Home / Food / Nutrition / FOOD ENGINEERS DRAW ATTENTION TO HEALTHY NUTRITION AND FOOD SAFETY IN RAMADAN…

FOOD ENGINEERS DRAW ATTENTION TO HEALTHY NUTRITION AND FOOD SAFETY IN RAMADAN…

Press release…

In Ramadan, which has an important place in our social and social life, our diet and habits change completely and in this period, it is of great importance to eat healthy and reliable food items besides balanced nutrition.

In our country, especially the prices of red meat and other foods are much higher than prices in developed countries in the world and the majority of the people cannot reach meat and meat products. Therefore, imitation and adulteration are increasing in this area.

Guiding Principles for Sustainable Healthy Diets | EU Science Hub

The Ministry of Agriculture and Forestry, which is the legal authority in the field of food safety in our country, conducts food inspections but remains insufficient in the inspections that need to be carried out effectively.

News about food or water poisoning occur in public catering places such as schools, dormitories, public institutions, hospitals and military units almost daily. Considering that mass consumption has increased especially during Ramadan, it is seen that food inspections should be tightened and measures to protect public health should be taken. More technical staff, especially food engineers, are needed to increase food inspections and to carry out food analyzes at a sufficient level.

Small and medium-sized food companies, which are presented to the Ministry of Agriculture and Forestry as a project of our Chamber, to provide production under the control of technical personnel and ensure safe food supply, by allocating resources from the public budget in small enterprises, which make up approximately 80 percent of food enterprises, “Authorized Food Consultancy” system, which will reduce employment burdens, should be implemented.

It will be correct to pay more attention to social isolation, to minimize the risk of infection and to avoid the traditionally eaten iftar and sahur food organizations in line with the predictions of the pandemic scientific committee.

During the month of Ramadan, which is a month in which consumption is rising in general, inspections should be increased in all food establishments, especially in places where bread is produced due to increased bread and pita consumption.

The Covid-19 pandemic we live in today is announced to the public with the hope that you will have a month of Ramadan in which there are no infectious diseases, no food poisoning, no food wastage, no food shortage and no food is shared.

Regards…

TMMOB CHAMBER OF FOOD ENGINEERS

BOARD OF DIRECTORS

Authors

About İsmail Uğural

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