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Quality Processes: HACCP, GMP, and GHP in Kebab Production at Kalite
HACCP (Hazard Analysis and Critical Control Points)
HACCP is a food safety management system that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. At Kalite, we implement this system to ensure the highest food safety standards.
HACCP Processes at Kalite:
- Hazard Analysis: Identifying and evaluating potential hazards at each production stage, from raw materials to the final product.
- Determination of Critical Control Points (CCP): Establishing points in the production process where control can be implemented to prevent, eliminate, or reduce hazards to acceptable levels.
- Establishing Critical Limits: Defining threshold values for each CCP that must be met to ensure food safety.
- Monitoring CCPs: Regularly monitoring critical control points to ensure processes are under control.
- Corrective Actions: Determining actions to be taken if critical limits are exceeded, to restore process control.
- Verification Procedures: Regular reviews and audits of the HACCP system to confirm its effectiveness.
- Documentation and Record-Keeping: Maintaining detailed documentation of all processes, monitoring, and corrective actions.
GMP (Good Manufacturing Practices)
GMP is a set of principles and procedures that must be followed to ensure that products are manufactured in compliance with quality and safety requirements.
GMP Processes at Kalite:
- Personal Hygiene: All employees must adhere to strict hygiene rules, including wearing appropriate protective clothing, regular handwashing, and using disinfectants.
- Environmental Control: Maintaining cleanliness and hygiene in the production facility through regular cleaning, disinfection, and pest control.
- Production Process Control: Monitoring and controlling all production stages to ensure each step is carried out according to established procedures.
- Raw Material Control: Checking the quality and safety of raw materials before they enter the production process.
- Employee Training: Regular training for employees on GMP principles and production procedures.
- Documentation Management: Keeping detailed records of production processes, quality monitoring, and corrective actions.
GHP (Good Hygiene Practices)
GHP encompasses the hygiene principles and procedures essential for ensuring food safety.
GHP Processes at Kalite:
- Personal Hygiene of Employees: Employees must follow strict personal hygiene rules, such as wearing clean work clothes, washing hands and prohibiting wearing jewelry.
- Cleanliness of Facilities and Equipment: Regular cleaning and disinfection of work surfaces, equipment, and tools used in production.
- Access Control: Limiting access to production areas to authorized personnel only to minimize contamination risks.
- Storage of Raw Materials and Products: Ensuring proper storage conditions for raw materials and finished products, including temperature and humidity control.
- Waste Disposal: Effective management of production waste to prevent contamination and ensure hygienic working conditions.
- Pest Control: Regular inspections and preventive measures to prevent the presence of pests in the production facility.
At Kalite, we pay particular attention to the quality and safety of our products. The implementation of HACCP, GMP, and GHP systems allows us to maintain the highest standards in kebab production, ensuring our customers receive healthy, delicious, and safe products. By strictly controlling every stage of production, we can guarantee that every kebab leaving our facility meets the highest quality standards.
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