Food safety and allergen transparency are non-negotiable at Öğünce. This page summarises the basic rules we apply in our kitchen.
Food safety systems
- A HACCP-based production plan and ISO 22000 food safety management certification
- Temperature and batch records at raw material intake; traceability for every meal
- A 0–4 °C cold chain from production to delivery and regular sample analysis
Allergen management
The 14 allergen groups covered by the Turkish Food Codex labelling regulation (gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulphur dioxide, lupin and molluscs) are flagged on every meal label. For coeliac and severely allergic subscribers we use a separate preparation area and separate equipment; even so, our kitchen cannot guarantee that cross-contamination risk is zero. If you have a severe allergy, please call us before subscribing.
Storage and consumption
Store meals at 0–4 °C and eat them within 3 days of the delivery date. Do not refreeze a meal you have reheated. Do not eat a product with an open or swollen pack and send us a photo; we will deliver a replacement the same day.
Complaints and recalls
Retained samples from every batch are kept under laboratory conditions for 72 hours. If a quality problem is found, we notify affected subscribers by SMS and email within the hour.