year 7 YEAR

Alionbasi Dairy Products was founded, with the capacity of 2 tones of m ilk processing daily in Cukurkoy town of Tavsanli districtof Kutahya province on a total area of2000m2 of which 500m2 is dosed, on 18.04.1994. Today, itprocesses 100 tones ofmilk daily in its newestablishmentwhich lies on 30 acres ofland with a dosed area of2500m2 on EmetRoad of Tavsanli district, Kutahya. Initially, ourcompany startedproduction with manufacturing ClassicCheese, Block Kashkaval Cheese andCurd Cheese. Later on, by laying a specialemphasis on hygiene and health principles with an innovative understanding and by processing theproductmeticulouslyfrom thephase ofpackaging to production, it improved its productportfolio constantly. Kashkaval Cheese, various types of Cultured Cheese, Butter, Regional Cheese, VillageType Cheese in small packages and finally condensed yoghurt and String Cheese and Braided Cheese in 220 gram s of packages are added to the rich product portfolio. Our products are manufactured according to the standards of ISO 9001 -2008 Quality Management System and ISO 22000-2005 Food Safety Management System. Food Safety Policy In order to effectuate our Quality and Food Safety policy, we follow quality (management) and occupational goals that are conditioned by our company faithfully. The objectives of these goals are focused so as to provide a base to the understanding of quality and safe production and service, especially to improve the skills and quality of the employees, bring round to a close ofcustomer complaints, work harmoniously with partners, improve efficiency and lessen the inconveniences. • Always producing health-conscious and clean products • Improving the satisfaction of our company, employees and customers constantly • Alvvays monitoring the states of health of our employees who work with ravv-material and semi-finished and finished products • Disinfecting ali of the production departments in accordance with food safety • Alvvays educating the employees on quality, hygiene and food safety • Subjecting production machines to constant preventive maintenance and using the production area when hygienic conditions are applied • Monitoring our products during service phase so as to seli them according to hygienic conditions • Carrying ou t our production in accordance with the Turkish Food Codex.

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