For Gulluoglu, the baklava baker, quality begins before the production, and keeps continuing after products reach the customer.

Philosophy of Gulluoglu, the baklava baker, is to keep his existence as a reformer firm, acting appropriately to law and ethical rules, respecting his environment and nature around, protecting customers and making them conscious, becoming a united whole with clients, utilizing human factor in a best way, claiming “total quality” principle and participating administration manner and aiming to present products of better quality. Every incomes using at production is kept under control. Because the prior aim of Gulluoglu, the baklava baker, is to serve his customers the best quality. Gulluoglu, the baklava baker, to do so, deals with “creating the quality first” and then “making it permanent”, making a brand-new quality control mechanism. Thus production incomes are revised over and over again every time and checked whether they are ok to suggested quality standards, if anything tiny is wrong, it is denied right away.

Gulluoglu, the baklava baker, is the first food company that receives his ISO 9001:2000 and BRC HACCP certificates by also showing his leadership at “quality guaranteed systems”. Remember: BRC HACCP and ISO 9001:2000 certificates are international and crucial documents.

HACCP for Hazard Analysis Critical Control Point is used to determine possible dangers, categorize risks and intensity caused by these dangers, develop precautions and create HACCP’ basic “to do” strategy. HACCP system claims to move as to prevent all possibilities about food safety and while catching the goal it takes customer health and product quality as priority. HACCP system determines the way to remove physical, biological, chemical dangers according to food quality demand. Every focus that may make some risk from production to consumption, determining so called Critical Control Point (CCP), leads to lower risk and at last to prevent it. HACCP system determines original risks, consists of practicing preventing activities and is also described as the guarantor of food safety and quality.

BRC standard, on the other hand, is a standard of British Retail Consortium. Our firm has been inspected by a Germany originated TUV firm according to BRC, HACCP and ISO 9001:2000, and have a right to receive the certificates.