Ocakyol Catering works from raw material purchase to the table under the ISO 22000:2018 Food Safety Management System and HACCP principles. Our food safety policy has five headings.
- Supplier approval: All suppliers are audited; the approved supplier list is updated twice a year.
- Critical control points: Cooking (core temperature ≥ 75 °C), cooling (60 → 21 °C in 2 hours, to 4 °C in 4 hours), hot holding (≥ 65 °C) and transport temperatures are recorded.
- Traceability: Every batch can be traced back to the raw-material batch; sample retention (72 hours) is applied.
- Allergen control: The 14 allergen groups are stated on menu cards; a separate preparation line is used against cross-contact.
- Training and audit: Staff training is at least 24 hours a year; internal audits are monthly and independent audits twice a year.
Our customers can review audit reports and temperature records on request.
