More than 110 catering unit has been surveyed in each year. The fundamental question of this surveys is how significant is the technology and conscious work in proper kitchen practice. Therefore catering units and food handling practices are evaluated.
Rapid microbiological methods are used in our laboratory to control food production and indentify the critical points in catering operation.
The main aim of Indere Institute is to identify the risks caused by lack of knowledge and to increase the food quality and food safety level through education.
Food safety and food quality management system are designed and operated for business partners.