Research Article
BibTex RIS Cite

Haccp Gıda Güvenliği Yönetim Sisteminin Uygulanmasının Önündeki Engeller: Alanya Bölgesi Örneği

Year 2017, Volume: 2 Issue: 1, 99 - 124, 15.12.2017
https://doi.org/10.31822/jomat.363837

Abstract

Türkiye’de turizm sektörü, yılda otuz milyon ziyaretçiyi
ağırlarken onların sağlıklı bir şekilde beslenmelerini de üstlenmektedir. Misafirlerin
sağlığının korunması, işletmelerin ve dolayısıyla destinasyonun imajına olumsuz
etkilerin önlenebilmesi için güvenli gıda üretimi önemli bir husustur. Bu
nedenle işletmelerin gıda güvenliği sistemlerine sahip olup olmadıklarının ve
gıda güvenliği sistemlerinin uygulanmasının önündeki engellerin neler olduğunun
belirlenmesi bu konudaki sorunların tespiti araştırmanın amacı olarak
belirlenmiştir.

Araştırmada
veri toplamak için otel işletmelerinin yiyecek-içecek müdürleriyle yüz yüze
görüşülmüş, yarı yapılandırılmış görüşme tekniği kullanılmıştır. Görüşmenin ilk
bölümünde, yönlendirici soru sorulmadan yöneticinin kendisinin fikirlerini
beyan etmesi istenmiştir. Görüşmenin ikinci bölümünde daha önceden hazırlanmış olan
sorular yöneltilmiş ve cevaplar not alınmıştır.





Araştırmanın
sonuçları Alanya bölgesinde bulunan dört ve beş yıldızlı otel işletmelerinin
%83,4’ünde gıda güvenlik sisteminin olmadığını göstermiştir. Maliyet, yetersiz
denetlemeler, mutfak ve depolama alanlarının gıda güvenliği prosedürlerine
uygun tasarlanmamış olması ve çalışan sayısının yetersiz olması otel
işletmelerinde HACCP gıda güvenlik sisteminin uygulamasının önündeki en büyük
engeller olarak tanımlanmıştır.

