Our key to success: quality and hygiene

What makes our kebab production so successful? Learn more about our guarantee for success.

We are aware of our responsibility as a food producer. But how can we continuously adhere to our high standards of product quality?

We use our internal HACCP concept and cooperate exclusively with chosen premium meat distributors.

Our HACCP concept – Kap-Lan kebab productions in Berlin

We assure our customers the receipt of high-quality products, which are healthwise credible. For this reason our products are examined according to the HACCP concept. The HACCP concept (Hazard Analysis and Critical Control Points) determines for example how food, which can be consumed by human beings without thought, has to be produced. Incessantly strict and independent examinations of the meat's quality and production process are part of the system. The goods are strictly monitored by independent veterinarians with regard to the given regulations. Therefore, samples of the gross mass are taken and examined in the laboratory. As a quality-conscious company we have our own testing centre at command.

Our employees also have to attend strict hygiene orders every day. Thus, they are trained with focus on hygiene requirements at regular intervals and the compliance with all requirements is supervised strictly. To guarantee even more certified security and quality, our company has been contributing to develop the RAL-TÜV certificate DGZ (kebab certificate) and also faces this critical examination. Do you have any questions regarding our quality and hygiene standards? Contact us, we gladly provide you more information!

Kaplan Group
Kaplan Group
Kaplan Group