In order to ensure safety of our kebabs and other meat products, we have implemented the HACCP system in our food safety management. The system ensures strict compliance with good sanitary and production practices (GHP and CMP).
We carefully select our suppliers of raw materials, technological additives, spices and other foodstuffs.
We conduct audits of our strategic suppliers to verify whether the food ingredients supplied to us are produced in compliance with proper sanitary conditions and the applicable laws.
Before any batch of food ingredients is accepted, each delivery is subjected to a careful manual and visual inspection. The temperature of meat is the key parameter thereof. It must not exceed: +4 °C for poultry, +6°C for red meat and - 18°C for frozen meat. This guarantees an unbroken cold chain and preserves the microbiological parameters of kebab, which in turn translates into the safety of our products. The high quality of our products is confirmed with microbiological tests performed by certified laboratories.