The IzTech Cafeteria provides dining services to all personnel and students subject to the Department of Health, Culture and Sports.

A SKS Department staff member and food company are in charge of receiving food into the kitchen. The SKS officer accepts the ingredients in accordance with technical specification criteria wıth an official stamp on the date of delivery. Rejected ingredients are not brought into the kitchen, and a refund is provided.

All meals are prepared with olive oil, corn oil or sunflower seed oil. Vegetables and fruits are purchased weekly to ensure freshness. All ingredients other than fruits and vegetables must be packeged and labled with production date, expiration date, food production permit from the Ministry of Food, Agriculture and Livestock, Turkish Food Codex and/or TSE standards.

In addition to weekly purchased fresh fruits and vegetables, frozen vegetables with approptiate packaging and labels are used instead of canned vegetables.

In accordance with technical specifications, the kitchen does not receive or use trans fats such as margarine, packaged meat broth, or food additives.

Beef and chicken are purchased monthly. All meat is packaged with the appropriate expiration and approval labels as described above. The kitchen does not receive or use carcass meat or pre-ground meat, and fresh beef is ground in the kitchen of the cafeterias. Daily samples are tested from all meals, and food is stored at 4 °C and consumed within 72 hours.

Routine inspections are conducted in the central cafeteria building by an audit team consisting of one personnel from the Health Services Department and two personnel from the Nutrition Services Departments. Defects detected during inspections are recorded on the Central Cafeteria Audit Form and signed by the food company operating manager and audit team.

The monthly audit reports prepared by the audit team are submitted to the management in addition to the monthly work report of the SKS Department.

Working Principles

For food safety, 12 cameras record images of the central cafeteria kitchen and dining halls 24 hours a day. Camera images are stored for 10 days. All culinary and cafeteria activities from the past 10 days can be viewed.

Deep Freezer (-18 C)

Red and white meat are stored in the deep freezer, whose temperature is calibrated with a thermometer.


Refrigerator Storage (4 °C)

Vegetables, fruits, dairy products, and red and white meat to be prepared the next day are stored in the calibrated refrigerator.

Dry Food Storage

Dry food is stored in pantries.

Water Storage

Water for drinking and food production is stored in bottles approved by the Ministry of Health.

Cleaning Supplies Storage

Cleaning Materials are approved by the Ministry of Health and conform to TSE standards.

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 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.



Dining Hall Personnel include an Operations Manager, a Food Engineer, Chief Chef, Assistant Chefs (3), Waiters (8), Dishwashers (2), Cleaning Officers (3), and Warehouse Personnel, with a total of 20 workers.

During the winter and summer holidays, the number of personnel is reduced to 10 people in parallel with the decrease in the number of diners.

Note:The kitchen section is open to everyone’s with the help of a business person who is responsible for the food company and to accompany a person.