Sabri Ülker Foundation Draws Attention to Food Safety Issue

Balanced and adequate nutrition is undoubtedly one of the most important factors in protecting our health. However, the safety of the foods we consume while eating adequately and in a balanced manner, their proper storage and preparation are also of great importance. The food chain, which begins with production in fields, gardens or barns, ends on the table through processing, transportation, storage, sales, preparation, cooking and serving stages. Ensuring food safety from farm to table at each stage of the production-consumption chain is among the principal conditions for protecting our health. Since its founding, the Sabri Ülker Foundation has continued its work with the aim of contributing to the development of food, nutrition and healthy living awareness, and conveying the most accurate, current and scientific information on these subjects to society. The foundation also provides consumers with very important information about food safety. The primary condition for us to access healthy food passes through the production phase. However, consumers also need to pay attention to certain points when purchasing, storing and cooking. If a consumer wants to be sure that the product they purchase is healthy and reliable, they should first avoid buying products sold loose. When purchasing packaged products, you should check whether the packaging is damaged or torn. Subsequently, attention should be paid to the "food registration number/work permit number/business registration document number:..." issued by the Ministry of Agriculture and Forestry on some food packages, producer information and expiration date, product contents and nutritional information such as energy, fat and protein amounts.

How you store the foods you purchase is just as important as the product contents. For example, grains, legumes, sugar and other dry foods should be stored in dark, dry, cool (maximum 20°C) conditions.

Do not keep leftover meat dishes in the refrigerator for more than 1-2 days, meatless dishes for more than 3-4 days, and heat only the amount you will consume, not the entire dish. For fresh vegetable dishes, make sure to prepare them daily. Do not keep ground meat, small pieces of meat and fish in the refrigerator for more than 1-2 days, large pieces of meat, sausage and salami for more than 3-4 days, pasteurized milk for more than 1-2 days, and eggs for more than 2 weeks. There are many points to pay attention to when cooking foods that you are sure are healthy and reliable and have stored in proper conditions. Hygiene should be the priority in the food preparation and cooking process. For this reason, hands should be kept constantly clean and preferably washed with soap under running warm water for at least 20 seconds. Make sure that the equipment to be used and the area where the food will be prepared and cooked are clean. If possible, use separate cutting boards or plastic sheets for meat and vegetables. If this is not possible, thoroughly wash the cutting board with hot soapy water after cutting meat, poultry or fish. Do not use scratched, worn cutting boards or plastic. Boil water if you are unsure of its cleanliness before using it. Thoroughly rinse fruits and vegetables under running water; if necessary, you can use a washing brush. Animal-based foods that have not been cooked at the appropriate temperature and duration pose a potential hazard. For this reason, the internal temperature of the meat must reach at least 75°C. You can also use a meat thermometer to check the appropriate temperature.

Remember These!

• Always read the labels on food packaging.
• Do not allow raw foods to come into contact with cooked and ready-to-eat foods when purchasing, cooking or storing them.
• Keep your hands and the equipment used for food preparation and cooking, the places where you store and serve food clean.
• Cook foods at appropriate temperature levels.
• Place perishable foods and leftover meals in the refrigerator without delay.
• Keep hot foods hot and cold foods cold. Do not leave at room temperature.
• Do not taste any food you suspect is spoiled.

*The Regulation of the Republic of Turkey Ministry of Agriculture and Forestry on the Registration and Approval Procedures of Food Businesses covers food businesses other than slaughter areas during Eid al-Adha, personal slaughter areas in villages, places where primary production is carried out for personal consumption, places where food is prepared, processed and stored for personal consumption, places where food is temporarily, occasionally and on a small scale prepared, stored and served by individual volunteers for charitable purposes during fairs and cultural events.