Zero-Frozen & Local Sourcing Policy

VELTORI CATERING LİMİTED ŞİRKETİ ("VELTORI" or the "Company") operates under the principle that executive dining excellence and food integrity begin not only in the kitchen, but at the point of ingredient selection, supplier qualification, receiving, preservation, and traceability.

This Policy establishes VELTORI's sourcing and receiving framework under Turkish Law No. 5996 on Veterinary Services, Plant Health, Food and Feed, applicable Turkish Food Codex requirements, and the Company's internal food-safety procedures covering fresh proteins, local ingredients, geographical indication products, supplier qualification, lot traceability, and cold-chain reception.

The Zero-Frozen approach described herein is not presented as a universal statutory requirement applicable to every food category. It constitutes a VELTORI internal culinary and quality standard designed to reduce thawing-related variability and maintain consistent product integrity. Product-specific legal temperature and storage requirements remain governed by applicable legislation, product specifications, supplier documentation, and validated HACCP controls.

1. 100% Fresh Procurement & Zero-Frozen Discipline

VELTORI applies an internal Zero-Frozen standard across its core red-meat and poultry menus wherever operationally feasible and consistent with product specifications.

The purpose is to reduce variability associated with frozen-to-chilled handling, preserve the intended sensory characteristics of the ingredient, and establish a more consistent raw-material standard for executive culinary production.

Fresh proteins are received only after verification of applicable supplier documentation, lot information, product specifications, packaging integrity, and receiving controls. Products that fail applicable legal, specification, or internal acceptance criteria may be rejected or placed under controlled quarantine.

2. Controlled Domestic Sourcing & Regional Selection

VELTORI prioritizes traceable domestic Turkish sourcing across its core protein portfolio wherever appropriate. Regions such as Thrace and Balıkesir may form part of the preferred sourcing base when suppliers and products satisfy the Company's qualification, documentation, and quality requirements.

• Prime Beef Tenderloin & Ribeye: Premium domestic cuts selected according to product specification, supplier qualification, traceability, and applicable veterinary and food-safety documentation.
• Lamb Shoulder & Shank: Domestic lamb selected according to age, cut specification, fat distribution, and suitability for slow-roasting, braising, and classical culinary techniques.
• Fresh Poultry: Fresh poultry sourced through authorized and traceable supply channels in accordance with applicable food-safety requirements and product specifications.

3. Geographical Indication & Regional Ingredient Selection

To deepen culinary identity and support Türkiye's regional gastronomic heritage, VELTORI may incorporate registered Geographical Indication products where commercially available and appropriate to the menu specification.

4. Unbroken Cold-Chain & Receiving Protocol

Every raw-material delivery entering the culinary atelier is subject to category-specific receiving controls. These controls extend beyond temperature verification and may include packaging integrity, product condition, use-by or best-before information, lot identification, transport conditions, and required supplier documentation.

• Fresh Meat & Poultry: Temperature is verified against the applicable product category, legislation, supplier specification, and VELTORI receiving criteria.
• Dairy & Delicatessen: Received under controlled refrigeration consistent with product labeling, supplier specifications, and applicable requirements.
• Fresh Produce & Herbs: Procured through scheduled fresh-supply channels and prepared according to the product's nature and the Company's validated sanitation procedures.

5. Law No. 5996 & Lot-Based Traceability

VELTORI maintains supplier information, product identification, lot or batch data, receiving dates, acceptance records, and required product documentation within its internal quality archive.

For animal-origin products, veterinary documentation, slaughter or health records, establishment or supplier identifiers, and other traceability elements are reviewed according to the nature of the product and applicable legal requirements. This structure supports backward lot-level traceability from kitchen production to the relevant receiving record.

Lot identification and traceability records are managed in accordance with current Turkish Food Codex requirements and the Company's internal record-retention procedures.

6. Supplier Qualification & Continuous Quality Control

VELTORI's supplier qualification framework evaluates food-safety compliance, legal documentation, product specifications, traceability, delivery performance, consistency, and operational reliability.

Where a supplier or lot fails defined acceptance criteria, VELTORI may apply rejection, quarantine, corrective-action, re-evaluation, or supplier replacement procedures in accordance with its internal quality system.

7. Seasonality & Controlled Product Substitution

Natural agricultural conditions, seasonality, logistics interruptions, supply limitations, or veterinary restrictions may temporarily affect the availability of specific ingredients.

In such circumstances, VELTORI may provide an equivalent or suitably qualified domestic substitute while preserving food safety, the essential culinary character of the menu, applicable allergen considerations, product specifications, and required consumer information.

8. VELTORI Internal Standard & Regulatory Priority

This Policy is a corporate sourcing and quality document describing VELTORI's internal operating standards. The Zero-Frozen commitment, regional sourcing preferences, supplier qualification criteria, and internal quality thresholds described herein do not replace or supersede applicable Turkish food legislation.

At all times, applicable Turkish food legislation, product-specific technical requirements, official authority requirements, supplier specifications, and VELTORI's validated HACCP and food-safety procedures shall apply together according to the relevant product and operational circumstance.