HYGIENE & QUALITY
OUR QUALITY JOURNEY
SARDUNYA, as a voluntary advocate of "QUALITY" and a pioneering company in its sector, works with special measures and practices across all processes—from procurement to end of service—in its kitchens and projects to achieve the highest QUALITY standards in the industry.
OUR MANAGEMENT SYSTEMS
| For our customers | ISO 9001 | Quality Management System |
| For human health | ISO 22000 | Food Safety Management System |
| For our employees | ISO 45001 | Occupational Health and Safety System |
| For our planet | ISO 14001 | Environmental Management System |
| For your satisfaction | ISO 10002 | Customer Satisfaction Management System |
OUR QUALITY PROCESSES
Continuous Auditing and Improvement
These systems are documented to cover all our projects. Our systems are audited annually by accredited auditing firms. In addition, the effectiveness of our Management Systems implemented across all kitchens and projects is periodically audited by Food Engineers in our Hygiene & Quality Management Department.
Quality Control and Monitoring
During audits, samples are continuously taken from staff hands and equipment used to ensure traceability of disinfection effectiveness. Audit results are shared with Operations Managers to determine improvement methods, and outcomes are tracked together.
Training and Development
Continuous training is provided on Food Safety, Total Quality, Environment, Occupational Safety, and Worker Health. Our Food Safety and Quality Management System, which begins with Supplier Selection, includes special measures throughout all processes from start to end of service.
OUR DETAILED QUALITY PROCESSES
Warehouse and Product Acceptance Controls
The compliance of every product arriving at our warehouses with acceptance criteria is checked by our experienced and trained managers. Our warehouses are inspected at least twice daily on matters such as temperature, labeling, FIFO, packaging, and more.
Production Planning and Preparation
Production planning is carried out on the basis of food safety. Frozen foods, spices, legumes, and similar products are sorted at least three times before being included in the production process.
After sorting, raw vegetables and fruits pass through washing machines at least 3 to 5 times depending on the season and product, then are disinfected, rinsed, and stored in a cold environment.
Frying Oil Management
Frying oil is an extremely important subject and is monitored with great care. At SARDUNYA, frying oils are single-use. Waste oils are delivered to licensed intermediary institutions as a legal requirement. Chemical and physical analyses of waste oils are under our monitoring and are available for sharing with our customers.
Staff Hygiene
Our staff's personal hygiene is our top priority. For this reason, hand washing every half hour, changing gloves at least six times a day, changing uniforms at least twice a day, use of sleeves and masks, and detailed health screenings are routine procedures for us.
Equipment and Environment Hygiene
The equipment we use, work surfaces, and foot baths are disinfected three times a day. We use Diversey products for cleaning and disinfection.
Food Safety and Control
Our meals undergo temperature and sensory checks during cooking, shipment, acceptance at project sites, and before service. Food storage is a critical control point for our food safety; meals placed in stainless steel gastronorm containers are shipped in thermoboxes.
Before shipment and before service, samples of all daily meal varieties and drinking water are stored at our central facility in +4°C refrigerators for 72 hours. When needed, samples are analyzed at independent accredited laboratories.
Traceability and Record-Keeping
All cleaning and disinfection procedures, controls carried out in warehouses, incoming inspection results, meal cooking and preparation stages, and checks performed on meals are recorded by relevant personnel to ensure backward traceability.
Security and Shipment
To meet our business partners' security requirements at the highest level, the drivers who operate the vehicles we use for meal delivery have undergone GBT screening.
Environment and Occupational Safety
In all our operations, Environmental Management and Occupational Safety / Worker Health management systems are applied consistently.
OUR CERTIFICATES
MANAGEMENT SYSTEMS SCOPE
Our ISO 9001 Quality; ISO 22000 Food Safety, ISO 45001 Worker Health and Occupational Safety, ISO 14001 Environmental Management, and ISO 10002 Customer Satisfaction Management Systems apply to:
Sardunya Gıda Mutfak
Meal production, design, and distribution using our own facilities
Sardunya Hazır Yemek
Meal production, design, and service using customer facilities