Student Support Units

As Hisar School, it is our priority that our students are nourished both healthy and balanced with foods prepared under hygienic conditions.

At our school, food service is carried out by Sardunya Catering and the meals are prepared and cooked in our fully equipped professional kitchen located on our campus.

Sardunya Catering has ISO 9001 Quality Management System, ISO 22000 Food Safety, ISO 45001 Occupational Health and Safety, ISO 14001 Environmental Management System and ISO 10002 Customer Satisfaction Management systems, and is inspected and accredited by the Turkish Standards Institution every year. The catering company provides meals that are appropriate for our children’s developmental needs and whose caloric content is determined in a healthy environment, under the control of the Meal Committee consisting of a child nutrition specialist, two representatives of the PTA, relevant Deputy Principals and the catering company representatives. Our catering company also includes a food engineer at our school.

Our school offers three meals a day to its students: breakfast, lunch, and mid-afternoon meal. Breakfast, lunch, and mid-afternoon meals are included in the tuition fee. The foods served are prepared daily in our kitchens within the school.  Under the direction of an academician with competence in child nutrition, dietitians create the menus each month in accordance with the daily calorie requirements of the students. The Food Committee members, who meet once a month, decide upon the final monthly menus. The School Doctor and the School Occupational Safety Specialist perform controls in the Cafeteria and School Canteen through announced or unannounced inspections.

Meal time is considered as a part of education. Our preschool and primary school students benefit from quality interactions with their teachers during this period. They do, however, make their own decisions from the salad bar to support their independence skills. Our monthly menus for all School stages can be accessed from the Quick Access section on our website.

We strongly remind you that complaints and suggestions regarding the nutrition of our students are forwarded to the School Administration via the official e-mail address of the Food Committee (yemekkomitler@hisarschool.k12.tr).

Our Basic Principles in Menu and Meal Preparation Process

Our basic principles regarding creation of the menus and preparation of the meals are as follows:

1. Nutrition and Diet Specialists, dietitians, and food engineers who specialize in child nutrition create the menus monthly in accordance with the daily calorie requirements of the students. These menus are posted on the school website after being evaluated and finalized by the Food Committee.
2. The Meal Committee consists of the relevant School Vice Principals, the School Doctor, the School OHS and Campus Technical Manager, the representatives of the Parent-Teacher Association, the relevant school administrators and officials and the representatives of Sardunya Catering company. The Meal Committee meets once a month and Student Unions of the School are also invited to the meetings on occasion to voice their opinions.
3. The Sardunya Company conducts internal inspections for all employees involved in food production. As part of this process, legal hygiene training, and health examination for infectious diseases are provided.
4. The School Doctor, School Occupational Safety Specialist, and Food Committee perform controls for the cafeteria and school canteen in accordance with the rules set forth by the Ministry of National Education and Ministry of Health through announced or unannounced inspections.
5. In terms of food safety, replicate samples are taken from each of the products produced daily, provided that they are stored for 72 hours.
6. Drinking and utility water are subject to purification/filter system, and they are routinely sent for chemical and microbiological testing.
7. In Preschool, Primary and Middle Schools, the meal schedule consists of three meals, two snacks (morning and afternoon), and one main meal (lunch).
8. There are four different dishes for lunch and 6 different foods at the salad bar, one of which is always an olive oil dish. Additionally, yogurt or ayran is served every day.
9. In Preschool, Primary and Middle Schools, daily milk is provided in a 1 liter tetra pack box for morning snacks everyday. (Pasteurized milk may be used in extreme circumstances where there are problems with supply and manufacturing.)
10. All of the nutritious snacks that are served to children are produced in the School kitchen under hygienic conditions.
11. Dishes are cooked with olive oil, butter is used only for pilaf. Margarine is not used.
12. The steam cooking method is preferred in air-o-steam ovens, the frying method is applied for dishes such as crispy zucchini and meat croquettes, and the oil used for frying is not used again. Potato garnishes are prepared in the oven by using the steam method.
13. Desserts preferred in the menus are healthy dairy desserts. In the school kitchen, no additives, such as glucose syrup or fructose syrup, are used in their production.
14. A cake is served on the first Wednesday of each month for students whose birthday is in that month. Specials from World Cuisines are served periodically.
15. Vegetables and fruits are supplied fresh and daily in accordance with the season.
16. Meat is supplied in the form of carcasses from the company’s meat production facility. Döner and meatball preparation and production processes are carried out in the school kitchen. Meat/chicken bouillon is not used in dishes.
17. Dry goods and legumes are supplied from companies which hold ISO 9001 and ISO 22000 quality certificates, as well as the company registration certificate granted by the Ministry of Food, Agriculture, and Livestock.
18. The breads that are prepared with untouched packaging system at Istanbul Halk Ekmek production facilities are served. Bread types are 50 gr whole wheat bread and 50 gr plain bread.
19. The product supply chain has two stages Acceptance of goods in the company’s main warehouses: After receiving approval from the Veterinarian, Food engineer, and Quality control committee. Acceptance of goods in the kitchen storages of schools: The products are put into the storages and made available for use after being approved by the Quality control committee, 1 food engineer, and 3 dietitians.
20. Service equipment and spaces of storage, production and service in kitchens and canteens are cleaned and sanitized daily.

