23 February 2021 Tuesday
High School Winter Academy 21
Faculty of Health Sciences Faculty Member Assist. Prof. Dr. B. Gökçe ÇÖL held a course on Food Safety & Hygiene at High School Winter Academy 21.
In Istanbul Gelisim University High School Winter Academy 2021, Assist. Prof. Dr. Başak Gökçe ÇÖL has explained the food-borne hazards and sources of contamination to high school students in the course on Food Safety and Hygiene. She mentioned especially the sources of contamination of risky foods and microorganisms to foods, suitable conditions for the types and development of microorganisms, food poisoning and symptoms, risky groups in terms of food poisoning and the World Health Organization's 5 Key Rules for Consumer Safe Food Supply (keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials), the importance of personal hygiene and handwashing. Çöl talked about when and how hands should be washed, and finally, the rules to be followed in grocery shopping and preparing food at home within the scope of Covid-19 and Food safety and added:
“Foods are exposed to various physical, chemical and biological hazards that may harm human health in the process from the field to our table. It is everyone's responsibility to obtain safe food during the production, processing, transportation, distribution, cooking and serving and consumption of food. Although more than 200 known diseases are transmitted by food, every individual can get foodborne illness. However, some people, such as pregnant women, young children, the elderly, and those with a weakened immune system, are at higher risk of developing foodborne illnesses. Although the symptoms are generally mild in foodborne poisoning and infections, they can progress seriously and cause death.”
