We all get taken ill without notice because of microscobic organisms at small cafes or luxerious restaurants and places where catering firms serve all kinds of meal organisation.

First of all, food that has been made without paying attention to the hygiene conditions, may cause all kinds of food poisoning for the consumers. Microorganisms are microscopic beings that have been alive for thousands and millions of years. There are microorganisms in the house we live in, in the air we breathe and in all the food we eat. Bu the important thing is their rate of multiplying and to prevent their effects in causing illness. In the food prepared without attention to the appropriate hygiene conditions, some microorganisms multiply and form poisonous matter called toxin. These microbic toxins cause the person who eats the food to get ill.

Eğlenceli Yemek (Fun Food) complies with the regulations of hygiene while acquiring, storing, transporting and producing the food.

- The raw products are bought with attention to the directions, and the ones which are not complying with the temperature, expired, misshapen, crushed, wrongly-packed, deformed and dirty will not be purchased.
- The products received will be stored according to the FIFO (first in, first out) rules and regulations so that they will not lose their properties. Products that are not appropriate are labelled with a red tag so that they will not be used.
- All the raw fruits and vegetables are washed according to the food codex.
- As the food is cooked on the spot, the cooks and their assitants will not wait and keep the food in the kitchen too long.
- The frozen food is solved at room temperature, and the solved food will not be frozen again.
- All the frozen food are put on the normal refrigerator shelf the day before they are used and they are never put into the casserole pot.
- The hot dishes are always cooked according to the hour that they will be served on that day.
- Meals, pastries, (pasta, noodle, bread) will be made on the spot in the kitchen and breakfast and lunch will be made according to the ready monthly menu list.
- The personnel will be examined continously lest there are infection porters, and they will be given education by the veterinary for attention to hygiene, so that they will not cause cross infections between one another.
- The meal production kitchen will be disinfected against germs every friday evening with steam-cleaners (fumigation) after the normal daily cleaning process is done. Also, insecticide will be applied in the bulding storey where the production kitchen and the service area is situated, once a month. On monday morning when the school is opened, there will be supervision check for cleanliness and another cleaning.
- There will be warning signs on the walls for the workers in the kitchen, so that they should wash their hands every 15 minutes.
- Moreover, there will be samples from the meal of that day with a tag on it showing the place and the time that it was produced and the signature of the person who took the sample. The samples will be taken and be kept in under appropriate conditions for 24 hours.
- The place where we produce and serve food is always open for the supervision of the school administration and the parents without warning.
- There will be a large table where the sources of the products used in the breakfasts and meals can be read by the school administrators, the parents and all the visitors.
- In the production and service section, there will be certificate of authority of the producer, reports of the workers, ISO quality and food certificates and the list of meals for the month posted on the wall.

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