Corporate – Meysut Süt ve Süt Ürünleri

Meysüt yesterday, today, tomorrow...

We continue our production by preserving and developing traditional Anatolian dairy products with our food safety practices.

Meysüt yesterday, today, tomorrow...

By preserving and developing our traditional Anatolian dairy products with our scientific research; We also continue to produce new ones. We have produced dozens of products with their own unique taste and function…

Meysüt yesterday, today, tomorrow...

Our products play an important role in the lives of our consumers.

In line with this awareness, our main philosophy is to provide reliable food.

By preserving and developing traditional Anatolian dairy products with our food safety practices; We continue our production.

MEYSÜT Fruit Milk and Food Products Industry and Trade Inc. It was established in 2002 and started its activities in 2004 with the production of UHT Milk and Fruit Nectar.

Our company, which started milk production at 15 tons/day in 2004, increased its production capacity rapidly and increased the amount of milk produced to 100 tons/day in 2007. With the increase in production capacity, new machinery and equipment were added to the enterprise and the product range was developed. Today, together with uht milk and nectar production, uht cream, fruit drink, sahlep, hot chocolate, It also produces butter, triangle cheese, strained yoghurt and white cheese. Finally, it has presented the first and only producer of Coffee Cream, 'Crema Cafe', to its consumers.

MEYSÜT A.Ş, which never compromises on the understanding of Reliable Food, meets the requirements of these standards in production by obtaining TS-EN-ISO 9001 Quality Management System, TS-EN-ISO 22000 Food Safety Management System and FSSC 22000 certificates.

MEYSÜT A.Ş, using modern technologies in its production, produces all its products in hygienic environments, working within the framework of cleaning and disinfection rules, untouched by human hands, and keeps every critical point of production under control in order to prevent possible hazards.

Meysüt A.Ş, which has advanced technological facilities established within the enterprise; In order to obtain healthy, high quality and standard products in raw milk, chemical and microbiological analysis laboratories, it carries out the necessary analyzes with great precision in all stages from purchasing raw milk to placing the products on the market. Meysüt A.Ş maintains food safety by providing training to its personnel on constantly developing technology and hygiene. Meysüt A.Ş carries all its products to all corners of our country with expert hands thanks to its widespread distribution network.

Milk constituting the raw material of Meysüt A.Ş; It is collected from the milk of the Central Anatolia Region twice a day, separately in the evening and in the morning.

The milk, which is cooled to +4 C in a very short time, is quickly transported to the factory and transformed into products within 24 hours after milking.

Meysüt A.Ş products, which never compromise on the principle of naturalness, are supervised by food engineers and dairy technicians at every stage of production and no additives or preservatives are used. Therefore, it offers the fresh, clean and quality products that Turkish people especially seek, with their natural taste.

Our products play an important role in the lives of our consumers.

In line with this awareness, our main philosophy is to provide reliable food.

Food Safety Policy

As Meysut incorporated company In Milk and Dairy Products and Fruit Juice Production, producing, storing, shipping, ensuring continuity and feedback, by providing employee employer-customer satisfaction, with an understanding of quality and hygiene-based, environmentalist and working life, halal production. take into account, Identifying and evaluating the Food Safety and Halal hazards stipulated by ISO 9001 -ISO 22000 and FSSC Food Safety Management System and Halal Food Standard, To increase the quality of our products with appropriate materials in line with the relationships we have established with our suppliers, and to ensure that all personnel are technically competent and ethically loyal to the Islamic Business Ethics and their continuity, Taking the Principles of Competence/Responsibility/Risk-Based Approach/Islamic Sensitivity/Commitment to Islamic Values as a basis in all our activities, To provide the working environment in accordance with occupational health and safety conditions, to ensure freedom of worship, to provide a morally sufficient environment for all personnel, OIC/SMIIC 1 General Rules for Halal Food, OIC/SMIIC 2 Guide to Halal Certification Bodies, ISO:22000 Food Safety Management System, CAC/RCP 1 General principles of food hygiene, CODEX STAN 1 General standard for labeling of prepackaged foods, ISO/ To produce according to food safety and halal compliance based on TS 22002 (all departments) prerequisite programs in food safety and ISO 22005 Traceability in feed and food chain - basic principles and general features of system design and implementation, standards and legislative requirements, Not to use any raw materials, by-products, machinery, equipment and production lines that come into contact with foodstuffs contrary to Islamic rules, It is always guaranteed by us to continuously improve our system by supporting it with measurable targets.

FOOD SAFETY POLICY
01. Safe Food Production
03. Hygiene Based Production

FOOD SAFETY POLICY

Gıda Güvenliği Politikası

Gıda Güvenliği Politikası’nda, Süt ve Süt Ürünleri ile Meyve Suyu üretiminde kalite ve güvenlik anlayışıyla müşteri memnuniyetini ön planda tutan, doğal hammaddelerin en kıymetlisi olan sütün, doğallığını bozmadan, meyvelerin doğadaki tazeliğini muhafaza ederek; yüksek kalite eksenli, hijyen esaslı, çevreci ve çalışma yaşamını koruyan bir üretim anlayışıyla mevcut pazar payını artırmayı hedefleyen, işçi-işverenmüşteri memnuniyetini sağlayarak ürünlerimizi dünya markası yapmak hedefimizdir.

01. Safe Food Production

GÜVENLİ GIDA ÜRETİMİ

MEYSÜT A.Ş.; ürün gerçekleştirme sürecindeki tüm basamaklarda hijyen koşullarının etkin bir şekilde oluşturulabilmesi için FMEA (Failure Mode Effect Analysis) yönteminin gıdadaki uygulaması olan ve önleyiciliği temel alarak, tedarikçi zincirinden müşteriye kadar geçirilen tüm aşamalarda oluşabilecek olası fiziksel, kimyasal ve mikrobiyolojik tehlikelerin elimine edilmesini ana ilke edinmiştir.

03. Hygiene Based Production

HİJYEN ESASLI ÜRETİM

Bu politika çerçevesinde amacımız; fabrikamızda Kalite Yönetim Sistemi’ne paralel olarak üzerinde ciddiyet ve titizlikle durulan “Hijyen Esaslı Üretim ve Gıda Güvenliği” sistemi ile temel gıda maddesi üreten işletmemizin müşterilerinin temel talebi olan güvenli gıda tüketme isteklerini karşılayarak müşteri memnuniyetini en üst düzeyde sağlamaktır.

Food Safety Policy

In the Food Safety Policy, keeping customer satisfaction in the forefront with the understanding of quality and safety in the production of Milk and Dairy Products and Fruit Juice, preserving the freshness of the fruits in nature, without spoiling the naturalness of milk, which is the most precious of natural raw materials; It is our goal to make our products a world brand by providing employee-employer customer satisfaction, aiming to increase the current market share with a production approach that is high-quality axis, hygiene-based, environment-friendly and protecting working life.

HYGIENE BASED PRODUCTION

Our aim within the framework of this policy; To provide the highest level of customer satisfaction by meeting the basic demand of our customers, which is the basic demand of our company, which produces basic foodstuffs, with the "Hygiene Based Production and Food Safety" system, which is emphasized seriously and meticulously in parallel with the Quality Management System in our factory.

SAFE FOOD PRODUCTION

MEYSÜT A.Ş.; In order to effectively create hygienic conditions at all stages of the product realization process, it has adopted the main principle of eliminating possible physical, chemical and microbiological hazards that may occur in all stages from the supplier chain to the customer, based on the application of FMEA (Failure Mode Effect Analysis) method in food and based on prevention.