Quality

Since our establishment, Işık Tarım has been producing with sensitivity towards ensuring food safety from field to table.

With the "Quality" and "Safe Food" principles we implement within our organization, we work to minimize food safety risks in agricultural and production areas, in line with our role in the food supply chain. With awareness of national and international legal requirements, we continue our pioneering role in the sector by fulfilling quality and food safety conditions within the scope of our responsibilities to ourselves and our customers.

In line with our broad role in the food supply chain, we continuously carry out activities to create and maintain a Food Safety Culture with our farmers, employees, solution partners, suppliers, and customers.

Işık Tarım follows legal changes, scientific developments, and new emerging processes, effectively manages potential food safety risks, and makes necessary investments to integrate innovations into the system. Our company produces organic, sustainable, healthy, and safe products for society.

Raw Material

Işık Tarım's food safety practices begin in the field. Our company starts quality control activities from the field stage by conducting soil, water, and leaf analyses, and provides consultancy to farmers on crop management through our experienced agricultural engineer staff. We organize widespread training to control environmental contaminants and increase producer awareness. We collect samples from different stages of production to keep chemical pesticide contamination risks under control. Işık Tarım effectively manages potential threats throughout the supply chain by taking measures against chemical, physical, and biological hazards in the first link of food production, which is product/crop production.

Agricultural products reaching our frozen fruit facilities from almost every region of Turkey and the Happy Village project are evaluated for quality/food safety compliance through laboratories within our organization that conduct pesticide, microbiology, and physical-chemical analyses, as well as domestic and international laboratories we work with, keeping all quality and food safety risks under control.

Processing Process

Işık Tarım has organized its frozen food facilities according to BRC Food Safety Management System requirements. In our facilities, we implement and continuously improve programs such as Cleaning-Hygiene-Sanitation, foreign material contamination prevention measures, water management, product management, pest management, hygiene controls, Environmental Microbiological Monitoring Programs, Allergen management, and Waste management programs in accordance with "Good Manufacturing Practices" principles.

In Işık Tarım's frozen food facilities, all types of foreign materials and quality defects that may come from the primary production stage are removed using advanced technology Laser, X-ray, magnet, and camera-based sorting systems from the moment the product enters, and all final products pass through different production technology-appropriate metal detectors. During the facility process, field observations, lot compliance controls, and process quality controls are carried out, and compliance evaluations are made by process quality control engineers.

Final Product

Final products that have passed all compliance controls during the facility process are checked one last time according to final product control parameters determined by customer requirements and legal requirements. After physical, chemical, and microbiological compliance evaluation, they are evaluated by the quality team according to the Product Release procedure and loading approvals are given. Işık Tarım Food Analysis Laboratories respond to determined quality and food safety parameters in a correct, reliable, impartial, and fast manner, and their competence is verified by participating in international proficiency tests. Quality tests and analyses that begin in the field continue in both internal and external laboratories at the final product stage, as they do during the processing process.

Physical Analysis

After the physical controls carried out at the Raw Material stage and passing through many different quality tests, our products that reach the final product stage undergo physical analysis again in our laboratories. The following physical tests are used to perform physical quality control on all products:

Appearance
Count and Size
Defects
Foreign Materials
Weight

Chemical Analysis

After different tests and analyses carried out during Raw Material acceptance and processing, our products that reach the final product stage undergo some chemical tests.

Moisture
Water activity
Sulfur dioxide
Oil
Peroxide number
Acidity value
Free chlorine determination

Microbiological Analysis

After different tests and analyses carried out during Raw Material acceptance and processing, our products that reach the final product stage undergo some microbiological tests.

Total aerobic bacteria
Mold
Yeast
Enterobacteriaceae
Coliform
Escherichia coli
Bacillus Cereus
Staphylococcus Aureus
Listeria Monocytogenes
Salmonella Spp.

Instrumental Analysis

After different tests and analyses carried out during Raw Material acceptance and processing, our products that reach the final product stage undergo necessary instrumental tests.

Aflatoxin
Ochratoxin
Patulin
Polar pesticides
Hydrocyanic acid
GC-MS/MS
LC-MS/MS
HS-GC-MS

Işık Tarım is progressing towards becoming a world brand by producing safe and healthy products with the idea of respect for the ecosystem that extends from seed to human. Işık Tarım, which prioritizes the health and safety of its customers, continuously works to maintain its leadership in the organic food sector by integrating global quality standards with the institutions it has developed within its organization.

If it's not safe, it's not food!