KAEU has completed the ISO 22000 Food Safety Management System Certification Audit to ensure that the meal services provided to students and staff are carried out under international standards. The audit process began with an opening meeting held on July 3, 2025. The meeting was attended by Vice Rectors Prof. Dr. Hüseyin Şimşek and Prof. Dr. Musa Özata, Deputy Secretary General Osman Savaş Çetiner, Head of the Directorate of Health, Culture and Sports (SKS) Erkan Kuloğlu, Deputy Quality Management Coordinator Ekrem Öztürk, as well as personnel from the SKS Directorate and the Quality Management Coordination Office.
In the opening speech of the meeting, Vice Rector Prof. Dr. Hüseyin Şimşek emphasized the quality management journey of KAEU, stating that the process, which began with ISO 9001:2015 and has now extended to ISO 22000, is being carried out with determination. He also noted that international quality systems, such as the EFQM Model, are being effectively implemented in institutional management.
Following this, Vice Rector Prof. Dr. Musa Özata took the floor and drew attention to the scope of the meal services provided to students and the importance of conducting this service based on quality, stating: “At KAEU, we provide meal services to approximately 5,000 students every day. This service must be sustainable not only in terms of quantity but also in terms of quality and safety. The ISO 22000 process is a significant step toward offering our students a healthier and safer dining environment. I would like to thank all the units that contributed to this process.”
During the audit, on-site observations were conducted in critical areas such as documentation, procurement, storage, food production, and service, and the compliance of these processes with food safety standards was evaluated. At the closing meeting held on the same day, the audit team presented their overall assessment. The strengths of the system and areas open to improvement were shared in detail. Through this process, KAEU aims not only to achieve technical competence with the ISO 22000 certification, but also to transform the principles of quality, hygiene, and safety into an institutional culture. This process is a clear indicator of our commitment to providing our students with a safer, healthier, and more sustainable meal service.
