Quality & Food Safety

Trust in Every Plate

Every meal served at your workplace directly affects employee health, daily energy, and corporate productivity. At Q Catering, we manage quality and food safety as a measurable, auditable system.

Why Quality and Food Safety Make a Difference

Corporate Health and Productivity

Prevention of Foodborne Illnesses

Inadequate hygiene control leads to food poisoning. HACCP procedures and elimination of cross-contamination risks ensure a safe food workflow.

Energy, Focus and Productivity

Meals balanced with protein, carbohydrates, and vegetables increase mental sharpness, while oily and low-quality food causes lethargy.

Employee Motivation and Corporate Value

Employees see meal quality as a reflection of how much the company values them, which boosts morale and satisfaction.

Long-Term Health Management

Quality raw materials and balanced menu planning minimize chronic risks such as cardiovascular disease and metabolic syndrome caused by high sodium and trans fats.

Standards Management

ISO 9001 and ISO 22000 Standards

ISO 9001:2015

Quality Management System

Ensures all business processes are systematically planned, implemented, and continuously improved. It forms the foundation of our customer-focused approach.

Main areas:

Supplier selection and evaluation criteria
Customer complaint and feedback process
Monthly internal audit plan and finding tracking system
Corrective and preventive action (CAPA) procedure
Personal authorization and hygiene training
Supplier control, production/service delivery, control of non-conforming outputs

ISO 22000:2018

Food Safety Management System

Guarantees safe food delivery by managing hazard analysis and critical control points (CCP) at every stage of the food chain, from raw materials to service.

Main areas:

HACCP plan and tracking
Critical control points (CCP) monitoring
Full implementation of Pre-Requisite Programs (PRP)

Process Management from Production to Service

End-to-End HACCP Controlled Chain

Raw Material Supply

Approved supplier acceptance criteria

Acceptance Control

Temperature, packaging, date and related checks

Storage (CCP)

Chilled products +4°C / Frozen -18°C

Thawing (CCP)

+4°C refrigerator environment with mandatory logging

Production (CCP)

Core +75°C for min. 15 minutes

Disinfection (CCP)

Chlorine solution with 5-10 min contact time

Cooling (CCP)

+65°C to +4°C within max. 3 hours

Packaging and Transport

Hot and cold chain monitoring

Service (CCP)

Hot +65°C / Cold max. +10°C

Stainless Steel Gastronorm Containers

Stainless steel gastronorm containers suitable for food contact minimize bacterial harbouring risk with their smooth surface structure and prevent cross-contamination through easy cleaning.

Insulated Thermbox Systems

Our Thermboxes, equipped with industrial heat insulation technology, ensure meals reach the service point at ideal temperature from production; they provide effective protection for both hot and cold products.

Daily Controls and Hygiene Practices

Professional Safety Standards

Temperature Monitoring and Recording

Instant temperature measurements are taken at critical stages of the hot and cold production process.

Personnel Hygiene Management

All kitchen staff work under mandatory use of masks, disposable gloves, and arm covers. Cross-contamination via hair and respiratory routes is reduced to zero. Personnel hygiene training is renewed at least twice a year and training records are archived.

Microbiological Analysis Program

Surface swab tests, water quality analyses, and food samples are sent to accredited laboratories at set intervals. Tests such as total bacteria, E.coli, Salmonella, and Staphylococcus are conducted within the framework of microbiological criteria regulations.

Facility and Equipment Inspection

Surface cleaning, equipment sterilization, and storage conditions are audited daily with control forms. The cleaning and disinfection plan (CDP) is documented within the scope of ISO 22000. Pest control contract is active and periodic visit reports are kept on file.

Turkish Food Codex Compliance

Transparent Food Information: Nutritional Values and Allergens

By fully complying with regulations under the Turkish Food Codex, we share complete nutritional value tables and allergen content information for all products. Our information processes are continuously updated in line with current legal regulations.

Nutritional Values

Calories, protein, carbohydrate, and fat contents are calculated on a menu basis. Dietitian-approved tables are revised with every menu update.

14 Allergen Groups

Gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame, SO₂, lupin, and molluscs — all 14 mandatory allergen groups are fully labelled.

Regulatory Compliance

Turkish Food Codex

All our information processes are carried out in accordance with regulatory requirements.

Cafeteria Management

Professional Service, Presentation and Cafeteria Standards

We do more than produce meals; we organize the entire service environment with a professional management system. Smooth service lines, aesthetic presentation, and cafeteria area management at hygiene standards is a holistic service undertaken by our team.

Service Organization

Service line design suited to serial production and consumption during peak hours, staff positioning, and waiting time optimization are carefully planned. Service speed and customer experience are measured regularly.

Presentation Quality

Every meal is prepared with an aesthetic and appetizing presentation approach. Portion standardization, color balance, and service temperature are among the evaluation criteria for presentation.

Cafeteria Hygiene Standards

The cafeteria area is continuously monitored and maintained at standard level, with hygiene, comfort, and efficiency in mind.

Our Expert Team

Our Quality and Food Safety Unit

Expert Dietitians

They take an active role in creating balanced and healthy menus, calculating nutritional values, and meeting special dietary requirements.

Food Engineers

They audit compliance of all processes with quality and food safety standards; update HACCP plans, manage CCP monitoring records, and carry out continuous improvement projects. They coordinate the internal audit program and initiate corrective actions by evaluating laboratory analysis results.

Your Trusted Partner Q Catering

With our certified systems, expert team, and end-to-end management approach, we continue to deliver healthy, delicious, and safe meal service consistently every day.