AN EVALUATION OF THE NON-IMPLEMENTATION OF THE HACCP SYSTEM IN FOOD AND BEVERAGE ESTABLISHMENTS WITHIN THE FRAMEWORK OF CONTRACTUAL BREACH PROVISIONS UNDER TURKISH LAW

Abstract

The Hazard Analysis and Critical Control Points (HACCP) system, which has been developed to identify, measure, and control food safety hazards, is of critical importance for the food and beverage sector. This study aims to address an existing gap by examining the failure to implement the Hazard Analysis and Critical Control Points (HACCP) system in food and beverage establishments within the framework of breach of contract provisions under Turkish law. The study is based on a conceptual analysis conducted in light of the relevant legislation and doctrinal views. As a result of this evaluation, it is emphasized that businesses are required to comply with the established rules regarding the services they provide, and that the implementation of the HACCP system serves a function in reducing the liability of food and beverage establishments. It is assessed that an establishment operating in compliance with the HACCP system possesses the capacity to take the necessary precautions and to eliminate potential risks. Furthermore, when considered from the perspective of breach of contract, it is concluded that no liability would arise for establishments acting in accordance with HACCP principles, whereas the failure to implement the system may lead to claims for compensation and the exercise of the consumer’s optional rights.

Keywords

• Food Control
• HACCP
• Food and Beverage Management
• Breach of Contract
• Turkish Law.

TÜRK HUKUKUNDA SÖZLEŞME İHLALLERİNE İLİŞKİN HÜKÜMLER ÇERÇEVESİNDE YİYECEK VE İÇECEK İŞLETMELERİNDE HACCP SİSTEMİNİN UYGULANMAMASININ DEĞERLENDİRİLMESİ

Abstract

Gıda güvenliği tehlikelerinin tanımlanması, ölçülmesi ve kontrolü için geliştirilmiş bir sistem olan HACCP, yiyecek ve içecek sektörü için kritik bir öneme sahiptir. Bu çalışma, yiyecek ve içecek işletmelerinde Tehlike Analizi ve Kritik Kontrol Noktaları (HACCP) sisteminin uygulanmamasını, Türk hukukundaki sözleşmeye aykırılık hükümleri çerçevesinde ele alarak mevcut boşluğu doldurmayı hedeflemektedir. Çalışma, ilgili mevzuat ve doktrindeki görüşler ışığında gerçekleştirilen kavramsal bir değerlendirmeye dayanmaktadır. Bu değerlendirme sonucunda, işletmelerin sunduğu hizmetler açısından belirlenen kurallara uyması gerektiği ve HACCP sisteminin uygulanmasının yiyecek ve içecek işletmelerinin sorumluluklarını azaltıcı bir işlev gördüğü vurgulanmaktadır. HACCP sistemine uygun olarak faaliyet gösteren bir işletmenin gerekli önlemleri alma ve potansiyel riskleri ortadan kaldırma kapasitesine sahip olduğu değerlendirilmektedir. Ayrıca, sözleşmeye aykırılık açısından ele alındığında, HACCP ilkelerine uygun hareket eden işletmeler bakımından sorumluluğun doğmayacağı, buna karşılık sistemin uygulanmamasının zararın giderilmesi ve müşterinin seçimlik haklarının gündeme gelmesine yol açabileceği sonucuna ulaşılmaktadır.

Keywords

• Gıda Kontrolü
• HACCP
• Yiyecek ve İçecek İşletmeciliği
• Sözleşmeye Aykırılık
• Türk Hukuku

Ethical Statement

Makale için Etik Kurul onayına gerek yoktur.

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