World Canned Hygiene Principles

Our aim in ROZ Canned Products, which are produced untouched by hand, is to ensure production and delivery within the framework of hygiene conditions. As ROZ Canned Food Brand, we produce canned food in accordance with food standards, besides, we do not neglect to document this situation by obtaining certificates. By acquiring BRCGS FOOD SAFETY, FSSC 22000 CERTIFICATE, GFSI CERTIFICATE, FOOD CONTACT CERTIFICATE, GLOBALGAP, HALAL FOOD CERTIFICATE, HACCP CERTIFICATE, MSC CERTIFICATE, ORGANIC AGRICULTURE, RUST 220 CERTIFICATE, SQARDS CERTIFICATE, and SQANDAS CERTIFICATE; we prove our reliability. As ROZ Canned Food Brand, we continue to work with the excitement of the first day for our success.

• Supply of Necessary Certificates
• Certificates on Behalf of Hygiene and Food
• Produced by Creating the Necessary Terms and Conditions

“The choice for you from Roz World”

Roz World

ROZ WORLD with
World Canned Hygiene Principles

Pasteurization and Health

Pasteurization is used to neutralize yeast and mold fungi that mostly affect vegetables. After the jars filled with vegetables are tightly closed, they are placed in a deep container to be pasteurized, the autoclave, which is the best material, is placed under it and placed in the cauldron with their mouths up. Fill them with enough water to reach 4-5 fingers and let them boil over the fire. When the water in the containers boils, the time is determined by looking at the clock. It is then pasteurized by boiling for at least 8-10 minutes in order to prevent the effect of the fire and the water to boil.