METHODS TO FOLLOW IN TERMS OF FOOD SAFETY DURING THE PURCHASE PROCESS

1) Before Purchase

  • It is necessary to request the document showing the approval number of the products received from suppliers.
  • Workplace operation permit / license should be requested from suppliers.
  • It is beneficial to request the document indicating size and glaze ratios in fish products.
  • It is beneficial to request pesticide analysis results in fruit & vegetable products.
  • Information about sizing and calibration should be requested in fruit & vegetable products.
  • Slaughterhouse, veterinary health, and vehicle cleaning-disinfection reports should be requested for meat products.
  • Microbiological analysis results of meat and dairy products should be requested.
  • Attention should be paid to labeling that may involve imitation and adulteration. (For example, writing "Lemon Juice" instead of "Lemon Sauce", "Pomegranate Molasses" instead of "Pomegranate Sauce")
  • There cannot be more than one 'Expiration Date' on the product. This issue should especially be considered for imported products.
  • It is important to clearly determine and apply return conditions, shipment times, and dates.

2) At the Time of Purchase / Goods Acceptance

  • A goods acceptance commission consisting of warehouse, purchasing, chef, and food engineer should be formed, and physical and sensory control of the products should be performed at the time of acceptance.
  • The cleanliness & disinfection of the supplier vehicle must be sufficient. Vehicle temperatures should be appropriate for the transported products. Separation of products to be transported in the vehicle should be done. Chemicals and food should not be stored in the same vehicle.
  • It is beneficial that the products have not passed half of their 'Expiration Date' lifespan.
  • Alcoholic beverages must have permission from TAPDK (Tobacco and Alcohol Market Regulatory Authority).
  • Materials that will come into contact with food must bear the "suitable for food contact" symbol. It is sufficient if it is only on the box. (Including tray covers, food bags, paper cups)
  • As of 2013, live animal and meat imports have been stopped. Attention should be paid to this issue in supplied meat products.
  • Directing analyses related to all products to suppliers will ensure correct/reliable purchasing.

3) After Purchase / Storage-Preservation

  • Importance should be given to the application of the FIFO rule and product rotation should be monitored.
  • Appropriate storage conditions for foods must be provided (cleaning & disinfection, humidity, temperature, ventilation).