School Food Establishments (Canteen, Cafeteria etc.)

Canteens in educational institutions are food establishments that cater to the food and beverage needs of students, teachers, and other staff members.

For school canteens:

  • It is preferable for them to be located on the ground floor.
  • Entrance doors should be designed to prevent crowding, and if possible, the dining area should open up to the garden.
  • The dining area should be connected to the kitchen section, designed as a space with no issues of natural lighting and ventilation, and mechanical ventilation should also be provided.
  • A separate electrical distribution panel should be installed, directly connected from the main distribution panel, and designed according to the power requirements of the kitchen equipment.
  • Water, electricity, and natural gas meters should be positioned independently from the school.
  • All mechanical and electrical systems should be designed in accordance with the Building Energy Performance Regulation.
  • It should have internal telephone and data lines, as well as alarm and security systems.
  • It should be designed as two separate areas.

Food Preparation Area

The kitchen’s preparation area should be planned to include the following sections:

  • Kitchen and sales area
  • Dry food storage
  • Cold storage depot
  • Storage for cleaning material
  • Changing room

Characteristics and Product Quality of Foods that can be Sold in Canteens

The criteria for foods and beverages that can be sold in canteens/cooperatives, cafeterias, buffets, tea houses, and similar food establishments operating within public and private schools/institutions under the Ministry of National Education are determined by the Ministry of Health based on the recommendations of the Health Ministry’s Scientific Board. All established principles are published by the Ministry of National Education and are updated as necessary.

Primary Foods Not Suitable for Sale in Canteens

Energy drinks, carbonated beverages, flavored drinks

  • Fried foods, chips (potato, corn, shaped, etc.), crispy snacks
  • All types of chocolate, wafers (plain, filled, coated, etc.)
  • All types of sugar and confectionery
  • Cream, chocolate and jelly filled cakes, biscuits, and pastries
  • Pastry and syrup-based desserts
  • Turkish spicy meatless “steak” tartar (a traditional Turkish dish)
  • Black and green tea (except for high schools)
  • Herbal teas
  • Caffeinated products
  • Foods and beverages containing sweeteners
  • Cream, coconut milk, and cream