Pınar Et

Pınar Et | Vibroser Reference Projects

Sector: Meat and Meat Products – Area: İzmir

Pınar Et, which is owned by the Pınar brand, was founded in 1973. There is a wide range of products in the milk, meat, and water product range. Following world trends and following a policy to meet consumers’ needs, the brand is among the largest food producers in Turkey.

Who owns Pınar Et?

Pınar Et operates under Yaşar Holding. We can also rank other brands affiliated with Yaşar Holding as Çamlı Yem Besicilik, Pınar Su, Yaşar United Marketing, and Pınar Foods.
The Chairman of the Board of Directors of Yaşar Holding is Mustafa Selim Yaşar.

First-Time Brand

Pınar is the brand that produces the first healthy, long-lasting milk, the first cream cheese, the first ready-made mayonnaise, the first turkey products, the first frozen meat products in Turkey.

Pınar Et Management Systems Policy

The company fulfills its compliance obligations by complying with the legal regulations to produce meat and meat products with raw materials for red meat and poultry meat, which continues its activities. It adopts effective, efficient, innovative, and sustainable development in all production processes.
In its laboratories, requests from internal and external customers are met by TS EN ISO/IEC 17025 Standard with an independent approach. It produces high quality, healthy products in facilities where high standards of hygiene processes are applied.

HACCP (Hazard Analysis Critical Control Points) applications for providing safe food to consumers have been manufacturing since 1998 and within the framework of “ISO 22000 Food Safety Management System” since 2007.
By switching to the ISO 9001:2008 version of the Quality Management System, process management utilizes modern techniques such as Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP) in ensuring food safety.
Food safety main teams and all personnel in the support teams are provided with Food Safety training.

Pınar Et preferred Vibroser products and services in ensuring structural hygienic conditions in its facilities.

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