Hygiene & Quality

These systems have been documented so as to cover all our projects. Our systems are audited every year by accredited audit firms. In addition, the effectiveness of our management systems in place across all our kitchens and projects is periodically audited by our food engineers working in the Hygiene & Quality Management Department.

In these audits, where the operational effectiveness of the food and quality management systems is measured, the core philosophy is "continuous improvement," and the audits are carried out as a training process. During the audits, samples are continuously taken from the staff's hands and from the equipment used in order to ensure the traceability of the effectiveness of the disinfection procedures.

The audit results are shared with the operations managers, improvement methods are determined, and the results are followed up together. Evaluations are tracked through senior-level meetings on monthly, quarterly, semi-annual, and annual cycles.

On the principle of sourcing safe food with quality raw materials, we work with the supplier companies that have the strongest quality practices in Türkiye. Raw material reliability is continuously monitored by our Hygiene Quality Management department through ongoing auditing and analysis methods.

The conformity of every product arriving at our warehouses to the acceptance criteria is checked by our experienced and trained managers. Our warehouses are inspected at least twice a day for temperature, labeling, FIFO, packaging, and similar matters. In production planning, planning is again carried out on the principle of food safety. Products such as frozen food, spices, and legumes are sorted at least three times before being included in the production process.

After sorting, raw vegetables and fruits are passed through the washing machine at least 3 to 5 times depending on the season and the product; they are then disinfected, rinsed, and stored in a cold environment.

The matter of frying oil is extremely important and is monitored with great care. At FMS Yemek, frying oils are single-use. As a legal requirement, waste oils are delivered to licensed intermediary organizations. The chemical and physical analyses of the waste oils are under our monitoring and are open to sharing with our customers.

The personal hygiene of our staff is our foremost concern. For this reason, hand washing every half hour, changing gloves at least six times a day, changing uniforms at least twice a day, the use of sleeve covers and masks, and detailed health screenings are our routine procedures.

The equipment, work counters, and foot baths we use are disinfected three times a day. In cleaning and disinfection procedures we use Diversey products. Our meals undergo temperature and sensory checks during cooking, shipping, acceptance at the projects, and before service. Food storage is a critical control point for our food safety; meals placed in stainless-steel gastronorm pans are shipped in thermoboxes.

Before shipping and before service, samples taken from all daily meal varieties and from the tap and drinking water are stored for 72 hours in +4°C refrigerators at our center. When needed, the samples are analyzed in independent accredited laboratories.

All cleaning and disinfection procedures, the inspections carried out in the warehouses, the input control results, the meal cooking and preparation steps, and the checks performed on the meals are recorded by the relevant staff, thereby ensuring retrospective traceability.

In order to meet our business partners' security sensitivity at the highest level, our drivers who operate the vehicles we use for meal delivery have undergone a GBT (police records) screening. In all our operations, the Environmental Management and Occupational Safety / Worker Health management systems are consistently implemented.