Quality and Product Safety Policy

To follow the modern technological developments in the food packaging production sector in which we operate and to keep the communication and education preliminary in order to improve the knowledge and skills of our employees and to meet hygienic conditions at every stage of production to meet the needs and expectations of our customers and to transmit the information about food safety to the public, Quality and hygienic products, and in this respect we are committed to comply with the legal regulations, the requirements of ISO 9001: 2008, ISO 22000: 2005 and BRC Pack V5 standards, continually improve its effectiveness and fulfill the following sub-policies.

Hygiene Policy

To identify, control, and manufacture the physical, chemical and biological food safety hazards at every stage of the products we deliver to our customers, in accordance with health and hygiene rules.

Physical Appearance and Jewelry Policy

It is not allowed to enter the production areas without a protective front and without bones. No jewelry can be used while working in the training fields. The aprons must be clean and the bonnets should be used to completely cover the ears and hair. Cleaning of aprons is provided by the applications that our company has carried out.

Smoking and Dining Policy

In our production and storage areas and in our locker rooms smoking/eating is prohibited. Warning signs are hanging where you can see them. Visitors and subcontractors are provided to comply with this rule.

Introduction Policy to Production Areas

Our visitors enter our suppliers after wearing custom aprons, boots and a visitor checklist for their production areas.

Foreign Material Policy

In our production areas, glass, fragile plastic materials, wood, wire materials have been removed from use for the prevention of foreign materials which may cause physical contagion. The existing glass and fragile plastic materials, metal equipments are protected.

Staff Health Control Policy

Periodical health examinations of the personnel are made. Infectious diseases, upper respiratory tract infections, diarrhea, nausea, coughing sneeze are removed from the production area by the production manager and sent to the health checkup.