References

  • Azanza, Ma.Patricia V. ve Zamora-Luna, Myrna Benita V. (2005). Barriers Of HACCP Team Members To Guideline Adherence. Food Control. 16, 15–22. http://www.sciencedirect.com (13.7.2007).
  • Bai, Li; Ma, Cheng-lin; Yang, Yin-sheng; Zhao, Shu-kuan ve Gong, Shun-long (2007). Implementation of HACCP System In China: A Survey of Food Enterprises Involved, Food Control, 18, 1108-1112. http://www.sciencedirect.com (13.07.2007)
  • Baş, Murat; Azmi Ersun, Şafak ve Kıvanç, Gökhan. (2006). Implementation Of HACCP And Prerequisite Programs In Food Businesses In Turkey. Food Control. 17, 118–126. http://www.sciencedirect.com (28.10.2007)
  • Baş, Murat; Yüksel, Mariye ve Çavuşoğlu, Tuğba (2007). Difficulties And Barriers For The Implementing Of HACCP And Food Safety Systems In Food Businesses In Turkey. Food Control, 18 (2007) 124–130. http://www.sciencedirect.com (28.10.2007).
  • Bauman, Howard E. (1994). The Origin Of The HACCP System And Subsequent Evolution. Food & Science Technology Today. Volume 8: 66-72.
  • Bauman, Howard E. (1995). The Origin And Concept Of HACCP. Advances in Meat Research. Volume: 10, 1-7.
  • Behrens, R., Steffen, R. Ve Lock, D. (1994). Travel Medicine: Before Departure. Medical Journal of Australia, 160 (7): 143-47.
  • CAC. (Codex Alimentarius Commission) (2003). CAC/RCP 1-1969, Rev.4. Recommended International Code Of Practice General Principles Of Food Hygiene. www.codexalimentarius.net /download/standards/23/cxp_001e.pdf (17.09.2007).
  • Cheung, G.; Prısk, E. M. ve Maxwell, S. M (2000). The Knowledge And Practice Of British Tourists With Regards To The Presentation Of Food Related Illness. In Conference Proceedings: Food Safety In Travel And Tourism, 12-16.
  • Clayton, Debora ve Griffith, Christopher J.; (2004). Observation Of Food Safety Practices In Catering Using Notational Analysis, British Food Journal, Vol. 106 No. 3, Pp. 211-27. http://www.emeraldinsight.com
  • Clayton, Debora; Griffith, Christopher J.; Price, Patricia Ve Peters, Adrian (2003). Food Handlers’ Beliefs And Self-Reported Practices, International Journal of Environmental Health Research, Vol. 12 No. 1, pp.25-39. http://www.tandfonline.com
  • Cossar, J. vd. (1994). A Cumulative Review Of Studies Of Travelers, Their Experience Of Illness And The Implication Of Their Findings. Journal of Infection, 21: 27-42.
  • Delgado, E. (2000). The Cristal Programme: HACCP Application For The Tourism Industry. In Conference Proceedings, Food Safety In Travel And Tourism, 78-94.
  • FDA. (Food and Drug Administration) (2004). U. S. Department Of Health and Human Services Public Health Service Food and Drug Administration 2001 Food Code (Updated April 2004) http://vm.cfsan.fda.gov/~acrobat/fcannex5.pdf. (28.10.2007).
  • Giampaoli, Joan; Sneed, Jeannie; Cluskey, Mary ve Koenig, Harold F.(2002). School Foodservice Directors' Attitudes And Perceived Challenges To Implementing Food Safety And HACCP Programs. The Journal of Child Nutrition & Management, 26. http://docs.schoolnutrition.org/newsroom/jcnm/02spring/ giampaoli1/ (21.10.2007).
  • Gilmore Shirley A., Brown Nancy E. ve Dana Janice T. (1998). A Food Quality Model For School Food Services. The Journal of Child Nutrition & Management; 22. 32-39. http://docs.schoolnutrition.org/newsroom/jcnm/archives/JCN&M %201998%20Issue%202.pdf (5.9.2007).
  • Green, Laura R. ve Selman, Carol. (2005), Factors Impacting Food Workers’ And Managers’ Safe Food Preparation Practices: A Qualitative Study, Food Protection Trends, Vol. 25, No. 12. 981-90.
  • Hertzman, Jean ve Barrash, Deborah (2007). An Assessment Of Food Safety Knowledge And Practices Of Catering Employees. British Food Journal. Vol. 109, No. 7. 562-576. www.emeraldinsight.com (2.1.2008).
  • Kalaycı, Şeref (2006). Faktör Analizi. SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri. Kalaycı, Şeref (Editör). (ikinci baskı). Ankara: Asil Yayın Dağıtım.
  • Khandke, S.S. ve Mayes, T. (1998). HACCP Implementation: A Practical Guide To The Implementation Of The HACCP, Food Control, 9, 103-109. . http://www.sciencedirect.com (22.7.2007).
