{"id":1326,"date":"2025-12-22T19:58:36","date_gmt":"2025-12-22T19:58:36","guid":{"rendered":"https:\/\/wokipoint.com.tr\/?page_id=1326"},"modified":"2025-12-22T21:04:43","modified_gmt":"2025-12-22T21:04:43","slug":"gida-guvenligi-politikasi","status":"publish","type":"page","link":"https:\/\/wokipoint.com.tr\/en\/gida-guvenligi-politikasi\/","title":{"rendered":"Food Safety Policy"},"content":{"rendered":"
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GIDA G\u00dcVENL\u0130\u011e\u0130 POL\u0130T\u0130KASI<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. POL\u0130T\u0130KA BEYANI
Restoran\u0131m\u0131z, WOK\u0130PON\u0130T ISO 22000 G\u0131da G\u00fcvenli\u011fi Y\u00f6netim Sistemi ve HACCP
(Hazard Analysis and Critical Control Points) prensiplerine uygun olarak faaliyet
g\u00f6stermektedir. Amac\u0131m\u0131z, misafirlerimize g\u00fcvenli, hijyenik ve sa\u011fl\u0131kl\u0131 yiyecekler
sunmak, g\u0131da kaynakl\u0131 riskleri en aza indirmek ve s\u00fcrekli iyile\u015ftirme sa\u011flamakt\u0131r.
2. KAPSAM
Bu politika; tedarik, depolama, haz\u0131rl\u0131k, pi\u015firme, servis ve m\u00fc\u015fteri geri bildirim
s\u00fcre\u00e7lerini kapsar. T\u00fcm \u00e7al\u0131\u015fanlar\u0131m\u0131z bu politikan\u0131n uygulanmas\u0131ndan sorumludur.
3. TEMEL \u0130LKELER
Yasal Uyum: Ulusal ve uluslararas\u0131 g\u0131da g\u00fcvenli\u011fi mevzuat\u0131na tam uyum.
HACCP Uygulamas\u0131: Kritik kontrol noktalar\u0131n\u0131n belirlenmesi, izlenmesi ve kay\u0131t alt\u0131na
al\u0131nmas\u0131.E\u011fitim: Personelin d\u00fczenli olarak g\u0131da g\u00fcvenli\u011fi ve hijyen e\u011fitimleri almas\u0131.
\u0130zlenebilirlik: T\u00fcm \u00fcr\u00fcnlerin tedarik zinciri boyunca kay\u0131t alt\u0131na al\u0131nmas\u0131.
S\u00fcrekli \u0130yile\u015ftirme: \u0130\u00e7 denetimler ve ba\u011f\u0131ms\u0131z denetimler ile s\u00fcre\u00e7lerin geli\u015ftirilmesi.
4. TEDAR\u0130K VE DEPOLAMA
Sertifikal\u0131 ve g\u00fcvenilir tedarik\u00e7ilerden \u00fcr\u00fcn temini.
So\u011fuk zincir \u00fcr\u00fcnlerinde s\u0131cakl\u0131k takibi ve kay\u0131t tutulmas\u0131.
\u00c7i\u011f ve pi\u015fmi\u015f \u00fcr\u00fcnlerin ayr\u0131 alanlarda saklanmas\u0131.
5. HAZIRLIK VE P\u0130\u015e\u0130RME
\u00c7apraz bula\u015fmay\u0131 \u00f6nlemek i\u00e7in ayr\u0131 ekipman kullan\u0131m\u0131.
Pi\u015firme s\u0131cakl\u0131klar\u0131n\u0131n standartlara uygun \u015fekilde kontrol edilmesi.
HACCP plan\u0131na g\u00f6re kritik kontrol noktalar\u0131n\u0131n izlenmesi.
6. SERV\u0130S VE SUNUM
Servis ekipmanlar\u0131n\u0131n sterilizasyonu.
Yiyeceklerin uygun s\u0131cakl\u0131kta servis edilmesi.
Alerjen bilgileri men\u00fcde a\u00e7\u0131k\u00e7a belirtilmesi.
7. ALERJEN Y\u00d6NET\u0130M\u0130
Alerjen i\u00e7eren \u00fcr\u00fcnlerin ayr\u0131 haz\u0131rlanmas\u0131.
Men\u00fcde alerjen bildirimi tablosu bulundurulmas\u0131.
M\u00fc\u015fteri taleplerine g\u00f6re \u00f6zel haz\u0131rl\u0131k yap\u0131lmas\u0131.
Men\u00fcye \u00d6zel Alerjen Bildirimi Tablosu
Bu tablo, misafirlerimizin bilin\u00e7li se\u00e7imler yapabilmesi i\u00e7in haz\u0131rlanm\u0131\u015ft\u0131r. Restoran\u0131m\u0131z,
alerjen y\u00f6netimi konusunda ISO 22000 ve HACCP standartlar\u0131na uygun s\u00fcre\u00e7ler
i\u015fletmektedir.
