Our daily menus are prepared under the supervision of our food engineers and dieticians, taking into account the calorie needs of our university students and seasonal conditions, and with the experience of our chefs.
Our university has three food production kitchens where meals are prepared and served in 17 separate dining halls. All our kitchens and dining halls meet the necessary food safety and hygiene standards, and our DEU Central Kitchen holds the ISO 22000:2018 Food Safety Management System certificate.
Technical Specifications for food products used in food production are prepared in accordance with Law No. 5996 on Veterinary Services, Plant Health, Food and Feed, Turkish Food Codex Regulations, TSE Standards, and other relevant regulations. Companies sourcing raw materials are required to have Business Registration/Business Approval and compliance with Law No. 5996 on Veterinary Services, Plant Health, Food and Feed.
The analysis of food produced in our kitchens is carried out by the Izmir Food Control Laboratory Directorate of the Turkish Ministry of Agriculture and Forestry, or in private or public laboratories authorized by the relevant ministry according to their field of activity, possessing sufficient knowledge and equipment, and accredited by organizations that are members of the Turkish Accreditation Agency or European Accreditation Agencies.
In our kitchens, sample specimens are taken before food is served and stored for 72 hours under conditions compliant with regulations.
Our Kitchens:
DEU Central Kitchen (DEU Central Campus / Buca-Izmir)
Faculty of Economics and Administrative Sciences Kitchen (Dokuzçeşmeler Campus / Buca-Izmir)
Medical Faculty Kitchen (15 July Health Campus/Balçova-Izmir)
