HSE & Quality
Safety is part of every meal.
An audited HSE management system, certified food safety and zero-harm targets — on every site, every shift.
Our commitment
Observing the ISO 22000:2018 international standard, we produce safe food that meets the requirements of our clients and the law. We train our employees and suppliers at every level to live our food-safety principles, and we continuously improve our management system. Responsibility for this policy rests with every employee, in every department of Alp Catering.
Hudaynazar AtageldiyevGeneral Director, Alp İş HJ
Our HSE targets
Set for every contract, reported monthly to our head-office HSE department and to the client.
An HSE management system that works on site
Six elements, reviewed and improved in a continuous cycle.
Leadership & commitment
Management provides the resources for HSE and takes part in HSE meetings, audits and inspections.
Policy & objectives
A written HSE policy and measurable targets for every contract, displayed on site.
Organisation & competence
A dedicated HSE coordinator, clear responsibilities and trained, qualified staff.
Hazards & risk
A hazard register for every job; risks reduced to as low as reasonably practicable (ALARP).
Implementation & monitoring
Procedures followed on every shift; performance reported monthly to head office and the client.
Audit & review
Internal audits and inspections, incident investigation and follow-up of every action.
HACCP: seven principles, every day
Our food safety plan follows the Codex HACCP principles, certified to ISO 22000:2018.
Hazard analysis
Identify biological, chemical and physical hazards at each step, from delivery to service.
Critical control points
Define the points where control is essential — cooking, cooling, cold storage, hot holding.
Critical limits
Set measurable limits: core temperatures, holding times, storage temperatures.
Monitoring
Probe, record and check at every critical point, on every shift.
Corrective actions
Clear actions when a limit is missed — nothing unsafe reaches the plate.
Verification
Internal audits, supervisor checks and independent certification audits.
Records
Complete, traceable records kept for every site and every batch.
The hazards we control
Kitchens and camps have real risks. We manage them with people, procedures and equipment.
Hazards
- Steam and hot fluids
- Naked flames and gas
- Sharp tools and machinery
- Slips and trips
- Heat and electricity
- Road transport
How we control them
- Qualified workers and close supervision
- Regular training and daily pep talks
- The right personal protective equipment
- Written work procedures
- Regular inspections and audits
- Medical checks for all food handlers
- Good housekeeping
Trained before the first shift
Every new team member completes HSE orientation and food-handler training. After that, training never stops.
- HSE orientation for every new employee
- Food hygiene: microbiology, temperature control, cross-contamination
- Fire warden training
- Qualified first aiders on every operation
- Daily pep talks and monthly HSE meetings
- Alp driving programme for all drivers
From approved supplier to plate
A documented procurement process and a temperature-controlled chain keep food safe over long distances.
- 1Purchase requisition
- 2Tender & supplier selection
- 3Approval
- 4Purchase order
- 5Expediting
- 6Temperature-checked delivery
- 7Storage & traceability
Cold chainLess waste, cleaner sites
Waste is separated at source into lined, labelled bins, taken to a waste hut and removed with consignment notes; volumes are recorded.
Waste streams
Ready for the unexpected
If an emergency happens, the site manager takes charge with the HSE officer; if they are not available, the camp boss or supervisor takes control.
Fire
Raise the alarm, call the fire service, fight the fire only if safe, evacuate to the assembly point.
First aid
Equipped first-aid boxes and qualified first aiders on every operation.
Security
Response plans for disturbance, theft and civil disorder.
Drills
Regular emergency drills on every site.
Certificates
Independently audited and renewed on a regular basis.
Documents for procurement teams
Download our company profile with our services, experience, organisation and certifications.