 |
The production in Bonfilet integrated facility is managed according to implementing regulations of the Ministry of Agriculture and Rural Affairs, international standards and Islamic Rules. Bonfilet believes that the production line is a chain amongst meat supplying and the placement of the products on the shelves; in which every division has vital importance. It is Bonfilet’s principle to devote great care for each step of this chain through the experience and the knowledge that its history provides. |
 |
 Bonfilet purchases great and small cattle flocks entitled to certificates of origin from Anatolia and Thrace highlands. These live stocks are hundred percent local fattened flocks that have registrations for origins, owners and race. The slaughters of the flocks are completed according to Islamic Rules and with the control of first rate veterinarians after the microbiological and physical inspections. |
 |
 Carcass meat is transferred to Bonfilet facility by frigorific vehicles and is placed to storage with robotic hands. Carcasses are barcoded immediately right after their arrival to the facility. The tracing process of the meat and the products is guaranteed from the beginning. The meat that has been inspected by the veterinarians is cold-stored. |
 |
 Carcasses that are verified for Bonfilet’s production are directed to red meat chopping line after the physical controls and laboratory authorizations are completed. After that The classified meats are here after directed to vacuuming unit through refrigerated line. |
 |
 Bonfilet targets to serve high quality packed products with long shelf life to consumers. In order to achieve this goal all meat and products that arrive to vacuuming unit through refrigerated unit line are packed with MAP (Modified Atmospheric Packaging) technology. |
 |
 MAP (Modified Atmosphere Packing) technology is a system that is oriented to extend the shelf life of products. During this method the air in the PP (Polypropylene) package is vacuumed out. The air is replaced with another mixture of natural atmospheric gases (oxygen, carbon dioxide and nitrogen). The product is sealed via transparent film that shows the inside of the product as likely, in order to stop any contact with the atmosphere. The products packed with MAP technology have consumer friendly advantages like; monitoring, standard production, product identity and guarantee of hygiene. MAP technology provides the products to be consumed with no loss of nutritional value and keeps the meat fresh as cut 10 days at 0-4°C and 6 months at -18°C. The products packed with MAP technology have hundred percent health assurances. |
 |
 The livestock is transformed into final product at +4°C. Food production and hygiene control programs used in Bonfilet production facility are at international standards supervised by veterinarians. Production staff is regularly trained by Quality Department. All stages of production are reserved in control due to HACCP regulations that secure and define the control of any negative condition of health threat. |
 |
 Bonfilet products have sufficient and operative traceability during their journey from Anatolia’s highlands to your dining table via barcoding and labeling system. This system allows us to trace information like company details, product detail, producer code, part number, packing date, and date of expiry, date and hour of production, production shift, carcass code of the production, carcasses locality details. Combined product details and part number lists obtain internal auditing options; also the information gathered in this system is visible to everyone including shareholders and consumers. Thus, it is possible to acquire the livestock history of the products on the shelves. |
 |
 Transportation of the products is the most significant process for Bonfilet. Bonfilet remains the cold chain for transportation as in butchery and storage. All products are transported to markets accordingly to their characteristics consequently health and environmental circumstances are kept customary. Bonfilet cold chain is maintained by latest technology frigorificvehicles and specially trained personnel. All vehicles’’ temperatures are monitored by satellites and it is never permitted to distribute any unqualified product to retail. |
 |
 The integrated facility located in Beylikdüzü-Gürpınar area will provide a capacity output for Bonfilet. The plants’ construction has started in 2007 and is scheduled to be completed in 2011 on a territory of 7242 square meters using a structure area of 10.465 square meters. |
