75°C Thermal Logistics Standard

VELTORI CATERING LİMİTED ŞİRKETİ ("VELTORI" or the "Company") treats thermal-chain management in executive dining as a core quality-assurance discipline supporting food safety, product integrity, operational continuity and controlled delivery.

This Protocol describes VELTORI's operational approach to temperature monitoring, hot-and-cold line segregation, controlled transportation, packaging, route management and delivery verification from culinary production through final handover.

The 75°C target and other numerical or operational parameters described herein constitute VELTORI internal operational and quality standards, taking into account product characteristics and applicable regulatory requirements. Unless expressly stated otherwise, they are not represented as universal statutory temperature requirements applicable to all foods.

1. 75°C Target Serving Temperature Discipline

VELTORI applies product- and process-based temperature controls to hot-service items, evaluating food safety, product quality and service performance together.

Where operationally appropriate, hot foods are placed into controlled thermal transport systems prior to dispatch, with temperature continuity monitored throughout the delivery process.

75°C is one of VELTORI's internal operational targets for hot-service products. The target is assessed together with applicable food-safety requirements and is intended to support the delivery of food in a safe, high-quality and service-ready condition.

2. Active Thermal Transport & Equipment Architecture

VELTORI utilizes thermal transport equipment and controlled dispatch procedures appropriate to the nature of the food and the operational requirements of the service.

• Prepared Thermal Modules: Where appropriate, thermal transport modules are prepared prior to dispatch and operated to support temperature continuity during transit.
• Food-Contact-Suitable Equipment: Food-contact transport and packaging components are selected in accordance with applicable food-contact requirements and product-specific conditions.
• Temperature Monitoring & Verification: Depending on the operational risk profile, equipment and food temperatures may be monitored using appropriate measurement instruments, with relevant records maintained within VELTORI's internal quality system.

3. Hot & Cold Line Segregation

Hot and cold-service products require different handling conditions. Combining them within unsuitable transport conditions may compromise both food-safety controls and sensory quality. VELTORI therefore applies product-appropriate segregation procedures.

4. Anti-Condensation & Packaging Engineering

During the transport of hot foods, steam and condensation within enclosed packaging can adversely affect texture, coating integrity and sauce concentration.

VELTORI uses food-contact-suitable packaging solutions appropriate to the product and transport conditions. Where required, controlled ventilation or vapor-management features may be used to reduce condensation, leakage and texture degradation while maintaining appropriate product protection.

5. Route & Time Management

Executive deliveries across Istanbul's major business districts require disciplined timing because route duration and waiting periods can directly affect thermal continuity and product quality.

• Planned Dispatch Windows: Kitchen departure times, scheduled delivery windows and operational buffer periods are planned according to product characteristics and route conditions.
• Operational Delay Management: In the event of traffic conditions, schedule changes or other unforeseen operational circumstances, delivery plans may be re-coordinated by the operations team.
• Thermal Continuity: Where necessary, waiting and delivery durations are reassessed to maintain products under appropriate controlled conditions.

6. Handover Verification & Delivery Control

At delivery, and according to the service scope and agreed operational requirements, packaging integrity, quantity, special service requirements and applicable temperature controls may be verified.

Where temperature measurement is required, an appropriate measurement method and calibrated or verified equipment are used according to the nature of the product. Relevant delivery records may be maintained under VELTORI's internal quality and traceability procedures.

These handover controls supplement the applicable Turkish food-safety obligations and are intended to support VELTORI's operational quality and service standards.

7. Regulatory Compliance & Internal Standards

VELTORI's thermal logistics practices are implemented with regard to applicable Turkish food legislation, including Law No. 5996, the Food Hygiene Regulation, applicable Turkish Food Codex requirements, applicable microbiological criteria and other relevant food-safety requirements.

HACCP principles and Good Hygiene Practices form core elements of VELTORI's food-safety framework for identifying and controlling relevant hazards across production, handling, storage and distribution.

VELTORI's 75°C target, approximately +4°C internal cold-line target, thermal equipment procedures, delivery buffers and other numerical parameters are internal quality and operational standards. They supplement, and do not replace, the regulatory requirements applicable to the relevant food business and product.