«Arassa Deniz» IE is the only company in Turkmenistan providing professional catering, cleaning, and laundry services that has successfully passed an audit confirming compliance of its integrated QUALITY MANAGEMENT AND FOOD SAFETY MANAGEMENT SYSTEM with international standards.
Procedure P.01
«Document
and Record Control»
Describes the procedure for developing, formatting, approving, and managing documentation.
Procedure P.02
«Internal Audit Management»
Describes responsibilities and requirements for planning and conducting internal audits, as well as reporting and documenting audit results.
Procedure P.03
«Nonconformity Management
and Corrective Actions»
Describes the methods for identifying and implementing corrections and corrective actions aimed at eliminating the causes of nonconformities and potential nonconformities to prevent their recurrence, as well as the steps required for effective implementation of corrective actions and elimination of potential causes.
Procedure P.04
«Management Review and Planning»
Describes the methodology for conducting QMS & FSMS management reviews.
Procedure P.05
«Production and Control»
Describes the technological processes for preparing various dishes, cleaning operations, laundry services, and related processes.
Procedure P.06
«Storage
and Traceability»
Describes the processes for proper storage of food products, ingredients, semi finished products, ready to serve meals, and their transportation to the Customer, as well as the storage of auxiliary materials and the traceability of the entire food processing cycle.
Procedure P.07
«Customer and
Consumer Relations»
Describes the means and methods of establishing communication with the Customer / Consumer.
Procedure P.08
Procurement and Supplier Management
Describes the procedure for selecting, evaluating, and re evaluating suppliers and manufacturers.
Procedure P.09
«GMP»
Describes the rules for maintaining sanitary conditions in production areas, warehouses, surrounding territories, and auxiliary premises.
Procedure P.10
«Personnel Selection and Training»
Describes the human resource management system, including recruitment, staff allocation, training, and professional development.
Procedure P.11
«New Meal Development»
Describes the process of developing new dishes.
Procedure P.12
«Infrastructure»
Describes the procedure for ensuring a high level of readiness and operability of equipment, buildings, structures, and various utility services, as well as preventing emergency breakdowns.
Procedure P.13
«Hazard Analysis»
Describes the methodology for identifying hazards affecting the safety of food products and ready to eat meals, and the measures for their prevention.
Procedure P.14
Quality and Food
Safety Manual
Describes the integrated QMS & FSMS and its documentation structure. Confirms compliance with the legislation of Turkmenistan and the requirements of ISO 9001:2015 and ISO 22000:2018. Demonstrates the effectiveness of the QMS & FSMS.