  • Kuşluvan, Zeynep ve Kuşluvan, Salih (2005).Otel İşletmelerinde İş ve İşletme İle İlgili Faktörlerin İşgören Tatmini Üzerindeki Görece Etkisi: Nevşehir Örneği. Anatolia: Turizm Araştırmaları Dergisi, Cilt :16, Sayı: 2, 183-203.
  • Lawton, G. vee Page, S. (1997). Evaluating Travel Agents’ Provision Of Health Advice To Travelers. Tourism Management, 18 (2): 89-104. http://www.sciencedirect.com (22.7.2007)
  • Maclaurin, Taylor (2001). Food Safety In Travel And Tourism. Journal of Travel Research. 39: 332-333. http://jtr.sagepub.com (28.2.2008).
  • Maclaurın, Taylor; Loı, S. ve Maclaurin, D. (2000). Air Travelers’ Attitudes To Food Safety. In Conference Proceedings: Food Safety In Travel And Tourism, 17.
  • Panisello, Pedro Javier; Quantick, Peter Charles ve Knowles,Michael John (1999). Towards The Implementation Of HACCP: Results Of A UK Regional Survey, Food Control, 10, 87-98. http://www.sciencedirect.com (22.7.2007)
  • Riggins, Lynn D. (2006). Beliefs And Perceptions About HACCP In Childcare Centers: An Exploratory Study, Phd. Thesis, Kansas State University. http://proquest.umi.com (16.7.2007)
  • Roberts, Kevin ve Sneed, Jeannie (2003). Status Of Prerequisite And HACCP Program Implementation In Iowa Restaurants. Food Protections Trends, Vol: 23, No:10. 808-816.
  • Sezgin, Orhan Mesut (2001). Genel Turizm ve Turizm Mevzuatı. (İkinci baskı). Ankara: Detay Yayıncılık.
  • Strohbehn, Catherina; Gilmore, Shirley ve Sneed, Jeannie (2004). Food Safety Practices And HACCP Implementation: Perceptions Of Registered Dietitians And Dietary Managers. Journal of the American Dietetic Association, 104, 1692-1699. http://www.sciencedirect.com (3.9.2007)
  • Şanlıer, Nevin (2005). Yerli Ve Yabancı Turistlerin Türk Mutfağı Hakkındaki Görüşleri. Gazi Eğitim Fakültesi Dergisi, 25:1:213-227. http://www.gefad.gazi.edu.tr//Cilt-13 (3.9.2007)
  • Şener, Burhan (2001). Konaklama İşletmelerinde Ön Büro Yönetimi. Ankara: Detay Yayıncılık.
  • Taylor, Eunice (2001). HACCP In Small Companies; Benefit or Burden. Food Control. 12. 217-222. http://www.sciencedirect.com (20.07.2007).
  • TRAVEL WEEKLY (1998). “Have You Been Ill on Vacation?” Travel Weekly, July 30, 18.
  • TSE EN ISO 22000. Türk Standartları Enstitüsü, G-F TSE-ISO-EN 22000 Gıda Güvenliği Yönetim Sistemleri Temel Eğitimi Kitapçığı.
  • Tuominen, Pirkko; Hielm, Sebastian; Aarnisalo, Kaarina; Raaska, Laura ve Maijala, Riitta (2003). Trapping The Foof Safety Performance Of All Small Or Medium Sized Food Company Using a Risk Based Model. Food Control, 14, 573-578. http://www.sciencedirect.com (18.7.2007).
  • Vela, Ramı́rez J. ve Fernández, Martı́n. (2003). Barriers For The Developing And Implementation Of HACCP Plans: Results From A Spanish Regional Survey. Food Control.14, 333-337.
  • Youn, Sukyung ve Sneed, Jeannie. (2002). Training And Perceived Barriers To Implementing Food Safety Practices In School Foodservice. The Journal of Child Nutrition & Management, Fall (02). http://docs.schoolnutrition.org/newsroom/jcnm/02fall/youn/ (4.9.2007)
  • Youn, Sukyung ve Sneed, Jeannie. (2003). Implementation Of HACCP And Prerequisite Programs In School Foodservice, Journal Of The American Dietetic Association, Vol: 103, Number 1, 54-60. http://www.sciencedirect.com (23.7.2007)
  • Wallace, Carol ve Williams, Tony. (2001). Pre-requisite: A Help or a Hindrance to HACCP, Food Control, 12: 235-240. http://www.elsevier.com (24.7.2007)
  • WHO, (1999). “Food Safety Programme, Strategies for Implementing HACCP in Small and/ or Less Developed Businesses” Report of a WHO Consultation, 16- 19 June. The Hague, http://www.who.int/foodsafety/publications/fs management/en/HACCP_smallbus.pdf (9.9 2007)
  • WHO, (2006). "Prevention of Foodborne Disease: The Five Keys to Safer Food" World Healt Organization International Food Safety Authorities Network (INFOSAN). http://www.who.int/foodsafety/publications/consumer/5keys/en/index.html. (10.07.2007)