ALERJ\u0130YE VEYA \u0130NTOLERANSA NEDEN OLAN BEL\u0130RL\u0130 MADDE VEYA \u00dcR\u00dcNLER
MADDE VEYA \u00dcR\u00dcNLER
1) Gluten i\u00e7eren tah\u0131llar: bu\u011fday (\u00f6r. k\u0131l\u00e7\u0131ks\u0131z bu\u011fday ve kamut), \u00e7avdar, arpa, yulaf veya
bunlar\u0131n hibrit t\u00fcrleri ve bunlar\u0131n \u00fcr\u00fcnleri
2) Kabuklular (Crustacea) ve bunlar\u0131n \u00fcr\u00fcnleri
3) Yumurta ve yumurta \u00fcr\u00fcnleri
4) Bal\u0131k ve bal\u0131k \u00fcr\u00fcnleri
5) Yerf\u0131st\u0131\u011f\u0131 ve yerf\u0131st\u0131\u011f\u0131 \u00fcr\u00fcnleri
6) Soya fasulyesi ve soya fasulyesi \u00fcr\u00fcnleri
7) S\u00fct ve s\u00fct \u00fcr\u00fcnleri (laktoz dahil)
8) Sert kabuklu meyveler: Badem (Amygdalus communis L.), f\u0131nd\u0131k (Corylus avellana), ceviz
(Juglans regia), kaju f\u0131st\u0131\u011f\u0131 (Anacardium occidentale), pikan cevizi (Carya illinoiesis
(Wangenh.) K.Koch), brezilya f\u0131nd\u0131\u011f\u0131 (Bertholletia excelsa), antep f\u0131st\u0131\u011f\u0131 (Pistacia vera),
macadamia f\u0131nd\u0131\u011f\u0131 ve Queensland f\u0131nd\u0131\u011f\u0131 (Macadamia ternifolia) ve bunlar\u0131n \u00fcr\u00fcnleri
9) Kereviz ve kereviz \u00fcr\u00fcnleri
10) Hardal ve hardal \u00fcr\u00fcnleri
11) Susam tohumu ve susam tohumu \u00fcr\u00fcnleri
12) K\u00fck\u00fcrt dioksit ve s\u00fclfitler (t\u00fcketime haz\u0131r veya \u00fcreticilerin talimatlar\u0131na g\u00f6re haz\u0131rlanan
\u00fcr\u00fcnler i\u00e7in, toplam SO2 cinsinden hesaplanan konsantrasyonu 10 mg\/kg veya 10 mg\/L\u2019den
daha fazla olanlar)
13) Ac\u0131 bakla ve ac\u0131 bakla \u00fcr\u00fcnleri
14) Yumu\u015fak\u00e7alar ve \u00fcr\u00fcnleri<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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GIDA G\u00dcVENL\u0130\u011e\u0130 POL\u0130T\u0130KASI 1. POL\u0130T\u0130KA BEYANIRestoran\u0131m\u0131z, WOK\u0130PON\u0130T ISO 22000 G\u0131da G\u00fcvenli\u011fi Y\u00f6netim Sistemi ve HACCP(Hazard Analysis and Critical Control Points) prensiplerine uygun olarak faaliyetg\u00f6stermektedir. Amac\u0131m\u0131z, misafirlerimize g\u00fcvenli, hijyenik ve sa\u011fl\u0131kl\u0131 yiyeceklersunmak, g\u0131da kaynakl\u0131 riskleri en aza indirmek ve s\u00fcrekli iyile\u015ftirme sa\u011flamakt\u0131r.2. KAPSAMBu politika; tedarik, depolama, haz\u0131rl\u0131k, pi\u015firme, servis ve m\u00fc\u015fteri geri bildirims\u00fcre\u00e7lerini kapsar. T\u00fcm \u00e7al\u0131\u015fanlar\u0131m\u0131z […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1326","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/wokipoint.com.tr\/en\/wp-json\/wp\/v2\/pages\/1326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wokipoint.com.tr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wokipoint.com.tr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wokipoint.com.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wokipoint.com.tr\/en\/wp-json\/wp\/v2\/comments?post=1326"}],"version-history":[{"count":6,"href":"https:\/\/wokipoint.com.tr\/en\/wp-json\/wp\/v2\/pages\/1326\/revisions"}],"predecessor-version":[{"id":1355,"href":"https:\/\/wokipoint.com.tr\/en\/wp-json\/wp\/v2\/pages\/1326\/revisions\/1355"}],"wp:attachment":[{"href":"https:\/\/wokipoint.com.tr\/en\/wp-json\/wp\/v2\/media?parent=1326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}