The “ISO 22000:2018 Food Safety Management System” trainings held at Near East University provided students with theoretical and practical knowledge in food safety, enabling them to establish strong ties with the secto
Near East University, ranked among the top 500 universities in the world, hosted an important training program aimed at increasing students’ knowledge and awareness in the sector. Within this scope, the “ISO 22000:2018 Food Safety Management System” training program was organized in collaboration with the DESAM Research Institute and the Faculty of Veterinary Medicine at Near East University. The two-day trainings aimed to raise awareness in the field of food safety and increase sectoral knowledge.
On the first day of the program, held at the Faculty of Veterinary Medicine, a comprehensive training was given by Dr. Tolga Yaroğlu, Head of the GLADER Food Sciences Institute. Veterinarian Tolga Yaroğlu shared the fundamental principles of the ISO 22000:2018 standard, the implementation of food safety management systems, and current approaches in the sector with the participants. The training also covered food safety processes in detail, using Hazard Analysis and Critical Control Points (HACCP) principles and practical examples.
The program, which attracted significant interest from academics, students, and industry representatives, provided participants with both theoretical knowledge and practical application skills. Highlighting the importance of quality and safety standards in the food sector, the training aimed to help participants establish more effective and sustainable food safety systems in their own organizations.
For strong links in the food chain…
Veterinarian Tolga Yaroğlu drew attention to the broad and multidisciplinary nature of the food sector. Emphasizing that food production is a holistic process extending from “field to table,” Yaroğlu said, “This area is a vast ecosystem where many professional groups work together, from production to inspection, from logistics to consumption.” Yaroğlu, stating that veterinarians play a critical role, especially in the safety, hygiene, and hygienic design processes of animal-derived foods, reminded that production is a chain, saying, “All links in the food chain must be strong. For safe food production, we must correctly identify the hazards and keep every stage of the process under control.” The program contributed to the participants’ acquisition of theoretical and practical knowledge.
Prof. Dr. İsfendiyar Darbaz: “We are training students who are equipped to manage every stage of the process on a scientific basis!”
Prof. Dr. İsfendiyar Darbaz, Dean of the Faculty of Veterinary Medicine at Near East University, emphasized that training programs organized in the field of food safety are of great importance for the professional development of students. Prof. Dr. Darbaz stated that food production is not only a process but also a multidisciplinary area of responsibility. He added that students, through such training, improve their academic knowledge and gain competence for the processes they will encounter in the field. Darbaz said, “Food safety is one of the most fundamental elements that directly affects human health. Thus, future veterinarians and food professionals need to be equipped to manage every stage of the process on a scientific basis.” Prof. Dr. Darbaz also added that the university will continue to strengthen sectoral collaborations and train students in accordance with international standards.