Barriers For Implementing of HACCP Food Safety System: The Case Of Alanya

Year 2017, Volume: 2 Issue: 1, 99 - 124, 15.12.2017
https://doi.org/10.31822/jomat.363837

Abstract

The tourism industry in Turkey has been serving
30 million tourists each year and supplying them to have healthy nutrition as
well. Protection of the health of the guests and in order to prevent adverse
effects to the image of establishments and the destination food safety is a
major concern. The objective of the study is to research whether the
establishments have food safety system and to identify the problems in this
issue by researching the barriers in front of the implementation of food safety
and to propose solutions to barriers.

The researcher interviewed the food and
beverage managers of the hotels to acquire data and the semi-built interview-technique
was used. At the first part of the interview, we only wanted them to reveal
his/her ideas about the topic without directing them with any questions. On the
second part of the interview, the questions made in advance were directed to
the interviewers and their responses were taken.





The result of the research has revealed that
83,4% of the hotels in Alanya don’t have food safety system. The main obstacles
to implement the HACCP food safety system are defined that they are the cost,
not satisfied control, the kitchen, cold rooms and the granaries which are not
designed suitable for the food safety procedures and lack of staff.

References

  • Azanza, Ma.Patricia V. ve Zamora-Luna, Myrna Benita V. (2005). Barriers Of HACCP Team Members To Guideline Adherence. Food Control. 16, 15–22. http://www.sciencedirect.com (13.7.2007).
  • Bai, Li; Ma, Cheng-lin; Yang, Yin-sheng; Zhao, Shu-kuan ve Gong, Shun-long (2007). Implementation of HACCP System In China: A Survey of Food Enterprises Involved, Food Control, 18, 1108-1112. http://www.sciencedirect.com (13.07.2007)
  • Baş, Murat; Azmi Ersun, Şafak ve Kıvanç, Gökhan. (2006). Implementation Of HACCP And Prerequisite Programs In Food Businesses In Turkey. Food Control. 17, 118–126. http://www.sciencedirect.com (28.10.2007)
  • Baş, Murat; Yüksel, Mariye ve Çavuşoğlu, Tuğba (2007). Difficulties And Barriers For The Implementing Of HACCP And Food Safety Systems In Food Businesses In Turkey. Food Control, 18 (2007) 124–130. http://www.sciencedirect.com (28.10.2007).
  • Bauman, Howard E. (1994). The Origin Of The HACCP System And Subsequent Evolution. Food & Science Technology Today. Volume 8: 66-72.
  • Bauman, Howard E. (1995). The Origin And Concept Of HACCP. Advances in Meat Research. Volume: 10, 1-7.
  • Behrens, R., Steffen, R. Ve Lock, D. (1994). Travel Medicine: Before Departure. Medical Journal of Australia, 160 (7): 143-47.
  • CAC. (Codex Alimentarius Commission) (2003). CAC/RCP 1-1969, Rev.4. Recommended International Code Of Practice General Principles Of Food Hygiene. www.codexalimentarius.net /download/standards/23/cxp_001e.pdf (17.09.2007).
  • Cheung, G.; Prısk, E. M. ve Maxwell, S. M (2000). The Knowledge And Practice Of British Tourists With Regards To The Presentation Of Food Related Illness. In Conference Proceedings: Food Safety In Travel And Tourism, 12-16.
  • Clayton, Debora ve Griffith, Christopher J.; (2004). Observation Of Food Safety Practices In Catering Using Notational Analysis, British Food Journal, Vol. 106 No. 3, Pp. 211-27. http://www.emeraldinsight.com
  • Clayton, Debora; Griffith, Christopher J.; Price, Patricia Ve Peters, Adrian (2003). Food Handlers’ Beliefs And Self-Reported Practices, International Journal of Environmental Health Research, Vol. 12 No. 1, pp.25-39. http://www.tandfonline.com
  • Cossar, J. vd. (1994). A Cumulative Review Of Studies Of Travelers, Their Experience Of Illness And The Implication Of Their Findings. Journal of Infection, 21: 27-42.
