Certificates |
QUALITY POLICY
To carry out production in compliance with food safety and quality to ensure customer satisfaction. To ensure to improve products and to increase the productivity To protect and to be helpful to the environment To carry out production under hygienic conditions in compliance with relevant regulations and legislations, ISO 9001:2000, BRC and IFS standards and to improve our Quality Management System constantly To provide and to support continuity of training programmes To ensure to monitor Production-Management-Consumer relations in a rational and dynamic manner.
The company, Ahi Güven Donmuş ve Konserve Gıda commits itself to continuity and application of its ‘’Quality Policy’’.
Ahi Guven is registered with
-BRC Certificate
-IFS Certificate
-Star-K Kosher Certificate
-HACCP Principles
HACCP PRINCIPLES
Our production is based on internationally agreed principles as described by FAO/WHO Codex Alimentarius Commission and exemplified in CCFRA's Technical Manual No.38, “HACCP: A Practical Guide”, and all the procedures, practices and records associated with the critical control points are in place of production.
IFS STANDARTS
Certification to the IFS standard is rapidly becoming a fundamental requirement of many leading European companies .We are registered with IFS certification for 1 year.
BRC STANDARTS
We are registered with BRC certificate for 3 years in order to specify food safety and quality criteria which must be in place within the organisation whilst supplying product to UK retailers.
STAR-K KOSHER CERTIFICATION
We have the Star-K certificate which shows experience in Service –Technical knowledge-Acceptability-Respect
FOOD PRODUCTION CERTIFICATE
We are certified by Ministry of Agriculture and Rural Affairs for Food Production Certificate which is issued as per the provisions on Production Consumption and Supervision of Foods issued in the official gazette dated 9.June 1998 based on the 5th article of the law no.4128 amended by government order no .560
Ahi Guven holds the customer satisfaction at first level . 
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