Food Safety

Certifying the quality of its temperature-controlled logistics services by with the ISO 22000:2005 Food Safety Management Systems specification, PolarXP bears the pride of being one of the pioneering companies offering services certified with this document in its industry.

The NETLOG Logistics Group's companies had been continuing its service activities with the ISO 9001 certificates it possessed. Added to these certificates was the ISO 22000:2005 Food Safety Management Systems certificate, for which efforts were begun in September 2009, earned by PolarXP—our company providing cold chain logistics—in May 2010. Certifying the quality of its temperature-controlled logistics services by with the ISO 22000:2005 Food Safety Management Systems specification, PolarXP bears the pride of being one of the pioneering companies offering services certified with this document in its industry.

The ISO 22000:2005 Food Safety Management Systems rules that are in practice are facilitated via quality and food safety practices for the products being transported and stored. The primary factors that earned PolarXP the ISO 22000:2005 Food Safety Management Systems certificate are, namely, the implementation of high standards of quality and food safety in the storage and transport of products to facilitate the consumption of healthy and high-quality products, and the facilitation of monitoring of the logistical aspect of the supply chain in products' journeys all the way from the field to the fork. Attention is paid to ensure that products are kept in suitable storage conditions as per food safety requirements. Temperature and humidity controls are routinely carried out in warehouses where there are foods that must be kept cold, and temperatures and checks are periodically recorded via the warehouse temperature forms defined in the quality documentation system. Great importance is given to the cleanliness and disinfection of vehicles used for transport. Records are kept and controlled for maintaining the cold chain and transporting cold/frozen foods at the correct temperatures.

Food Safety Management System ISO 22000 / HACCP

According to the definition of the Codex Alimentarius Commission, food safety "comprises conditions and measures necessary for the production, processing, storage, and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption." And according to Turkey's Food Law no. 5179, food safety is "the whole of the measures taken to ensure elimination of physical, chemical, biological and all kinds of hazards that may be present in food."

The HACCP system and ISO 22000 were created so consumers have access to safe foods. HACCP envisions the analysis of risks and control of critical control points from the production of the food to its receipt by the final consumer. Because the system is mentioned in the food-related laws and statutes of almost every country, it has become one of the conditions sought in these processes. In Turkey, as per statute for food items and the "Directive Regarding the Production, Consumption, and Auditing of Foods" published in the Official Gazette, it is emphasized that companies in the food chain must move to good practices and HACCP principles as per product groups. HACCP became one of the legal practices required by the Food Codex in 1997, and the TS EN ISO 22000:2005 (Food Safety Management Systems-Requirements for All Institutions in the Food Chain) started being used on 4/24/2006.

HACCP is a systematic approach developed according to the principle of prevention for determining risks and applying the necessary measures. It is a method used to monitor that these activities are being applied effectively. Specific "biological, chemical, and physical hazards" regarding food and the activities necessary to prevent them are determined with the purpose of ensuring food safety. It differs from traditional approaches "based on final product controls." HACCP can be applied in all stages from the production of food and/or materials coming into contact with food until they reach the consumer.

Food Destruction Process

The destruction of damaged/returned goods is facilitated with companies under contract in accordance with legal statutes. In order to ensure that foods in storage are not affected negatively, the dispatching of foods and the destruction of damaged/returned goods are arranged so as not to coincide. Foods to be destroyed are stored in sealed-off areas and removed as soon as possible to avoid accumulation.

Pest Control

Preventative measures against pests are deployed in all openings to the outside and goods damaged by pests are set aside to be destroyed. Rodent catching stations are placed at suitable locations in storage areas and checked regularly.

• PolarXP / Nedlloyd
  ÜRÜN GRUPLARI SICAKLIK / NEM DEĞERLERİ TABLOSU
• ÜRÜN ANA GRUBU
  ÜRÜN GRUBU
  NEM (RH%)
  SICAKLIK (ºC)
• Kuru Ürün
  Atıştırmalık
  Max 60%
  Oda Sıcaklığı / 21°C (±2)
• İçecek
  Max 60%
  Oda Sıcaklığı / 21°C (±2)
• Konserve
  Max 60%
  Oda Sıcaklığı / 21°C (±2)
• Kuru Gıda
  max 60%
  Oda Sıcaklığı / 21°C (±2)
• Yardımcı Katkı Malz.
  Max 60%
  Oda Sıcaklığı / 21°C (±2)
• Donuk Ürün
  Dondurulmuş Hamur
  Rutubetsiz Ortam
  (-) 22°C (±2)
• Deniz Ürünleri
  Rutubetsiz Ortam
  (-) 22°C (±2)
• Dondurulmuş Pizza
  Rutubetsiz Ortam
  (-) 22°C (±2)
• Soğuk Ürün
  Süt ve Süt ürünleri
  60%
  4ºC (±2)
• Şarküteri
  60%
  4ºC (±2)
• Sebze
  60%
  4ºC (±2)
• Beyaz Et
  60%
  4ºC (±2)
• Serin Ürün
  Çikolata ve Kaplama.
  Max 60%
  18°C (±2)
• Margarin
  Max 60%
  14°C (±2)