The ISO-22000 (HACCP) certificate that is necessary for all food production companies to register compliance with international food production standards will be acquired for the schools where we produce food. Besides, ISO-22000 consultancy and supervision service will be rendered on the spot.

Also, municipal licenses will be acquired from the provincial municipality offices to which the schools belong to.

The food for the students and the staff will be produced with an extra of 2 % everyday, which will be served for the guests and parents, and the schools will not be charged for these breakfasts and lunches. None other food and organisation demanded by the school not mentioned in the agreement than breakfasts and lunches will be implemented. If a breakfast is demanded for special days and meetings, (apart from the 2 % proportion) additional pricing will be added to the bill.

There will be as much local (organic) foods as possible in the meals. The proportion will be 70 % in dry food and about 50 % in raw fruits and vegetables.

There will be boiled vegetables served together with the main meal at lunch, with no additional pricing. If this service is not demanded, there would be no change in the pricing.

All the pastries to be served (bread, cookies, scones, pies, pasta, noodle, etc) will be cooked and served daily. During the first month while the personnel is getting trained, they will be bought from outside, so that the service should not be imperfect.

There will be two party organisations twice a year at the school for the school personnel (15 people).

In the summer when the school is open, 2 of the administrative personnel of the school will be able to have lunch. Extra meal for more people will be priced at the regular price.

There will also be an administrative personnel working at flexible hours at the school, who also manage relationships between the school administration, the parent and the students, and who can supervise and check the cooks, the assistants and the hygiene of the place.

Besides, if the service contract is signed for a long term (provided that it is not less than 5 years) the goods used for food production will be granted to the school.

All the work and storage places we use at the schools will be dysinfected with a high-temperature vapour machine at the end of a day every week, and insecticide will be applied once a month.

There will be warning signs in the working area and in kitchen as well as in the refectory.

Samples from each breakfast and lunch at each mealtime will be taken to be kept in a jar in a refrigerator for 24 hours.

Meal weight table about the pricing
Product Weight
Milk, herbal tea, fruit juice, stewed fruit compote 200 ml.
Jam, honey, butter 15 gr.
Feta cheese, parmesan cheese, olives 25 gr.
Cream chocolate, olive butter 25 gr.
Salami, sausage, 20-25 gr.
Cakes, poğaça (a kind of savory pastry ), açma, simit (both wheel-shaped savoury pastries), etc.. 40-45 gr.
Egg 1
Meat dishes (roasted meat, steak, meatballs, etc.) 50 gr. Raw / Gross
Fish fillet 50 gr. Dew / Gross
Pulses and vegetable dishes to the 20 gr. Raw / Gross
Pulses and vegetable dishes (with meat) 70-80 gr.
Pulses and vegetable dishes (meatless) 100 gr.
Bulgur (boiled and pounded wheat), rice, 50-60 gr.
Pasta, noodles 50 gr.
Fruit 60-100 gr.
Melon-Watermelon 150 gr.
Desserts 100 gr.
Yoghurt 100 gr.
Boiled vegetables for additional lunch 35 gr.

Note: Foregoing weight dimensions are the gross values considered as a base by the industry in Istanbul market.