Turkish chicken Poultry Industry

Turkish Poultry Industry has the quality system which can ensure a continuous quality production and this is not random quality but one the sustainability of which is established by various national and international disciplines. The firms are always audited by the public, private and international institutions. The Turkish poultry  firms in our country hold Globalgap – Eouropgap, HCCP, ISO 22000, BRC and similar quality certificates.

The successful implementation of all these quality assurance systems is enabled by controls and analyses at certain points from raw material to the last stage of the consumption as well as the training of producers, operators and consumers and the plants’ self-testing activities. In establishing a more efficient control system, in addition to governmental control, consumers’ control on food by is the most effective way to ensure more quality and healthier food products. In this respect, in our country, the public institutions, food industry, universities, consumers’ organizations and media are always in cooperation.

The standards adopted by TSE are referred to as “Turkish Standards”. “International Standardizations Organization”’s ISO 9000 quality standards have spread to all over the world and European Union countries prefer the products of such companies which comply with these standards. ISO is a criteria which provides the properties ensuring the satisfaction, appreciation and assurance for consumers and producers as well as price advantage. The term “Good Laboratory Practices” (GLP) is defined as a requisition to ensure the quality assurance in laboratory studies and regulated by certain rules. GLP is a complementary element of the quality assurance system and the implementation of the improvement studies on the conditions and operation of laboratories. The term “Current Good Manufacturing Practices” (GMP) is defined as implementation standards guaranteeing the safety and usefulness of the foods. GMP’s philosophy is based on the identification and elimination of undesirable conditions and all problems and prevention of the harmful factors.

The quality assurance system HACCP is, today, considered as a strategic target under the principle of ensuring food safety by many countries. HACCP is a system which aims, through scheduled audits, to prevent the diseases which may be caused by food products throughout the production stage.

In the system, the safety of the food is of primary importance and the primary objective is to eliminate the unsafe elements.  HACCP distinguishes from other quality assurance systems in that it identifies and brings the risks under control.