 

Product Brands Used in the Kitchen

The following product brands are used in all meals offered to our students.

• Milk and dairy products: Sütaş/Pınar/Sek
• Olive oil: : Kırlangıç/Komili, butter; Sütaş/Pınar
• Red Meat: From the company’s production facilities
• Chicken/Turkey : Banvit, Keskinoğlu 
• Legumes: Baldo rice, başbaşı bulgur, dermason bean, koçbaşı chickpea 
• Pastas: Filiz
• Tomato paste: Tukaş
• Flour: Ova
• Vegetables and Fruits: Supplied from the wholesale market hall
• Bread: İstanbul Halk Ekmeği (İstanbul Public Bread)

In accordance with Occupational Health and Safety Law No. 6331, implementations and inspections in line with the law are carried out and necessary modifications are implemented with the OHS board, which consists of an Occupational Safety Specialist and an Occupational Physician. To be ready for scenarios like civil defense, earthquakes, fires, natural disasters, etc. our precautions and procedures are updated and inspected frequently. In our school, preparations are frequently made to detect potential risks within the campus borders in the context of risk analysis, to take the required precautions, and to intervene in situations that cannot be prevented. Subcontractors providing services to us also act in accordance with this plan. Emergency plans have been prepared in order to prevent injuries to students, personnel and visitors, to stop education and training activities partially or completely, and to prevent the environment from being adversely affected in any kind of extraordinary situation that may occur, and these plans are revised every year. There is an earthquake resistance report of the institution’s building as well as a distinct gathering location for each school building, a disaster readiness storage with the essential supplies and tools is located outside the school buildings. Institutional buildings are covered with elemental insurance policies. Training and activities that are prepared annually for students, staff, and parents help to promote awareness of safe living.

Please click to view Hisar School Disaster, Emergency, Risk and Crisis Management Plan document.

The school campus is built on an area of ​​approximately 24,000 m2. The floor space of the school buildings is 11,400 m2 and the total closed area is 30,675 m2.  Internal services such as electricity, plumbing, carpentry, gardening, maintenance and repair work, tea stoves, and information desk are provided by permanent workers and institutions recognized by the Ministry through systematic controls.

The supplier company, which provides cleaning services with 34 employees in our school, has ISO 9001-2015 / 14001-2015 / OHSAS 18001 / TS 12524 certificates. Cleaning services are provided by detecting hygiene hazards and using proper tools, equipment and chemical materials.

The supplier company, which provides service with 51 student buses in the public transportation of our students to school, has OHSAS 18001-2007 / ISO 37001-2016 / 27001-2013 / 22301-2012 / 14001-2015 / 10002-2014 / 9001-2015 / TS 12257 certificates. Hostesses are present in every shuttle vehicle to remind students of the critical safety precautions during the ride. All vehicles are equipped with seat belts and cellphones, which our students will use for their safety while traveling. Route of each school bus is planned to minimize the amount of time our students spend on the bus.