We have created an expert staff consisting of experts who have gained experience in DIFFERENT DISCIPLINES of the food industry.With this multi-disciplinary team, we have gathered different consultancy issues that concern different departments of your company UNDER ONE ROOF.With the motto of COMPLETE FOOD CONSULTANCY, we will offer compatible and efficient solutions to all your needs as TAILOR MADE.https://www.gidadanismanlik.netlinkedin.com/in/gidadanismanliknetinstagram.com/gidadanismanliknettwitter.com/gidadanismanliknetfacebook.com/gidadanismanliknet

•BRCGS Food Lead Auditor | Trainer: Evren Efe Kabagöz (BRCGS ATP & BRCGS Turkey Representative) •BRCGS Packaging Materials Lead Auditor | Trainer: Erhan Gür (BRCGS ATP) •HELAL Lead Auditor (HAK Accredited) | Trainer: Emel Karaçay Gökkaya •FSSC 22000 Lead Auditor | Trainer: Burcu Bölükbaşı (FSSC Accredited Trainer & BRCGS ATP) •ISO 9001 Lead Auditor (IRCA Accredited) | Trainer: Zihni Erderen (IRCA Accredited Trainer)

BRCGS Food, BRCGS Packaging Materials, BRCGS START!, BRCGS Consumer Products, BRCGS Storage and Distribution, BRCGS Retail, BRCGS Agents and Brokers, BRCGS Gluten Free, BRCGS Plant-Based, BRCGS Ethical Trade, FSSC 22000, HALAL, HAK, IFS Food, IFS Progress, IFS Logistics, IFS Broker, IFS Wholesale Cash Carry, IFS HPC, IFS PACsecure, AIB, ISO 22000, ISO 9001 and other ISO QMS, HACCP Plan & HARA Plan, Risk Analysis & Evaluation, Prerequisite Programs PRPs and O-PRPs, Quality and Food Safety Culture Plan, Food Defense Program, Environmental Monitoring Program, Product Authenticity Program, Facility Layout & Zone Segregation, Traceability (end to end), Allergen Management, Emergency & Withdrawal & Recall Programs,Corrective & Preventive Actions & Root Cause Programs, Whole System Setup & Application

Production Planning Recipe Design & SetupCost Calculations Warehouse and Stock Management SetUp

SKDM / CBAM (Carbon Border Adjustment Mechanism) Carbon Footprint, Water Footprint, Ecological Footprint Sustainability Reporting Emission Measurements & Verification Green Design, Emission Reduction, Energy Efficiency

Party/Lot Number Design ERP Software Integration Lot Tracking from Input Acceptance to Sales Traceability Exercise Application

Production Facility/Site Setup Machinery Equipment Consultancy Hygienic Design Maintenance and Repair Services

Customs Consultancy Compliance with Production & Sales Country Legislation Freight Forwarding Export Document Procedure (Pack List & Proforma etc.)

Food Legislation Tracking & Compliance Labeling & Specifications (Spects) Production Permit Applications Trademark & Patent Registrations

Job security Specialist Services Workplace Doctor Services Compliance with OHS Legislation Risk Analysis & Emergency Action Plan

Purchasing & Warehouse & Stock ManagementStock Tree & Production & Traceability Managing the Whole Chain Through the System Reports to be Submitted to Management

Packaging & Graphic Design Web Page Design Catalog Brochure Design Corporate Identity

IT Infrastructure Setup Cyber ​​Security & Backup Compliance with KVKK Legislation Server & Logging

Turquality Program Development Agency Incentives KOSGEB Incentives Export Incentives

Social Media Content Management Media TV Press Relations Food Photography Food Copywriting

Reporting to GM & PresidentProduction / R&D ManagementQuality ManagementProject Management in ERPForeign Trade ManagementTechnical PurchasingCorporate Sales Support & PL ManagementOfficial / Ministry Affairs / Food LegislationThe details are below.

•Ensuring BRCGS FOOD implementation for all departments: purchasing, logistics, planning, manufacturing, packaging, storing, releasing, distribution and shipping.•To manage with the difficulties of establishing, implementing and sustaining the BRCGS system from scratch in the company with stereotyped production methods, former employees and traditional company culture.•All these studies were accomplished in a short period of 6 months by myself and 1 assistant food engineer.•In this process, it was ensured that food safety and food culture was created in all personnel who are concerned with food.•2022 (1st) BRCGS FOOD audit was carried out by “SGS” and passed the first audit with "A" grade. •2023 (2nd) BRCGS FOOD audit was carried out by “SGS” and passed the second audit with "AA" grade.

•Establishment and implementation of quality and food safety management systems requirements: BRCGS FOOD, ISO 22000, ISO 9001, HALAL, COVID-19 SAFE PRODUCTION•Preparation of Product Technical Specifications•Preparation of Raw Material Technical Specifications•Preparation of Product Flow Charts: Hard Candy, Turkish Delight, Chocolate, Jam, Paste, Milk Desserts, Syrup Desserts•Creation and Monitoring Of HACCP Plans: Hazard Analysis, Prerequisite Programs, Operational Prerequisite Programs, Critical Control Points•Performing Internal Audits, GMP Audits, Pre-requirement Audits•Performing Supplier Audits and Branch Audits•Ensuring Sustainability of Quality Culture to Staff•Carrying out Staff Training•Preparing and Implementing Procedures, Instructions and Policies, Cleaning and Hygiene Plan, Analysis Plan, Calibration Plan, Environmental Monitoring Plan, Food Defense Plan, Food Fraud Plan, Maintenance And Repair Plan via Machinery Equipment Inventory List•Conducting Integrated Pest Management Operations•Following Health Checks of Staff•Management of Customer Complaints: Examining and Recording the Complaints, Communication with Customer.

