IZTECH Cafeteria provides food service for all staff and students under the Department of Health, Culture and Sports.

When the materials used in the production of food are accepted to the kitchen, a staff member from the SKS Department and the Food Engineer of the catering company are present. The acceptance of the materials that meet the criteria specified in the technical specifications is made by the SKS officer by writing the date of the relevant day on the acceptance stamp. Materials with a rejection stamp are not allowed in the kitchen and are returned.

All meals are prepared with olive oil or sunflower oil. In order to consume fresh products, it is ensured that vegetable and fruit purchases are made weekly. All ingredients other than fruits and vegetables must be packaged and the packaging must be labeled with the production date, expiration date, production permit of the Ministry of Agriculture and Forestry, Turkish Food Codex and/or TSE standards.

The supply of fruits and vegetables is made on a weekly basis in terms of freshness. For out-of-season fruits and vegetables, instead of canned products, packaged frozen products with production and expiry dates, production permit of the Ministry of Agriculture and Forestry, Turkish Food Codex and/or TSE standards are used.

As stated in the technical specifications, solid fats such as margarine, packaged meat broth, packaged chicken broth, packaged flavoring mortars consisting of food additives are not allowed in the kitchen.

Beef meat is purchased monthly and chicken meat is purchased weekly. All incoming meats are packaged and have production and expiration dates on the packaging, as well as the production permit of the Ministry of Agriculture and Forestry and the statements that they comply with the Turkish Food Codex and/or TSE standards.

Carcass meat and ready-made minced meat are not used in food production, but the red meats mentioned above are minced in the central cafeteria kitchen. Samples are taken from all meals served every day and stored at +4 °C for 72 hours.

Routine inspections are carried out in the central cafeteria building every month by an inspection team consisting of four personnel, one from the Health Services Branch Directorate and three from the Nutrition Services Branch Directorate. The defects detected during the inspections are recorded on the Central Cafeteria Inspection Form; this form is signed by the catering company business manager and the inspection team.

Monthly audit reports prepared by the audit team are submitted to the management as an annex to the monthly work report of the Department of SKS.

 

Working Principles

In terms of food safety, images in the central cafeteria building kitchen and dining halls are recorded with 16 cameras operating online 24 hours a day. Camera images are stored for 10 days. Kitchen and dining hall activities at any time of the day can be monitored 10 days retrospectively.

Deep Freezer (-18 C)

It is the storage of products that need to be stored at -18 degrees. Its temperature is regularly checked and calibrated.

 

Refrigerator Storage (4 °C)

This is the section where samples taken from daily meals, vegetables and fruits, dairy products and red and white meats that are thawed and prepared for the next production day are stored according to their place on the shelves. Its temperature is regularly checked and calibrated.

Dry Food Storage

This is the section where dry foods (rice, bulgur, spices, etc.) are stored.

Water Storage

This is the section where carboy water approved by the Ministry of Health, which is consumed in food production and as drinking water, is stored.

Cleaning Supplies Storage

It is the section where cleaning materials that comply with TSE standards and authorized by the Ministry of Health are kept.

Meat Preparation Area

Meat products are prepared in a separate area to avoid contamination.

Vegetable Preparation Area

Vegatables are prepared separately from other foods.

 

Baked Good Preparation Area

Borek and other baked goods are prepared in this area.

Food Preparation Area

 

Dishwashing Department

The 2000 dish capacity dishwashing machine includes a conveyor belt that washes, rinses and dries dishes. Large pots and trays are washed separately.

Service Lines

During food preparation and service, staff wear aprons, hair nets, masks, and gloves.

 

Sanitation

Sanitation of kitchens, corridors, dining halls and bathrooms is performed with disenfectants at the end of each day. General cleaning of the kitchen and building is performed once a week.

 

Personnel

Depending on the catering company in the Central Cafeteria Building; A total of 36 personnel, including the Business Manager, Food Engineer, Head Chef, Assistant Chef (3), Waiters (19), Dishwashers (6), Cleaners (4) and Warehouse Manager, work.

During the mid-term break and summer holidays, this number is reduced to 14 people, in line with the reduced number of diners.

NOTE: The kitchen area is open to everyone, provided that they wear bonnets and overshoes and are accompanied by a person and with the knowledge of the catering company manager.