By Mithat Taş, Food Engineer, Healthy Nutrition Coach, Instructor

Food Safety for Everyone (at Home, at Shopping, at Street, at Restaurant)

Language: English
All Levels

Course description

Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases – ranging from diarrhoea to cancers. According to the report published by the World Health Organization in 2019, An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years. According to the same report, approximately 150,000 of 420,000 people who died due to food poisoning are children under 5 years of age. In other words, 30% of those who lost their lives due to food poisoning are children. Even these frightening figures alone show how important food safety is. Nutrition is the most basic need and the most basic right for a human being to exist. From this point, we can say that consuming safe food is a basic need, a basic right for every human being. Therefore, each employee working in food production has important duties to ensure food safety. It is an important process that foodstuffs are produced in accordance with food safety rules and delivered to consumers without breaking the hygiene chain. This process continues until we buy the foods and bring them to our house and consume them. For this reason, food safety is very important in our home as well as in food factories, food production and sales places. Studies have shown that approximately 90% of foodborne diseases are caused by microorganisms. 6% of food diseases are caused by chemicals and the remaining 4% are caused by physical factors. Each food safety management system aims to detect, prevent, eliminate and preserve food hazards that can harm or potentially harm human health. From this definition, we can say that food safety is based on 4 basic principles. When it comes to ensuring food safety, the rules of hygiene are the same in our home as in the workplaces where food is produced and sold. The only thing that changes is the size of the kitchen and factory, and the difference in equipment used. The topics I will explain in this course are valid in food factories, street vendors, restaurants, markets and at home, in short, everywhere food is processed and sold. The purpose of this course, How to buy safe food in the supermarket, in the market, on the street, in the restaurant, what to pay attention to when it comes to food hygiene and when eating outside the house, to give basic information about what we should do to ensure food safety at home, at restaurant, at Street, at shopping and to create food safety awareness. For this purpose, I have included all the information you are curious about food safety in this course. I would like to remind you again how important food safety is for a healthy life and healthy nutrition. If you want to learn everything you need to do about food safety, I recommend you to take this course. If you're ready, let's get started.

Course overview - 27

  • Food Safety

  • Hazards Threatening Food Safety

  • What is microorganism?

  • How do bacteria multiply?

  • What do bacteria need to survive?

  • High and Low Risk Foods

  • Pathogen Bacteria

  • What is Contamination and Cross-Contamination?

  • Prevention of Physical Hazards

  • Prevention of Chemical and Biological Hazards

  • Personal Hygiene

  • Correct Hand Washing Technique

  • Elimination of Hazards

  • What is Pasteurization and Sterilization?

  • What is Cleaning and Disinfection?

  • Preservation methods of foods

  • Food Spoilages

  • Foodborne Diseases

  • Kitchen Hygiene

  • How to Store Foods in a Fridge

  • Preparation to Food Shopping

  • General Rules of Food Shopping

  • Fresh Food Shopping

  • Food Packaging

  • Carrying Foods Home

  • Eating in Restaurant and Street

  • + BONUS

Learners who have already enrolled in this course

Meet your instructor

Mithat Taş
Mithat TaşFood Engineer, Healthy Nutrition Coach, Instructor
Mithat Taş is BSc. Food Engineer, Healthy Nutrition Coach and Professional Instructor. He graduated from Ege University Faculty of Enginnering, Food Engineering department in 2004. From 2006 to 2016 he worked at national and international retail companies like as Maxi Store A.Ş., Kiler A.Ş., CarrefourSA as food quality manager, fresh food sector manager, store manager and regional manager, in Turkey. During his carreer, he worked on food quality control, production of bakery products, production of fast foods, store management, customer relationships and staff training. In 2016, he left the retail sector and created yemekkulubum. com and set up Gıda Müşavirim Freelance Engineering, Consulting and Training Services. He has been providing hygiene audits, certification audits and personnel trainings to food companies with Gıda Müşavirim, since 2016. The aim of establishing yemekkulubum. com was to provide information about healthy nutirition, healthy diet, healthy food consumption, healthy recipes and food safety. Since 2016, he has written hundreds of research articles on these topics on yemekkulubum. com.   In 2018, he graduated from the Healthy Nutrition Coaching Program of Uludağ University and he was qualified to Healthy Nutrition Coaching certificate. He had also consultancy and instructor certification from Kadir Has University. Today; he is personal healthy nutrition coach and healthy nutrition consultant. He helps people to lose weight in a fast and healthy way with the philosophy of “Diet does not have to be difficult! Eat lovely, live healthy”. You can follow his account “asklayesaglikliyasa" on instagram and facebook. Also you can read his articles on mithattas com tr