Yiyecek-İçecek İşletmelerinde HACCP Sisteminin Uygulanmasının Önündeki Engeller: Mardin Örneği (Barriers to Implementation of HACCP System in Food and Beverage Enterprises: The Case of Mardin)
DOI:
https://doi.org/10.21325/jotags.2019.494Keywords:
HACCP, Food safety, MardinAbstract
The aim of this study is to determine the problems of HACCP system in food and beverage enterprises in Mardin and the reasons for not applying the system in enterprises that do not have HACCP system. A questionnaire was administered with 87 food and beverage establishment representatives in Mardin. According to the research findings; 20.7% of enterprises have HACCP system. 38.9% of these enterprises stated that they could not find any institutions or people to receive consultancy as the main difficulty they faced in implementing the system. Of the 69 participants who do not have a HACCP system in their enterprises, 91.3% stated that a system to ensure food safety was required in their enterprises and 87.0% stated that the main reason for the failure of the system was the lack of information about the HACCP system. Although there are legal regulations on food safety in our country, the results of this study show that there are deficiencies in practice and these deficiencies are especially concentrated on the need for training and consultancy. It is thought that training activities should be given importance to the establishment of food safety systems by the competent authorities on food safety.
References
Baş, M., Ersun, A. Ş., & Kıvanç, G. (2006). Implementation of HACCP and prerequisite programs in food businesses in Turkey. Food Control, 17(2), 118-126.
Baş, M., Yüksel, M., & Çavuşoğlu, T. (2007). Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Control, 18(2), 124-130.
Bell, N. J., Bell, M. J., Knowles, T. G., Whay, H. R., Main, D. J., & Webster, A. J. F. (2009). The development, implementation and testing of a lameness control programme based on HACCP principles and designed for heifers on dairy farms. The Veterinary Journal, 180(2), 178-188.
Caswell, J. A., & Hooker, N. H. (1996). HACCP as an international trade standard. American Journal of Agricultural Economics, 78(3), 775-779.
Dağnilak, B. (2010). Konya’da faaliyet gösteren gıda işletmelerinin Haccp bilgi ve uygulama düzeylerinin belirlenmesi. Yayımlanmamış yüksek lisans tezi. Selçuk Üniversitesi. Konya.
Eren, R. (2008). HACCP gıda güvenlik sistemi uygulamalarının önündeki engellerin belirlenmesi ve çözüm önerileri: Alanya bölgesi 4 ve 5 yıldızlı otel işletmelerinde bir uygulama. Yayımlanmamış yüksek lisans tezi. Gazi Üniversitesi, Ankara.
Eren, R., & Şener, B. (2017). HACCP gıda güvenliği yönetim sisteminin uygulanmasının önündeki engeller: Alanya bölgesi örneği. Disiplinlerarası Akademik Turizm Dergisi, 2(1), 99-124.
GHY (2011). Gıda Hijyeni Yönetmeliği, Resmî Gazete Tarihi: 17.12.2011 Resmî Gazete Sayısı: 28145
Giampaoli, J., Sneed, J., Cluskey, M., & Koenig, H. F. (2002). School foodservice directors’ attitudes and perceived challenges to implementing food safety and HACCP programs. The Journal of Child Nutrition & Management, 26(1).
Gould, IH., Rosenblum I., Nicholas, Di., Phan Q., & Jones, TF. (2013). Contributing factors in restaurant-associated foodborne disease outbreaks, food net sites, 2006 and 2007, Journal of Food Protection, 76 (11), 1824-1828.
Grujić, S., Keran, H., Vujadinović, D., & Perušić, M. (2012). Knowledge of employees in restaurants about the means and application of HACCP. Quality of Life, 6(3-4).
Hacıoğlu, N., & Girgin, G. K. (2008). HACCP sisteminin otellerin mutfak çalışanları tarafından değerlendirilmesi: 5 yıldızlı otel işletmelerinde bir araştırma. Dokuz Eylül Üniversitesi İşletme Fakültesi Dergisi, 9(2), 281-301.
