Quality and Food Safety Policy

History & Milestones

Quality and Food Safety Policy

As Katsan;

We consider full compliance with all applicable national and international legislation, laws, and regulations as a fundamental responsibility, and we are committed to instilling this awareness across all levels of our organization. We meticulously implement all legal requirements throughout every stage of production, from raw materials to finished products. We aim to continuously improve and effectively maintain our established quality and food safety management systems; in this context, we ensure that internal and external communication is clear, transparent, and solution-oriented. We adopt a culture of working with well-trained, competent, and conscious employees at all levels, and we provide a work environment that supports their professional and personal development. Through continuous training programs, we enhance employee competencies and encourage the implementation of improvement initiatives. In line with defined and measurable quality and food safety criteria, we ensure the safe production and delivery of products that prioritize consumer health and meet customer expectations, including powdered pastry mixes, gel product groups, chocolate, compound (kokolin), dragee, and specialty products. We regard our suppliers as integral parts of our processes and as strategic business partners, collaborating with them in line with a sustainable quality approach. By accurately analyzing customer needs and expectations, we closely follow emerging technologies and integrate them into our processes, aiming for continuous improvement in both our products and services. We proactively assess potential risks and effectively manage opportunities.

Certification and Compliance

Our quality and food safety journey is continuously strengthened through internationally recognized certifications:

Implementation of ISO 9001 Quality Management System since 1998,
Development of processes under ISO 22000 Food Safety Management System between 2004–2014,
Transition to FSSC 22000 between 2014–2020, strengthening our food safety infrastructure,
Acquisition of Halal Certification in 2013,
Implementation of BRC Food Safety Standard (A+ Grade) since 2020.

In line with this approach, we also fully comply with other internationally recognized standards:

RSPO (SCCS – Mass Balance): Certified production is carried out subject to the availability of certified raw materials.
Kosher Certification: Existing certified products are listed, and the scope can be extended upon request.
FDA Registered Facility: Our production site has been operating in compliance with all applicable FDA requirements since 2020.
Sedex & SMETA: We are committed to ethical trade, transparency, and sustainability, and have successfully completed SMETA audits

At Katsan, we regard our stakeholders and everyone who chooses, uses, and consumes our products not merely as customers, but as long-term partners. With this philosophy, we are committed to delivering the highest standards of quality and service in a sustainable manner.

Halal Food Policy

As Katsan, our fundamental principles in halal food production are as follows:

To manufacture our products in accordance with OIC/SMIIC 1:2019 and MS 1500:2019 standards, the Turkish Food Codex, TSE product and management system standards, our quality and food safety management systems, and customer halal food safety expectations throughout design, development, and production stages,
To identify, prevent, and effectively manage halal food safety hazards that may arise from preparation to final consumption,
To ensure effective, dynamic, and sustainable control of hazards and to maintain continuous improvement and development activities across all departments,
To minimize risks arising from factors that may adversely affect halal food safety,
To develop employees who take ownership of their work and possess strong problem-solving skills through a management approach that prioritizes employee satisfaction,
To organize continuous training programs to enhance employees’ awareness of quality and halal food safety,
To clearly define roles, responsibilities, and authorities related to quality and halal food safety, and to ensure customer satisfaction through compliance with these responsibilities,
To maintain the effectiveness and continuity of the system by monitoring changes in halal food requirements, relevant legislation, and standards