There are two refectory to meet the nutritional needs of our university students and staff; only one refectory actively works. In this refectory, the meals brought by the company at 11:00 are served to the service between 12.15-13: 30. All meals are checked by our university dietician before the service.

The meal price for our university students is determined as 3 TL. The food sales process in our refectory is carried out with a tourniquet system. However, in the 2020-2021 academic year, the Food Reservation System will be implemented to reduce the amount of waste in meals and prevent waste.

Four daily meals and four kinds of salat bars are served in our refectory. Foods are prepared properly in accordance with Nutrition Guide Special to Turkey (TÜBER) which was developed in 2015 by the Ministry of Health of Republic of Turkey. Each meal is in the range of approximately 700-1100 kcal; 55-60% of energy comes from carbohydrates, 12-15% protein and 25-30% fat. Also considering the daily needs of vitamins and minerals; dried legumes a day, vegetables suitable for one day season, white meat at least one day and red meat dishes at least two days a week.

ISO22000 and HACCP management systems are used at all stages from production to consumption in order to ensure food safety in the meals of our university. All foodstuffs used in food production comply with Turkish Food Codex and Turkish Standards Institute. It is taken 200 cc of samples from all meals that produced daily and stores the samples under suitable conditions for 72 hours.

Our refectory is sprayed once in a month against pests and rodents in accordance with the “Regulation on the Procedures and Principles of the Use of Biocidal Products”. In addition, the original medical report issued by the veterinarian, which shows that all meat (red and white meat) used by the contractor company in food production is healthy, is submitted to the inspection commission. Meals are given to our students and staff with porcelain dishes in the service tray. Plates and serving trays are cleaned using professional chemicals on professional machines. From time to time, chemical residue tests are performed on the plates using appropriate kits.

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