Law No. 5996 Food Safety Protocol

VELTORI CATERING LİMİTED ŞİRKETİ ("VELTORI" or the "Company") treats food safety in executive dining as both a statutory compliance obligation and a measurable operational discipline underpinning institutional trust.

This Protocol describes VELTORI's food-safety, hygiene, traceability, allergen-management and quality-assurance framework under Turkish Law No. 5996 on Veterinary Services, Plant Health, Food and Feed, the applicable Food Hygiene Regulation, Turkish Food Codex requirements and other applicable food legislation.

Certain numerical and operational controls described on this page constitute VELTORI internal operational standards and are not represented as universally mandatory statutory requirements unless expressly identified as such.

1. Statutory Basis & Food Business Registration

VELTORI conducts its food-production and catering activities in accordance with applicable Turkish food legislation and observes the registration and/or approval requirements applicable to the nature and scope of its food-business activities.

Food-business registration and approval requirements may differ according to the specific activity and operation type. The applicable administrative status is therefore assessed according to the relevant activity scope.

Culinary preparation and production processes are structured around hygienic zoning, controlled product flow, sanitation procedures and measures designed to reduce cross-contamination risks.

2. HACCP Principles & Critical Control Discipline

VELTORI's food-safety framework follows a hazard-based approach extending from raw-material receiving through preparation, cooking, cooling, storage, packaging and delivery.

• Raw-Material Receiving & Cold-Chain Control: Ingredients are assessed under receiving conditions appropriate to the product and applicable requirements. Where appropriate, product temperature, packaging integrity, use-by or expiry information, lot identification and supplier records are verified.
• Thermal Processing Verification: Cooking processes appropriate to the product are applied and, where required, core temperatures are verified using suitable and appropriately maintained measurement equipment. The objective is effective control of relevant food-safety hazards.
• Cooling & Controlled Storage: Products requiring post-cooking cooling are subjected to controlled cooling, appropriate storage conditions and relevant process documentation.

3. VELTORI Retained Sample & Internal Verification Standard

Sampling, testing and retention practices are established according to the nature and risk profile of the food, applicable regulatory requirements and VELTORI's HACCP-based internal procedures.

4. Thermal Chain & Delivery Safety

Hot and cold foods are transported and delivered using product-appropriate temperature control, time management, packaging and handling procedures designed to preserve food safety and product quality.

• 75°C VELTORI Service Standard: For hot-service items, VELTORI may use defined internal temperature targets and continuity controls as part of its operational quality system. The 75°C target stated in this Protocol is a VELTORI internal service standard and is not represented as a universal statutory temperature requirement.
• Controlled Cold Chain: Cold-service products are maintained under product-appropriate controlled conditions and segregated from hot products during transportation where required.
• Packaging & Condensation Control: Food-contact-compliant packaging is used where applicable, with appropriate measures taken to reduce condensation, leakage and texture degradation during delivery.

5. Allergen Management & Cross-Contamination Control

VELTORI maintains procedures for identifying, recording and communicating applicable mandatory food allergens in accordance with Turkish Food Codex and applicable consumer-information requirements.

Relevant allergen categories include cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs, as applicable to the food and ingredient involved.

• Declared Dietary Requirements: Customer-declared allergies and dietary requirements received sufficiently in advance are incorporated into production planning and ingredient verification.
• Cross-Contamination Controls: Appropriate equipment, surfaces, sequencing, sanitation and segregation controls are used to reduce the risk of unintended allergen cross-contact.
• Identification & Delivery: Special-dietary meals are appropriately identified and operationally segregated during final staging and delivery.

6. Personnel Hygiene & Training

Personnel handling food are managed in accordance with applicable hygiene legislation and VELTORI's internal food-safety procedures.

Hand hygiene, personal cleanliness, suitable workwear, protective-equipment use, appropriate restrictions where illness or contamination risks exist, and required hygiene training form part of the operational hygiene framework.

Applicable training and personnel-compliance records are maintained in accordance with regulatory requirements and VELTORI's internal quality system.

7. Lot Traceability & Quality Control

VELTORI maintains a traceability approach designed, where applicable, to associate ingredients with supplier, product, lot/batch, receiving date and relevant production records.

The traceability architecture supports the linking of receiving, production, packaging and delivery records and is intended to facilitate appropriate investigation, withdrawal or other corrective procedures in the event of a food-safety incident.

8. VELTORI Internal Quality Assurance

In addition to applicable statutory requirements, VELTORI may operate supplementary controls including temperature records, sanitation verification, equipment checks, supplier controls, allergen records, retained-sample procedures and process verification according to the nature and risk profile of the operation.

These internal controls supplement, and do not replace, the statutory obligations applicable to the food business.

9. Enterprise Information & Audit Requests

Corporate clients may request information concerning relevant food-safety and quality records within the applicable contractual framework and subject to confidentiality, security, food-safety and operational- continuity requirements.

Site visits or operational reviews may be arranged by prior written agreement and remain subject to food-safety procedures, personnel safety, operational continuity and commercial confidentiality requirements.