Hygiene Policy

Our Hygiene Policy

The Berdan Catering hygiene policy commits to applying the highest sanitation standards in food production and distribution. Employee health and consumer safety are at the center of all our operations.

Staff Hygiene and Training

All our kitchen staff undergo regular hygiene and food safety training. A health report is mandatory before starting work. Use of gloves, hairnets, aprons and appropriate work clothing is standard practice. We have clear protocols for hand washing procedures, injury situations and illness reporting.

Kitchen and Equipment Sanitation

Our production areas are cleaned and disinfected daily. Cutting boards are used with a color-coded system; raw meat, chicken and vegetable preparation areas are separate. Maintenance and calibration of ovens, stoves, refrigerators and thermal containers is performed periodically. Wastewater and solid waste management is carried out in compliance with regulations.

Cold Chain and Temperature Control

Temperature in cold storage units is continuously monitored and recorded. Cooked products are kept in the danger zone for minimum time. Temperature measurements are taken before and after distribution. Thermal container capacity and heat retention duration are tested regularly.

Pest and Contamination Control

A professional pest control program is applied at our facility. Door and window seals, hazardous substance storage areas and waste containers are part of our hygiene plan. Packaging materials from outside are inspected before entering the production area.

For information about our hygiene practices, email info@berdanyemekcilik.com.tr or call 0546 771 88 66.