Mutfak Şeflerinin Perspektifinden Soğuk Zincir Uygulamaları: Eskişehir Örneği (Cold Chain Practices from the Perspective of Kitchen Chefs: The Case of Eskişehir)
DOI:
https://doi.org/10.21325/jotags.2025.1748Keywords:
Food safety, Technological trendsAbstract
This study aims to analyze the opinions of professional chefs working in professional kitchens operating in the province of Eskişehir regarding cold chain practices, to describe the current state of these practices, and to develop solutions for potential problems. Conducted using qualitative research methods, this study was carried out within a descriptive design framework. Data were collected through face-to-face interviews with 13 professional chefs using a semi-structured interview form, then systematically classified under 10 thematic headings in accordance with inductive qualitative content analysis steps. Based on the findings, the main causes of cold chain breaks include supplier-related disruptions, power outages, equipment failures, and staff negligence. Furthermore, it was determined that HACCP-based practices and regulatory awareness increase legal compliance capacity in businesses, while digital tracking systems and mobile notification solutions improve the process. Participants predict that IoT (Internet of Things) systems, AI-powered alerts, smart cabinets, and blockchain-based traceability solutions will become widespread in cold chain management in the future.
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