KITCHENS AND DINING HALLS

KITCHENS

Food production is carried out in a total of 4 kitchens serving within our university.

Tınaztepe Kitchen (Tınaztepe Campus / Buca) CLICK HERE

Faculty of Economics and Administrative Sciences Kitchen (Dokuzçeşmeler Campus / Buca) CLICK HERE

Rectorate Kitchen (Rectorate / Alsancak) CLICK HERE

Faculty of Medicine Kitchen (Health Campus / Inciraltı) CLICK HERE

Our daily menus are prepared with the experience of our masters under the control of our food engineer and dietician, taking into account the calorie needs of our university students. A 4-course menu is served in our kitchens.

Companies that purchase raw materials are required to comply with ISO 9001:2000 Standard, HACCP (Hazard Analysis and Critical Control Points) Food Safety System, Food Registry and Food Production Permit and Veterinary Services, Plant Health, Food and Feed Law No. 5996..

Technical specifications of all materials used in food production are prepared by our food engineer and dietician in accordance with the Law No. 5179 “Law on the Amendment and Adoption of the Decree Law on the Production, Consumption and Supervision of Foods”, “Turkish Food Codex Regulation”, “TSE Standards” and other relevant regulations.

Food products purchased for use in the kitchens and for use are analyzed in laboratories deemed appropriate by the organization (Republic of Turkey Ministry of Food, Agriculture and Forestry, Izmir Provincial Directorate of Agriculture, Institute of Public Health, etc.).

Before food is served in our kitchens, a witness sample is taken and kept for 72 hours.

LUNCHROOMS

There are 23 cafeterias in total; these cafeterias serve lunch to an average of 10,000 people every weekday, as well as dinner for second education and Buca Male Student Dormitory students.

At the same time, catering services are provided at our Faculties, Colleges and Vocational Schools in the Izmir districts of Torbalı, Selçuk, Urla, Kiraz and Bergama.

Our dining halls are regularly disinfected and disinfected twice a month by certified personnel of companies with service qualification certificates.