•High Level Expertise of Hard Candy, Turkish Delight, Pastes, Marzipan, Chocolate, Jams and Mid-Level Expertise of Milky Desserts, Traditional Desserts, Halva, Candied Fruits, Draggee, Pastry, Cookies And Such Confectionary Products.•Preparation and Implementation of Product Recipes.•Creating the Labels of all Products According to the Turkish Food Codex.•Creating the machine park. Communication with machinery companies. Machinery Installations. Preparing operating instructions and training staff how to operate. Providing maintenance and repair follow-up. Recording maintenance service records.•Cost Calculations: Raw Material Costs Based On The Recipe. Packaging, Labor And Other Expenses.•Carrying Out Product and Packaging R&D Studies.•Packaging Design and Artwork Printing Approvals Considering the Turkish Food Codex.

•PROTEL / SIMPRA ERP Software Project Management on Retail/Sales Operations Side. •LOGO ERP Software Project Management on Production/Stock/Traceability Operations Side•TRUE ERP Software Project Management on Production/Stock/Traceability Operations Side•Creation of Stock Cards•Creation of the Stock Tree (Stock Classification)•Saving Recipes in System•Creation of Raw Material Input Control Report and Raw Material Lot Numbers•Entry of Production Orders into System•Creation of Production Process Control Report and Product Lot Numbers•Establishment of Traceability System•Traceability Tracking from the Raw Material to the Final Product on Lot Number

•Export operations of confectionery products to foreign countries: Price offer, proforma invoice, arranging the packing list, to examine and approve the food legislation of the receiving country, approval of technical specifications, preparing labels in a foreign language, approval of delivery terms and payment terms, health certificate procedures, customs declaration procedures, certificate of origin and other official approvals, collection of freight offers and freight operations.•Import operations of confectionery machinery from foreign countries:Collection of machine price offers, approval of machine technical specifications, delivery terms, payment terms, realization of import official transactions with customs broker.

•Purchasing Packaging Materials: paper, parcel, pp, pe, pvc, hdpe, opp, cpp, plastic, tin, bag etc.•Purchasing Food Additives: flavors, colorants, acidity regulators, thickeners, brighteners, stabilizers, preservatives.•Purchasing Cleaning Chemicals And Hygiene Agents•Purchasing Food Manufacturing Machinery, Equipments, Manufacturing Tools•Creation of Quality Files of all Purchases, Suppliers and Products. Collection of Specifications, Analysis Reports, Quality Certificates, Allergen Declarations, Food Fraud Declarations and GMO Declarations and Recording/Updating Them.Conducting Supplier On-Site & Remote Audits, Verifying and Approving Suppliers.•Execution of Packaging Design Works with Graphic Designer. Ensuring the Compliance of the Information on the Packaging with Food Legislation and Approvals of Design/Artwork.

•Communication with Corporate/PL Customers•Carrying out product and packaging R&D studies for Corporate/PL Customers•Preparation and Approval of PL Product Specifications•PL Product Packaging Designs•Accepting and Participating in Customers Audits•After Sales Technical Support: Customer Complaints, Returns, Regulatory Updates etc.•Examples of These Customers: ATÜ DUTYFREE, BTA, PAŞABAHÇE, BEYMEN, BOYNER, RAFFLES, PETEK, PATISWISS, NAR GOURMET, MIGROS, SIMIT SARAYI, ITO, DONIPA, COCO JALILA, CIRAGAN, CAFFE NERO, STARBUCKS (SHAYA) etc.

•Working as Employment Mandatory Staff via Chamber of Food Engineers and Ministry.•Obtaining Production Permits•Participating in Ministry Audits•Deep Knowledge of Food Legislation•Following Updates in Food Legislation

•Ministry of Industry and Technology Operations•Ministry of Labor and Social Security Operations (Occupational Health and Safety). Monitoring Occupational Health and Safety procedures. Ensuring coordinated work with Occupational Health Specialist and Occupational Physician•Ministry of Environment, Urbanization And Climate Change Operations. Waste Management Operations•Chamber of Industry and Chamber of Commerce Operations. Capacity Report Transactions. TOBB Barcode Transactions•Turkish Statistical Institute (TÜİK) Operations.•Small and Medium Enterprises Development Organization (KOSGEB) Operations.•Patent and Registration Procedures.

► Margarine, Mayonnaise and Ketchup Production► Basic Quality Assurance Practices

► Production Planning► Basic Hygiene & Sanitation Practices► Preparation of Menus

► Biscuits, Wafers, Chocolate, Candy and Chewing Gum Production► Packaging Systems► Basic R&D Applications

► Production Planning► Basic Hygiene & Sanitation Practices► Preparation of Menus