Ahsen globally, we have a zero tolerance policy on food safety and Quality Management. All our operations and creates the basic framework of our quality policy is based on the following principles:

1. Food Safety Is Our First Priority

We produce, package, and to ensure that every product we distribute our IT is our fundamental responsibility is completely safe for human health. ISO 22000 food safety management system and HACCP (hazard analysis and critical control points) by showing full compliance with the standards of potential risks and prevention systems we are implementing determine in advance.

Our Food Safety Commitments:

• At every stage from procurement of raw material to delivery of final product-maintain standards of Hygiene and sanitation
• Microbiological, chemical and physical hazards systematically evaluate and keep it under control
• Regular laboratory tests to verify the safety of the product
• The staff regularly perform hygiene training
• Traceability systems implement procedures for withdrawal of any problems with the quick

2. Raw Material Quality Control System

Final product quality begins with high quality raw materials. Therefore:

• Only certified, reliable farmers and manufacturers we work with
• The party's acceptance of raw material prior to each go through a series of laboratory analyses
• Humidity, purity, foreign matter content, microbial load testing is mandatory
• Organoleptic assessments (appearance, smell, taste, texture) product features is controlled
• Production of raw materials that does not comply with the specification will not be taken for any

3. Manufacturing Process Controls

In our production line critical control points (CCP) by determining:

• Each production phase, temperature, humidity, such as duration parameters are continuously monitored and recorded
• Sensors and alarm systems, automatic variances is provided to detect the instant of
• Cleaning and disinfection programs daily, weekly, and monthly intervals
• Equipment maintenance and calibration programs are conducted regularly
• Cross-contamination risks to avoid allocation and zoning applies

4. Laboratory analysis and testing protocols

In our own laboratory and accredited independent laboratories:

• Microbiological Tests: Total aerobic bacteria, E. coli, salmonella, yeast and mold analysis
• Chemical Analysis: Pesticide residues, heavy metals, aflatoxin tests
• Physical Controls: Scanning foreign material, color and Particle Size Analysis
• Sensory Evaluations: Aroma, taste, appearance panel
• Each production lot sample is taken and stored during the storage period

5. Tracking and Traceability

A comprehensive traceability system for each of our products:

• Lot/batch number with raw material supply, production date, processing details, and the distribution information is followed
• Barcode and QR code system to follow up with the digital opportunity
• “From field to table” guarantee full traceability
• Determination of the affected parties in case of any problem within 2 hours
• Quick recall with the procedures risk management

6. Packaging and labelling standards

Our packaging processes:

• Just for food contact approved, high quality packaging material is used in
• Air, moisture, and light-resistant multi-layer laminated packaging is preferred
• The label information is fully compliant with the legislation: the content list, nutritional values, production/SKT, lot number, storage conditions
• Allergens must be clearly stated
• Multi-lingual labeling compliance with international standards with options

7. Storage and logistics, quality management

To maintain the quality of our products:

• 15-20°C constant temperature, a 50-55% humidity control
• FIFO (first in first out) inventory system with rotation
• Regular spraying and pest control programs
• Special products that require cold chain storage
• Transport of Hygiene and temperature controls

8. Continuous improvement and training

For continuous upgrading of our quality standards:

• Annual internal audit and independent external audits
• Systematic evaluation of customer feedback
• To all staff, regular hygiene, food safety and quality management training
• The pursuit of new technologies and integration
• Implementation and monitoring of sectoral developments

9. Regulatory Compliance

In all of our activities:

• Full compliance with Turkish food Codex
• Compliance with the legislation of countries imports of food (FDA, EFSA, GSO, etc.)
• Halal food certification
• Organic certification for organic products
• Regular official controls and reporting

10. Customer complaint and feedback management

As part of our quality system:

• All complaints are assessed within 24 hours
• Prevent a repeat of the problems root cause analysis
• Corrective and preventive actions (CAPA) are applied systematically
• The quality of Service is measured by customer satisfaction surveys
• 7/24 customer support line is active

OUR COMMITMENT TO QUALITY

Ahsen globally, on the tables of consumers every spice that we offer, we take all necessary precautions to ensure that they meet the highest quality and safety standards. Quality for us is not a sound investment cost; a short-term gain for long term reliability we never we are risking.

Our quality policy is not limited to, not only meet legal requirements; aims to exceed the expectations of our customers and consumers. This policy is under the leadership of our top management, with the participation of all employees are implemented and continuously improved.

“No compromise in quality, safety, zero risk!” policy is moving, and we make sure that the standards are represented in the world of Turkish spices.