Quality Policy

Our Quality Policy

As Berdan Catering, our quality policy commits to maintaining food safety, hygiene and customer satisfaction at the highest level in corporate meal services. All our production processes are managed in accordance with national regulations, HACCP principles and industry best practices.

Supply and Ingredient Quality

In raw material supply we work with reliable and certified suppliers. Vegetables, meat, chicken, legumes and other food items are inspected daily upon receipt. Expiry dates, cold chain integrity and visual quality criteria are evaluated at the supply stage. We prefer seasonal products to create menus rich in both taste and nutritional value.

Quality Control in Production

In our kitchen operations, rules for temperature monitoring, cross-contamination prevention and staff hygiene are strictly applied. Equipment cleaning before each meal production, cooking temperature records and sample retention are among our standard procedures. Our quality control team conducts daily audits to detect deviations immediately and initiate corrective actions.

Distribution and Service Quality

In transport meal and tray services, use of thermal containers and hygienic packaging is mandatory. Distribution vehicles are cleaned regularly and temperature records are kept. Timely delivery to client locations is an integral part of our service quality. Feedback is systematically collected and reflected in menu planning.

Continuous Improvement

Our quality policy is based on the principle of continuous improvement. Staff training, internal audits and customer satisfaction surveys are conducted at regular intervals. Collected data is analyzed and operational processes are updated. At Berdan Catering we see quality not as a goal but as a natural part of our daily operations.

Contact us at 0542 771 88 66 for detailed information about our quality standards.