All kinds of food production/consumption places, (sales places, places where they are shipped and stored, places where food products are prepared and served), Catering Companies, Schools, Hospitals, Canteens, Restaurants, Factories, Buffets, Entertainment Places, Shopping Malls, Production areas of food, food additives, aquatic products and feeds and food contact products, transportation vehicles, sales places, places where food and feed are shipped and stored, places where food products are prepared and served, Red meat and poultry slaughterhouses, butchering, production and packaging facilities, transportation vehicles, storage areas, preparation, storage and service areas of food/meal products in hotels, etc. EU regulation 852/2004/EC, 853/2004/EC in areas Hygiene Sanitation - General Rules, Codex Alimentarius CAC/RCP 1-1969, Rev. Hygiene sanitation inspection is carried out using inspection documents prepared using documents such as No. 4-2003, Codex Alimentarius CAC/RCP 39-1993 and similar documents. Hygiene inspection is of vital importance in the production, supply and consumption of healthy food. Because hundreds of animal diseases transmitted to humans through food, bacteria that cause poisoning, toxins, harmful additives, heavy metal and radioactive substance residues seriously threaten the health of large masses of people.
As UAC Engineering, we provide hygiene inspection services with our knowledgeable and experienced experts and valuable consultants in order to ensure food safety, prevent food poisoning, identify risks and create systems to control them, and ensure customer satisfaction and loyalty, which has become more important due to increasing competition in the sector.
Benefits of hygiene inspection:
It provides a reference on both how to prepare safe food and how to solve problems as quickly as possible.
It reduces the complaints that may arise from the products you offer. In this way, the company's reputation increases.
It ensures that consumers are sure that the products they buy are healthy and safe.
It detects dangers that may arise from current and/or future physical, chemical, or biological factors and prevents them in advance.
It ensures the implementation of an effective auto-control system by ensuring the joint responsibility of all employees.
Ensures production and sales in accordance with legal regulations.
UAC Engineering's Inspections / Controls in Businesses:
During the monthly inspections, the business; Detailed hygiene controls are carried out in terms of goods acceptance conditions, storage conditions, processing/production conditions, sales/service conditions, cleaning, disinfection, pest control, solid waste, tools-equipment, floor, wall, ceiling, sink-toilet, lighting, ventilation, personnel-porter inspection, personnel-hand/body hygiene, personnel-disguise/clothing and general order.
Laboratory Analyzes:
Swap samples of air, personnel (hands), tools-equipment and bench surfaces taken during inspections are analyzed in the laboratory. In addition, laboratory analyzes of products and water are performed according to the request of the business.
Reporting:
Hygiene inspection and laboratory analysis results are presented in a report with recommendations.
Information to management:
The results and suggestions obtained are shared with the management staff. As a result of all these practices, you will be given a document showing that you have been inspected by UAC Engineering, as an indication of being a business that attaches importance to food hygiene and food safety.
Thanks to independent hygiene inspections;
Problems are solved very quickly.
It reduces complaints.
A sense of responsibility develops due to the control mechanism of all employees.
Ensures production and sales in accordance with legal regulations.
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