Food Safety Policy

We adopt honesty, reliability, and decisiveness as principles, and we act with the awareness of ‘’Sell your products that you would want to be at your own dinner table to both domestic and international customers.”

                                                                                                                                             (CSR Policy 5th Item)

Our purpose with the food safety chain that we established from the seed to the table is to always produce quality and safe food and present them to our customers in all the regions of that we operate.  The basic principle of our management system policy relies on this goal.

In the frame of our Food Safety System, hazard analysis is done by our expert personnel with the latest technology at our equipped facility at every stage and point of the food chain, like preparation, processing, production, packaging, and storage, starting from the procurement of raw materials; critical control points are identified at the necessary places, and any problem that might arise at these points is prevented before it even comes out ; and system sustainability and the production of food that complies with international standards of quality is ensured. The system is constantly improved based on international standards, the requirements of the era, technological advances, and the demands and expectations of customers.

Our company, which adopted the principle to produce healthy, nourishing, and safe food and present them to the tables of the world, aims to effectively meet the expectations of our customers and maximize their satisfaction with its sufficient resource, equipment, and experienced and competent personnel in compliance with the ISO 9000 Quality Management, ISO 22000 Food Safety Management System, and the FSSC 22000 Food Safety Management System, that we integrated into our business standards and turned into philosophy.

We have crowned the journey of quality that we started with ISO 9000 QMS, adding a chain link with ISO 22000 FSMS and also another higher level of food safety system FSSC 22000 FSMS.

These are the other quality certifications that support the group of companies’ food safety*:

ISO 10002 Customer Satisfaction Management System: The ISO 10002 specifies to companies the standards about how they should act in situations related to customer satisfaction.

IP (NON GMO) Certificate: It certifies that the materials and products used in production do not contain GMOs.

KOSHER Certificate: The Kosher certificate is a document that certifies that products are produced in compliance with Jewish beliefs. The compliance with Jewish beliefs of all stages and materials and even the equipment used in production processes is checked in the place of production. Kosher means “appropriate” in Hebrew.

Products other than meat must not contain additives and process steps that are unhygienic or violate Jewish beliefs in order to be considered kosher and to be able to receive a kosher certificate.

Halal Food Certificate: A Halal Food Certificate raise the awareness of the consumer and eliminates question marks in aspects like whether the products are halal in terms of belief, whether they are sanitaze in terms of health and beneficial for our bodies, and whether it is sufficient and necessary in terms of the daily diet.” For a product to be halal, it means the commodity from which the product was procured is appropriate and that that it doesn’t contain preservatives or additives in the final product that are known to be unhealthy or forbidden.

Sunar Grup, which adopts conducting researches on sustainability of food security, improving itself thanks to feedbacks from consumer/customers caring towards them, 40 years of experience in safe/secure food production as a principle, is sensitive on the subject of legal applications.It complies with the Turkish Food Codex Management that was put into effect for the purpose of protecting the interests of producers and consumers and the health of the public, and also with the procedures of the Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points for the production of hygienic and reliable food.

Some basic definitions relating to Food Safety have importance in term of refreshing our knowledge and inheriting safer food resources and therefore a safe world to future generations.

Food safety:

Food safety is related to finding hazards at the moment of food consumption or (when used by consumers) that originate from food. The inclusion of the hazards of food safety can be revealed in any run of the food chain, and for this reason it is important for an effective control to be implemented throughout the food chain. Therefore, food safety is a fact that is ensured with the contributions of all units along the food chain. It is a systematic loop that includes the processing, preparation, storage, and presentation to the consumer of food. Safe food is food that is in an appropriate state for the consumer that has been purified of all factors that may cause all kinds of spoilage and contamination.  (Source, Adnan Menderes University, Academic Publications, ISO 22000 FSMS Standard)

Foodborne illnesses create a serious danger over human health, especially in children, the elderly, and pregnant women. The World Health Organization (WHO) has characterized food safety as one of the important causes of the most common health problems in the world and that decreasing economic productivity. These dangers can be minimized with the implementation of food safety programs.

Hygiene: The dictionary definition is; a science that applies information in the field of health, environment and nutrition in a compositive way and that works on protection and development of human health whether individually or as public.

Food Hygiene: Meaning precaution taken in phases of the food chain for the reliable presentation of food materials to the consumer and science that identifies the relationships of food and health. (ISO 22000 FSMS Standard, Hygiene Book in the Food Business)

Sanitation: It means to become healthy. It is obtained as a result of cleaning and disinfection. It covers all activities directed towards ensuring hygienic conditions and cleanliness in the facility. (FSSC 22000 FSMS Standard, Hygiene Book in the Food Business)

Sanitation in the Food Industry: It means the formation and preservation of hygienic conditions in food production. The prevention of infectious germs originating from various sources during the packaging, carrying, storage, and sale of raw food materials.

Sterilization: A removal process, the purification of an environment from all living microorganisms, living spores, and viruses. (Hygiene Book in the Food Business).

Disinfection: The reduction of the number of microorganisms in the environment by way of chemical materials and/or physical methods to a level that does not endanger food safety or appropriateness.  (FSSC 22000 Food Safety Standard)

 

The World Health Organization for Preparing Safe Foods (WHO Golden Rules)

1)      Processed foods should be preferred for them to be safe.

2)      Foods should be cooked well.

3)      Cooked foods should be consumed immediately.

4)      Cooked foods should be stored carefully.

5)      All sides of reheated food should reach a temperature of at least 70⁰C.

6)      Contact between cooked foods and raw foods should be avoided.

7)      All kitchen surfaces should be kept clean.

8)      Foods should be protected from bugs, rodents, and other animals.

9)      Safe water should be used.

**The mentioned certifications can cover just one of the companies of the group, just as it might belong to all of the group companies.