Turkish Standards Institute Certification Department, Ankara 2015-2019 Turkish Standards Institute, Education Department, Ankara 2022-
Turkish Standards Institute (TSE), which was founded in 1954 and is Turkey’s standardization organization, provides testing, calibration, certification, inspection and training services in many fields from food to electronics.
He worked as a TSE Auditor in the Product and Halal Certification Department, which was accredited according to TS EN ISO IEC 17065 standard from TÜRKAK and TS OIC SMIIC 2 from HAK.
He carried out the entire certification process of the food and halal food industry.
▪ Participated in food/halal certification audits on various product groups such as: Milk, cheese, butter
Meat, poultry slaughterhouses and processed products such as sausages, cured meats and frozen meat products such as nuggets and schnitzels
Fruit and vegetable products, from frozen fruit to jams and juices Sugary products such as hard and soft candies, chocolate and cake products
Cereal products such as beans, chickpeas, bread, pasta, vegetable oils and food supplements,
Food additives such as gelatin, yeast, fish and honey products
▪ He worked on audit planning and team formation for the audit.
▪ Provided training on food safety and certification to international participants from various countries
▪ Turkey was chosen as the “Food Focal Point” among 8 Developing Countries.
▪ TSE’s “Hygiene Practices for Presentation Areas of Multi-Branch Facilities Providing Food/Fast-Food Services” is used to determine the risks of fast food production, foodborne epidemics caused by fast food companies, prevention methods, hygiene requirements for inspection, and market research.
He successfully completed his thesis titled “TSE Certification Model”.
▪ Participated in the department’s office and field accreditation audits.
He trained different types of participants on various standards such as TS EN ISO 22000 Food Safety Management System, FSSC 22000, Halal Certification and TS ISO 9001 Quality Management System.
Middle East Technical University, Food Safety Laboratory, Ankara
▪ TÜBİTAK/Arçelik carried out the microbial experiments of the project “Determination of ideal storage conditions of food in the refrigerator and design and application of the cooling room”.
He carried out studies on determining the bacterial count, pH and color values of stored foods.
This is a research on the effect of cooling time on the shelf life and quality parameters of cooked meals. of Turkey
It is an industry-based project of TÜBİTAK, the Scientific and Technological Research Council of Türkiye, in cooperation with ARÇELİK, the leader of the white goods industry.