TADIM Dönerproduktion GmbH

We set great store by hygiene.

A) meat hygiene

In order that our company complies with the meat hygiene code, a random sample of our minced meat
is taken by an independent institute (Institute
Kirchof in Berlin) to carry out a spot check.

According to this test, the minced meat has to be in accordance with the criterion number 9.3 and 9.4.
The samples taken from the meat that we use for
our döner production has to consist of
5 sub-samples and be daily.

After these tests, we get a report confirming that the meat complies with the meat hygiene code (§ 11 c paragraph 5) and only then we can go on to use it to produce döner.

There is also a further test which is done by state vets and food experts in Oberhavel.

B) Hygiene rules for our employees

All our employees who work in the production room or come into contact with the food have to wear the following protective clothing:
- hair protection
- mouth and nose masks
- soft and waterproof throwaway gloves
- rubber overshoes
If required our employees change their protective clothing several times every day.

If one of our employees goes to the changing room or the resting room from the production room, he has to clean his rubber shoes in the disinfecting machine.

Every one who would like to visit our company has to abide by these hygiene rules.

We have an EC-number by which you can identify our döner products since we support the EC-testing system, which means a high standard of hygiene to our customers.

We train our employees every three months in subjects such as cleaning and disinfecting measures or precautions that have to be taken to prevent accidents.