Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

Karaman, Ayşe; Çobanoğlu, Ferit; Tunalıoğlu, Renan; Ova, Gülden

doi:10.1016/j.foodcont.2011.11.041

Cited by 114 publications

(131 citation statements)

References 36 publications

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“…After providing that, it is important to remember that the system needs the involvement of all personnel in the HACCP methodology and philosophy. With another study, it was reported that 46.5% of managers did not really know what HACCP was (KARAMAN et al, 2012). As WALKER and co-workers (2003) reported, 42% of managers had heard of HACCP and 65% could not explain what it involved.…”

Section: Haccp Knowledge Evaluation According To Demographic Charactementioning

confidence: 98%

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A survey on determination of HACCP knowledge of food handlers in Istanbul food businesses

Ulusoy¹,

Çolakoğlu²

2015

Acta Alimentaria

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The HACCP system is a food safety approach, which prevents hazards before they happen. With this survey we aimed to determine the HACCP knowledge of staff working in kitchens of food businesses in Istanbul and correlate the results with some demographic characteristics in order to evaluate HACCP awareness in the foodservice sector in Istanbul. A self-administrable questionnaire was developed in order to evaluate the knowledge of food handlers in all stages of kitchen work. The questionnaire consisted of a fi rst set of 9 demographic questions followed by 12 items related to HACCP system application. According to data obtained from this study, food handlers' HACCP knowledge increases parallel with age, education level, and time spent in the sector and seniority. In addition, in order to increase the knowledge and awareness of HACCP, training has been found to be important.

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Section: Haccp Knowledge Evaluation According To Demographic Charactementioning

confidence: 98%

“…Regulations on Turkey's food laws have been fulfi lled according to the EU (HASCICEK et al, 2004;KARAMAN et al, 2012). Recently published Turkish food law named as "Veterinary Services, Plant Health, Food and Feed Law", no: 5996 obliged to apply the food safety procedures based on HACCP principles (ANON., 2010).…”

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confidence: 99%

A survey on determination of HACCP knowledge of food handlers in Istanbul food businesses

Ulusoy¹,

Çolakoğlu²

2015

Acta Alimentaria

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“…According to the papers which analyzed the application of HACCP in food business operators, in the initial phase of HACCP / FSM implementation, similar situation was in most countries of the world [Jevšnik, Hlebec, & Raspor, 2008] [Radovanović, 2009] [Kjeldgaard, Stormly, & Leisner, 2010] [Garayoa, et al, 2011] [Karaman, et al, 2012] [Carlos, et al, 2012 [Bánáti, & Lakner, 2012] [Wen-Hwa, 2013. Better training of employees in food business operators has its limitations, such as: lack of motivation, low socio-economic and educational level of employees, rapid employee turnover, a large number of workers in the later years, the cost of courses maintenance.…”

Section: Introductionmentioning

confidence: 99%

Attitudes of Workers Employed in Restaurants Toward Importance of Food Safety System Management Implementation

Grujić

Antonić

Brenjo³

et al. 2013

QOL

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“…The negatives from the introduction of the integrated management system can be found in several areas: In the first place, the difficulties arising from the introduction, analysis and processing of a large amount of information, which has to be integrated [19][20][21][22]. In the second place, increasing of costs related to certification and purchasing of new equipment [23,24].…”

mentioning

confidence: 99%

“…In the second place, increasing of costs related to certification and purchasing of new equipment [23,24]. And thirdly, the need to train employees for meeting a number of requirements [20,21,25].…”

mentioning

confidence: 99%

Model of Integrated Management System for Quality and Food Safety of Biscuit Products

Stefanova¹

2017

JLS

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Abstract:The revised version of ISO 9001:2015 places a demand before many food producers to face the problem of updating the old or developing new food quality and safety management systems. In order to help the organizations in this endeavor, this paper presents a model for planning and implementation of IMS (integrated management system) for quality and food safety, using the example of biscuit products manufacturing, and explains its conception. The integrative approach is based on the synergetic effect between the mutually related business processes. It has been established that the introduction of the model can help the biscuit producers in efficiently addressing such challenges as limited resources, increasing competition, as well as higher expectations of customers and other stakeholders.

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Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

Cited by 114 publications

References 36 publications

A survey on determination of HACCP knowledge of food handlers in Istanbul food businesses

A survey on determination of HACCP knowledge of food handlers in Istanbul food businesses

Attitudes of Workers Employed in Restaurants Toward Importance of Food Safety System Management Implementation

Model of Integrated Management System for Quality and Food Safety of Biscuit Products

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