Hwang, J. H., Almanza, B. A., & Nelson, D. C. (2001). Factors inXuencing Indiana school food service directors/managers’ plans to implement a hazard analysis critical control (HACCP) program. The Journal of Child Nutrition & Management, 25, 24–29.
Marriott, N. G., Schilling, M. W., & Gravani, R. B. (2018). Principles of food sanitation. Springer.
McAnelly, J. K. (1994, January). HACCP: A total quality system for assuring food safety and quality. In Proceedings of Annual Reliability and Maintainability Symposium (RAMS) (pp. 31-36). IEEE.
Mortlock, M. P., Peters, A. C., & Griffth, C. J. (1999). Food hygiene and hazard analysis critical control point in the United Kingdom food industry: Practices, perceptions, and attitudes. Journal of Food Protection, 62(7), 786–792.
Panisello, P. J., & Quantick, P. C. (2001). Technical barriers to hazard analysis critical control point (HACCP). Food Control, 12(3), 165–173.
Panisello, P. J., Quantick, P. C., & Knowles, M. J. (1999). Towards the implementation of HACCP: Results of a UK regional survey. Food Control, 10, 87–90.
Rivituso, C. P., & Snyder, O. P. (1981). Bacterial growth at foodservice operating temperatures. Journal of Food Protection, 44(10), 770-775.
Sayed, A. H., Morsy, M. A., & Hassan, M. S. (2016). Evaluation Study of Application of HACCP System in Food and Beverage Department at Five Star Hotels in the Red Sea Governorate. International Journal of Heritage, Tourism, and Hospitality, 10(1/2).
Sezgin, A. C., & Artık, N. (2015). Toplu Tüketim Yerlerinde Gıda Güvenliği ve HACCP Uygulamaları. Journal of Tourism and Gastronomy Studies, 56, 62.
Shih, K. M., & Wang, W. K. (2011). Factors influencing HACCP implementation in Taiwanese public hospital kitchens. Food Control, 22(3-4), 496-500.
Trafiałek, J., Lehrke, M., Lücke, F. K., Kołożyn-Krajewska, D., & Janssen, J. (2015). HACCP-based procedures in Germany and Poland. Food control, 55, 66-74.
TSE (2018). TS EN ISO 22000- Gıda güvenliği yönetim sistemleri - Gıda zincirindeki herhangi bir organizasyon için gereksinimler. Ankara.
U.S. Food and Drug Administration (2018). https://www.fda.gov/food/guidance-regulation- food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp(24.08.2019 tarihinde erişilmiştir).
Van der Meulen, B. (2013). The structure of European food law. Laws, 2(2), 69-98.
Vela, R.J. & Fernández, M. (2003). Barriers for the developing and ımplementation of HACCP plans: results from a Spanish regional survey. Food Control.14, 333-337.
Violaris, Y., Bridges, O., & Bridges, J. (2008). Small businesses–big risks: current status and future direction of HACCP in Cyprus. Food Control, 19(5), 439-448.
Wallace, C. A., Sperber, W. H., & Mortimore, S. E. (2018). Food safety for the 21st century: Managing HACCP and food safety throughout the global supply chain. John Wiley & Sons.
Wallace, C.A., Holyoak, L., Powell, S.C. & Dykes. F.C. (2014). HACCP – The difficulty with hazard analysis. Food Control 35, 233-240.
Ward, G. (2001). HACCP: Heaven or hell for the food industry. Quality World, 12–15.
WHO (2019). Food safety: Key Facts. https://www.who.int/news-room/fact-sheets/detail/food-safety (28.08.2019 tarihinde erişilmiştir).
Youn, S.& Sneed, J. (2002). Training and perceived barriers to implementing food safety practices in school foodservice. The Journal of Child Nutrition & Management, 26 (02).
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
