QUALITY AND HYGIENE


AydosEt aims to be a leader in the red meat sector with the quality difference it has established in healthy, reliable and hygienic environments at its modern plants within the framework of international food safety standards. At the production plants of AydosEt, reliability is ensured in every phase from slaughtering to dispatch with hygiene rules observed by the personnel to act in conformity to the European standards. AydosEt regularly applies training and auditing programs to ensure continuity of the food safety and hygiene program. .

The food safety studies contain procedures and programs required to get under control all the negative conditions that may occur in terms of human health. Each phase is controlled to prevent problems that may affect the satisfaction and trust of customers. Getting under control of each phase before, during and after slaughtering is the necessity of responsibility understanding felt by AydosEt against its customers.







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