Doner kebab is not just a street delicacy. This special flavor of our rich cuisine is also a high-volume production product. And it is worldwide. Consumed in many countries from Germany to Russia, Spain to Brazil, doner kebab, whether it is leaf doner or chicken doner, requires an industrial seriousness beyond traditional methods.

With millions of servings consumed every day, knowing exactly what we are eating has become more important than ever. So when we order a yufka doner, a wrap doner, a pizza doner or a lahmacun doner, has the product that arrives on our plate really been produced in a safe, hygienic and responsible way? How can we find out?

Answer: International food safety and quality certificates.

The quality of doner kebab is not only measured by its taste, but also by the production processes behind it, hygiene standards and ethical approaches. Restaurant chains, wholesalers and conscious consumers are no longer just looking for “tasty”, they are looking for “reliable”. This makes certifications such as BRC, IFS and Halal a competitive advantage for döner producers.

In this article, we will take a step-by-step look at why these certificates are decisive in the doner sector, what each certificate means and how each one benefits you as a producer or customer.