Food Safety Policy: “We adopt honesty, reliability, and determination as our principles, and act with the motto: ‘Sell to both your local and global customers only the product you would want on your own table.’”
(CSR Policy, Article 5)
Our goal with the food safety chain we have established from farm to table is to always produce and provide high-quality and safe food to our customers in all geographies where we operate. The foundation of our management systems policy is based on this objective.
Within the framework of our Food Safety System, our expert personnel at our state-of-the-art facility perform hazard analyses at every stage and point of the food chain—starting from raw material procurement to preparation, processing, production, packaging, storage, and transport. Critical control points are identified where necessary to prevent any potential problems before they arise, ensuring the sustainability of the system and the production of reliable food in compliance with international quality standards. The system is continuously improved in line with international standards, modern requirements, technological developments, and the demands and expectations of our customers.
In accordance with our ISO 9000 Quality Management, ISO 22000 Food Safety Management, and FSSC 22000 Food Safety Management systems—the latter being a higher tier of ISO 22000—which we have integrated into our operational standards and adopted as a philosophy of life; our companies, committed to producing healthy, nutritious, and safe food for global tables, aim to effectively meet customer expectations and maintain the highest level of satisfaction through our ample resources, equipment, and experienced, competent personnel.
We have crowned our quality journey, which began with ISO 9000 QMS, by adding another link to the chain with ISO 22000 FSMS and the higher-tier food safety system, FSSC 22000 FSMS.
Other quality certificates of our group companies that support food safety are as follows*;
ISO 10002 Customer Satisfaction Management System: ISO 10002 sets the standards for how companies should act in situations concerning customer satisfaction.
IP (NON-GMO) Certification: Certifies that the materials used in production and the final product do not contain GMOs.
KOSHER Certification: The Kosher certificate is a document that certifies products manufactured in accordance with the Jewish faith. During production at the facilities, all stages, materials used, and even the equipment are inspected on-site for compliance with Jewish dietary laws. KOSHER means “fit” or “proper” in Hebrew.
In order for non-meat products to be considered kosher and receive kosher certification, they must not contain additives or processing steps that are unhygienic or contrary to Jewish beliefs.
Halal Food Certificate: The Halal Food Certificate eliminates questions regarding whether products are halal in terms of religious beliefs, clean in terms of health, beneficial for the body, and sufficient or necessary in terms of nutritional patterns, while also raising consumer awareness. For a product to be halal, it signifies that the agricultural plant from which it is derived is suitable and that the final product does not contain any preservatives or auxiliary substances known to be harmful to health or forbidden (haram).
With over 40 years of experience in reliable food production, Sunar Investment adopts the principle of continuously improving itself through the value it places on its customers/consumers and the feedback received from them, while working towards the sustainability of reliable food and demonstrating sensitivity regarding legal regulations. To protect the interests of producers and consumers as well as public health, it complies with the Turkish Food Codex Regulation and fulfills Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) procedures for hygienic and reliable food production.
Refreshing our knowledge of some basic definitions regarding Food Safety is of great importance in order to leave safer food resources, and thus a reliable world, to future generations.
Food Safety: Relates to the presence of foodborne hazards at the time of consumption (or when used by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, essential control must be maintained throughout the entire process. Therefore, food safety is a phenomenon ensured through the contribution of all units within the food chain. It is a systemic cycle involving the processing, preparation, storage, and presentation of food to the consumer. Safe food is defined as food that is fit for consumption and free from all factors causing spoilage or contamination. (Source: Adnan Menderes University, Academic Publications, ISO 22000 FSMS Standard)
Foodborne diseases pose a serious threat to human health, particularly for children, the elderly, and pregnant women. The World Health Organization (WHO) characterizes food safety as one of the most widespread health problems in the world and a significant cause of reduced economic productivity. These hazards are minimized through the implementation of food safety programs.
Hygiene: The word hygiene covers subjects such as health science, healthcare services, and preventive medicine. These are the practices prescribed for the establishment and maintenance of necessary conditions in health. Its dictionary definition is: a branch of science that works toward the protection and improvement of the health of individuals or people as a society, applying knowledge on nutrition, health, and environment as a synthesis. (FSSC 22000 Standard, Bilkent University, Hygiene in Food Establishments)
Food Hygiene: Refers to the measures taken at various stages of the food chain to offer foodstuffs safely for consumption, and the branch of science that determines the relationship between food and health. (ISO 22000 FSMS Standard, Hygiene in Food Establishments Book)
Sanitation: Means making healthy. It is achieved as a result of cleaning and disinfection. It covers all activities aimed at ensuring hygienic conditions or cleanliness within the facility. (FSSC 22000 FSMS Standard, Hygiene in Food Establishments Book)
Sanitation in the Food Industry: This refers to the establishment and maintenance of hygienic conditions in food production. It involves preventing the contamination of microbes from various sources during the packaging, transportation, storage, and sale of food raw materials.
Sterilization: The process of purifying an environment from all living microorganisms, viable spores, and viruses; it is a lethal process for these organisms. (Hygiene in Food Establishments Book).
Disinfection: The reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment to a level that does not compromise food safety or suitability. (FSSC 22000 Food Safety Standard)
World Health Organization (WHO) Golden Rules for Preparing Safe Food
- Processed foods should be preferred to ensure food safety.
- Foods should be cooked thoroughly.
- Cooked foods should be consumed immediately.
- Cooked foods should be stored carefully.
- The temperature of reheated food must reach at least 70°C in all parts.
- Contact between cooked foods and raw foods must be avoided.
- All kitchen surfaces must be kept clean.
- Foods must be protected from insects, rodents, and other animals.
- Safe water must be used.
**The aforementioned certificates may belong to all group companies or may cover only one of the group companies.