In 1995, our company started to work as a legal laboratory by obtaining the establishment and work permit certificate from Food Control and General Directorate of our laboratory in 2008. In 2008, the Turkish Accreditation Agency won the national laboratory identification of our country in 2010. laboratories with accreditation in 9 parameters in tea analysis.
A total of 15 parameters, including physical, chemical and microbiological analyzes, provide laboratory services to stock exchange members in our laboratory, a national event. Each analyzed analysis is analyzed by two parallel runs. In addition, personnel control is carried out once a month with the control sample for each analysis. The instruments in our laboratory are calibrated once a year by an accredited calibration company and the instruments are checked.
We follow the technological developments between our goals and we renew ourselves and provide quality service by providing customer satisfaction.
Forms to add
Hygiene Control Service:
Nowadays, it is necessary to control the production stages, including selection and evaluation of suppliers, acceptance of operation, final preservation and dispatch, from the production of raw materials, additives, auxiliary materials and packaging materials for safe food production. The HACCP "Hazard Analysis and Critical Control Points" Management System is one of these approaches. Relevant governmental agencies and national standard bodies in various countries are subject to important regulations for the HACCP Management System and published standards.
In international markets, the difficulty / reluctance to establish standards for food security and the compatibility of other countries with each other in almost every country has led to the need to prepare and publish an international standard on this issue. For this purpose, the ISO 22000 Standard was prepared by the TC 34 from the working groups within the International Standards Organization (ISO) and an international HACCP Management System was established under the name of "ISO 22000: 2005 Food Safety Management Systems". - The Standards of the Entities in the Food Chain "were published as standard on 1 September 2005.
The basic approach of the ISO 22000 Standard is the application of a protective system developed for the consumer not to be exposed to foodborne illnesses and which controls all processes in the food chain with all the influences such as infrastructure, personnel and equipment.
Food Safety Management System applications include production control, product control, equipment control; maintenance and general hygiene practices; staff and visitor hygiene; shipping, storage, product information; training, supplier selection and evaluation; education, communication, etc.
Our members request Hygiene Controls in our laboratory to establish the basis of the Food Safety Management System in our factories. In line with special requests, our laboratory staff are sampling samples from the environment, equipment equipment, personnel hygiene control factories. The results of the hygiene control of the plants are reported as superficial.
In Tea Analyzes, tea makers who have technical knowledge, equipment and personnel of our laboratory are trained on laboratory setup and tea analysis according to special requests. Trainings are in our laboratory. Teaching theoretical knowledge about physical, chemical and microbiological analyzes, giving documents, using tools and analysis, analyzes are explained by individual unit personnel.
As a laboratory setup, members of our laboratory are helping to establish a laboratory in their company according to their wishes. Installation and use of laboratory personnel, equipments and equipment, consumables to be used in laboratories and technical specifications of these materials provide the rules and basic information to be observed in laboratory work.