign substances that may cause physical contamination, Glass, breakable plastic materials, wood, wire materials are not used anymore. Existing glass and fragile plastic materials, metal equipment are protected.

 

 

 

 

Periodic medical examinations of the personnel are carried out. In cases of infectious disease, upper respiratory tract infections, diarrhea, nausea, coughing, sneezing, the person is removed from the production area and sent to a health check by production manager.