The images of a naturist in Istanbul having his employees collect food scraps from the garbage to be presented to the customers again became the agenda of social media in the past few days. On the evaluation of food safety, hygiene, and food waste related to the subject, Istanbul Gelişim University Gastronomy and Culinary Arts Department Res. Asst. Emel Çirişoğlu and Food Engineer Hüseyin Şirin made suggestions and warnings in warnings.
Hüseyin Şirin stated that the ambition to make money comes before everything else and that uneducated people can open a business by renting the certificates of others without knowing food safety or food microbiology, and this situation requires criminal sanctions. He stated that in the absence of such sanctions, news that disregards human health such as "picking pepper from the garbage" can be encountered by businesses other than businesses that do their job properly.
Emel Çirişoğlu pointed out that serving discarded food for consumption is a threat to public health and said, “In an establishment that provides food and beverage services, all personnel, including the owner, manager, kitchen, and service personnel, must have received training on hygiene and food safety.” He also underlined that with the bacteria that can be transmitted from the meat collected from the garbage and presented to the customer again, serious illnesses such as food poisoning and even deaths can be seen in the customers.
Be Careful That Chicken Meat Is Well Cooked!
Emphasizing that products such as chicken meat should be well cooked to prevent bacterial food poisoning, Emel Çirişoğlu said, "When we order products containing greens and other vegetables, it is necessary to pay attention to the fact that these products are well washed and have a clean appearance."
Surplus and Edible Foods Should Be Delivered to Animal Shelters!
Emel Çirişoğlu stated that the first point to be considered in a food and beverage business is to reduce the waste that may occur in the kitchen during production. Therefore, while preparing the products used in the kitchen; He underlined that behaviors that may increase waste should be avoided during the peeling, chopping, preparation for cooking, cooking, and tanning stages.
Emel Çirişoğlu, warned that these products should not be offered to people for consumption after they are served to the customer, considering that they "may threaten human health",
“What needs to be done here is to deliver food that is unfit for human consumption but still edible to animal shelters. Products from human consumption can be directed to animal feeding, industrial uses, and compost production according to the food recovery hierarchy. In such enterprises, the food waste that emerges after the service can be delivered to the shelters or to the factories that produce food to meet the nutritional needs of the animals.
If You Come across a Wooden Equipment in Business, Attention!
Stating that presentation equipment made of wooden materials is used in many restaurants, Çirişoğlu stated that wooden products are not reliable in terms of hygiene because they cannot be cleaned well. Çirişoğlu emphasized that food residues and cuts on wooden products cause bacterial accumulation.
“If the cleaning of wooden products is not done well enough, it is possible to experience food poisoning. For this reason, when a product is presented to you with wooden equipment in a restaurant, you can request the product again for your health.”
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