We completed our training program at Sakarya Entegre on December 10-12.

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    At Durak Hazelnut, we regularly conduct training activities to strengthen our employees' knowledge and application levels in quality, food safety, and occupational health and safety.

    In this context, in line with our Quality Department's Annual Training Plan, we conducted a comprehensive training program for our personnel at our Sakarya Integrated Facility between December 10-12, 2025. The training covered risks encountered in the production area and correct practices in a simple, understandable, and practical manner. The following topics were shared in a simple and practical way during the trainings:
    • BRC Food – GMP
    o Physical, chemical, microbiological, allergen and radiological risks
    o Evaluation of GMP field audit results
    o Sharing customer complaints and especially foreign matter complaints
    o Block-release applications (TA-83-004)
    o Sharing environmental microbiological analysis results
    • HACCP
    o Identification and control of hazards
    o Field equivalent of critical points and daily applications
    • CCP: Metal Detector & X-Ray
    o Verification controls, record keeping and actions to be taken in case of non-conformity
    o Rejection controls, alarm/warning system, validation and calibration processes
    o Filling/Packaging X-Ray usage and cleaning applications (in accordance with relevant instructions)
    • Halal food production
    o Basic requirements in halal production and points to be considered in the production process
    o Compliance approach with relevant standards and traceability
    • Hygiene, microbiology and Allergen management
    o Hand hygiene, work clothing hygiene and proper field practices
    o Salmonella, E. coli, etc. Basic microbiological risks and routes of transmission
    o Prevention of cross-contamination and allergen control
    • Area transition rules and zoning
    o Transition rules between operating areas (TA-64-005)
    o Zoning practices (TA-64-090) and hygienic area separation
    o Door usage, correct selection of cleaning materials and prevention of chemical contamination risks
    • BSCI–SEDEX / social compliance
    o Code of ethical conduct
    o Suggestion-complaint mechanism
    o Rules for employing child and young workers
    o Approach to combating bribery and corruption
    o Employee representation, disciplinary processes and the role of employees in achieving goals
    • Policies and employee role
    o Quality and Food Safety Policy
    o Environmental Policy
    o Goals and employee responsibilities
    o Halal Policy
    • Food safety approach
    o Food safety culture
    o Confidential reporting
    o Food defense and awareness of food fraud
    • Pest control and chemical safety
    o Basic rules of pest control
    o Correct use, storage of chemicals and SDS awareness
    o Open/closed area cleaning practices and risks Areas
    Fire training and drills
    During the same period, our personnel also received fire training, followed by a fire drill where evacuation and emergency procedures were tested in the field.
    As Durak Hazelnut, we continue our training activities in a planned manner to ensure that correct practices are established in daily operations and that a common approach is formed in the field.