Seminar summary

In terms of public health, mass nutrition systems are a very important field of service. It is very important to provide various target audiences with a service that offers them a sufficient and balanced diet outside of their homes. Here, the characteristics and quality of mass nutrition and the equipment of the personnel providing services in this field are very important. We can examine the target audience of mass nutrition from a wide perspective, including children, adults, elderly people, employees, patients, prisoners, and military personnel. Many individuals in this category eat one or more meals per day at these institutions that provide mass nutrition services.  In the field of nutrition, food infections and food poisoning, which have negative effects on public health, can be seen in cases where there is any deterioration in the quality of the mass nutrition service. The development of these situations shows us that the service industry is very important with regard to protecting the health of the public. Therefore, if we examine the stages of the management and organization of this important service area, having people who are trained in menu management and supervision, menu enrichment/recipe development, purchasing principles, purchasing healthy and economical foods, healthy storage conditions, healthy food preparation, and cooking, providing healthy food, removing waste, washing and fulfilling all these processes according to food quality assurance systems such as hygiene, sanitation, HACCP, and ISO 22000 is important. Since the field of mass nutrition has a large management and organization basis, the authorities should be trained in the field of mass nutrition, the managers should be experienced and suitably equipped, and it should be managed with a good organization.

Certificate of Participation

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