Abstract:Since Turkey is an important seafood supplier to the world market, working conditions and deficiencies of Turkish seafood processing firms were surveyed. Inadequacy of employee education was the main barrier of HACCP implementation. Unpredictable raw material availability, price of raw material, defective audit policy of the government, lack of information transfer from the universities, excessive bureaucracy, difficulty of employee education, excessive use of glazing and additives by rivals, tax rates, ignora… Show more
Hazard analysis and critical control point (HACCP) in seafood processing: an analysis of its application and use in regulation in the Sultanate of Oman. Food Control, 73. pp. 900915.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.