Food Safety
Berdan Catering food safety approach is supported by HACCP principles, allergen management and traceability systems. Procedures protecting consumer health are applied at every step from supply to service.
Our Food Safety Approach
At Berdan Catering, food safety is the essential foundation of our corporate meal services. We manage all production processes with HACCP (Hazard Analysis and Critical Control Points) methodology and proactively assess risks.
Hazard Analysis and Critical Control Points
A hazard analysis is performed for each menu and production line. Cooking temperature, cooling time, storage conditions and cross-contamination risks are defined as critical control points. Limit values are set at these points, monitoring records are kept and corrective measures are activated in case of deviation.
Allergen Management
Gluten, milk, egg, shellfish and other allergens are separately evaluated in menu planning. Allergen information is provided to our customers and alternative menus can be developed for special dietary requirements. Preparation and storage areas for allergen-containing products are segregated.
Traceability and Recall
A lot-based traceability system is applied from supplier to consumer. Each batch of raw material and production record is archived. In a possible food safety incident, our rapid recall procedure is activated. Sample retention periods are managed in compliance with regulatory requirements.
Audits and Certification
Our food safety performance is measured through regular internal and external audits. Staff certification programs, supplier assessments and hygiene audit reports are continuously updated. Berdan Catering commits to producing meals that can be served to consumers with confidence.
Contact us at 0542 771 88 66 for detailed information about our food safety practices.