Evaluation of risk factors for the safety of street foods

Abstract

Street foods are accepted and consumed by societies as they are cheap, nutritious, delicious, suitable for all tastes, authentic, cultural and as well as easy to access. All or part of the various processes applied in a wide variety of street foods is carried out in fixed, semi-fixed or mobile service areas. Microbiological and chemical contamination of foods that are sold on the streets and whose traceability cannot be established poses a risk to consumers. This study explores the safety and hygiene status of street foods within the scope of their conditions. Deficiencies in sales areas, goods and equipment used, hygiene problems of street vendors, poor quality raw materials, and troubles in transportation, storage, preparation, processing, and service of food were determined as the main risk factors for the quality and safety of street foods. Developing remedial actions through assessments and arrangements to be made for street foods and setting up an environment for establishing a food safety system based on hygiene and Hazard Analysis and Critical Control Point will significantly reduce the risk of foodborne disease. At this point, active cooperation of all stakeholders is proposed to ensure that related regulations are made and spread to the floor. Thus, the production and sale of safe foods in the streets will be an important step in the protection of public health.

Keywords

• Street foods,Safe food,Food safety risks

Sokak gıdalarının güvenliği için risk faktörlerinin değerlendirilmesi

Öz

Sokak gıdaları ucuz, besleyici, lezzetli, her zevke uygun, otantik ve kültürel olduğu kadar erişimi kolay olduğu için toplumlar tarafından kabul görerek tüketilmektedir. Çok fazla çeşitlilikte olan sokak gıdalarında uygulanan çeşitli işlemlerin hepsi veya bir bölümü sabit, yarı sabit veya gezici olarak servis alanlarında yapılmaktadır. Sokaklarda satılan ve izlenebilirliği sağlanamayan gıdaların mikrobiyolojik ve kimyasal kontaminasyonu tüketiciler için risk oluşturmaktadır. Bu çalışmada, sahip olduğu koşullar çerçevesinde sokak gıdalarının güvenlik ve hijyen durumları ele alınmıştır. Satış yerlerindeki eksiklikler, kullanılan eşya ve ekipmanlar, sokak satıcılarının hijyen problemleri, kalitesiz hammaddeler, gıdaların taşıma, depolama, hazırlama, işleme ve servisindeki aksaklıklar sokak gıdalarının kalitesi ve güvenliğinden sorumlu ana risk etmenleri olarak belirlenmiştir. Sokak gıdalarına yönelik yapılacak değerlendirmeler ve düzenlemelerle iyileştirici eylemlerin geliştirilmesi, hijyen esaslı ve Tehlike Analizi ve Kritik Kontrol Noktası ilkelerine dayalı bir gıda güvenlik sisteminin kurulması için gerekli ortamın oluşturulması gıda kaynaklı hastalık riskini önemli ölçüde azaltacaktır. Bu noktada, ilgili düzenlemelerin gerçekleştirilerek tabana yayılması için tüm paydaşların aktif işbirliği önerilmektedir. Böylece sokaklarda güvenli gıdaların üretilmesi ve satılmasıyla halk sağlığının korunmasında önemli bir adım atılmış olacaktır.

Anahtar Kelimeler

• Sokak gıdaları,Güvenli gıda,Gıda güvenliği riskleri

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