  • Delgado, E. (2000). The Cristal Programme: HACCP Application For The Tourism Industry. In Conference Proceedings, Food Safety In Travel And Tourism, 78-94.
  • FDA. (Food and Drug Administration) (2004). U. S. Department Of Health and Human Services Public Health Service Food and Drug Administration 2001 Food Code (Updated April 2004) http://vm.cfsan.fda.gov/~acrobat/fcannex5.pdf. (28.10.2007).
  • Giampaoli, Joan; Sneed, Jeannie; Cluskey, Mary ve Koenig, Harold F.(2002). School Foodservice Directors' Attitudes And Perceived Challenges To Implementing Food Safety And HACCP Programs. The Journal of Child Nutrition & Management, 26. http://docs.schoolnutrition.org/newsroom/jcnm/02spring/ giampaoli1/ (21.10.2007).
  • Gilmore Shirley A., Brown Nancy E. ve Dana Janice T. (1998). A Food Quality Model For School Food Services. The Journal of Child Nutrition & Management; 22. 32-39. http://docs.schoolnutrition.org/newsroom/jcnm/archives/JCN&M %201998%20Issue%202.pdf (5.9.2007).
  • Green, Laura R. ve Selman, Carol. (2005), Factors Impacting Food Workers’ And Managers’ Safe Food Preparation Practices: A Qualitative Study, Food Protection Trends, Vol. 25, No. 12. 981-90.
  • Hertzman, Jean ve Barrash, Deborah (2007). An Assessment Of Food Safety Knowledge And Practices Of Catering Employees. British Food Journal. Vol. 109, No. 7. 562-576. www.emeraldinsight.com (2.1.2008).
  • Kalaycı, Şeref (2006). Faktör Analizi. SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri. Kalaycı, Şeref (Editör). (ikinci baskı). Ankara: Asil Yayın Dağıtım.
  • Khandke, S.S. ve Mayes, T. (1998). HACCP Implementation: A Practical Guide To The Implementation Of The HACCP, Food Control, 9, 103-109. . http://www.sciencedirect.com (22.7.2007).
  • Kuşluvan, Zeynep ve Kuşluvan, Salih (2005).Otel İşletmelerinde İş ve İşletme İle İlgili Faktörlerin İşgören Tatmini Üzerindeki Görece Etkisi: Nevşehir Örneği. Anatolia: Turizm Araştırmaları Dergisi, Cilt :16, Sayı: 2, 183-203.
  • Lawton, G. vee Page, S. (1997). Evaluating Travel Agents’ Provision Of Health Advice To Travelers. Tourism Management, 18 (2): 89-104. http://www.sciencedirect.com (22.7.2007)
  • Maclaurin, Taylor (2001). Food Safety In Travel And Tourism. Journal of Travel Research. 39: 332-333. http://jtr.sagepub.com (28.2.2008).
  • Maclaurın, Taylor; Loı, S. ve Maclaurin, D. (2000). Air Travelers’ Attitudes To Food Safety. In Conference Proceedings: Food Safety In Travel And Tourism, 17.
  • Panisello, Pedro Javier; Quantick, Peter Charles ve Knowles,Michael John (1999). Towards The Implementation Of HACCP: Results Of A UK Regional Survey, Food Control, 10, 87-98. http://www.sciencedirect.com (22.7.2007)
  • Riggins, Lynn D. (2006). Beliefs And Perceptions About HACCP In Childcare Centers: An Exploratory Study, Phd. Thesis, Kansas State University. http://proquest.umi.com (16.7.2007)
  • Roberts, Kevin ve Sneed, Jeannie (2003). Status Of Prerequisite And HACCP Program Implementation In Iowa Restaurants. Food Protections Trends, Vol: 23, No:10. 808-816.
  • Sezgin, Orhan Mesut (2001). Genel Turizm ve Turizm Mevzuatı. (İkinci baskı). Ankara: Detay Yayıncılık.
  • Strohbehn, Catherina; Gilmore, Shirley ve Sneed, Jeannie (2004). Food Safety Practices And HACCP Implementation: Perceptions Of Registered Dietitians And Dietary Managers. Journal of the American Dietetic Association, 104, 1692-1699. http://www.sciencedirect.com (3.9.2007)
  • Şanlıer, Nevin (2005). Yerli Ve Yabancı Turistlerin Türk Mutfağı Hakkındaki Görüşleri. Gazi Eğitim Fakültesi Dergisi, 25:1:213-227. http://www.gefad.gazi.edu.tr//Cilt-13 (3.9.2007)
  • Şener, Burhan (2001). Konaklama İşletmelerinde Ön Büro Yönetimi. Ankara: Detay Yayıncılık.
  • Taylor, Eunice (2001). HACCP In Small Companies; Benefit or Burden. Food Control. 12. 217-222. http://www.sciencedirect.com (20.07.2007).
  • TRAVEL WEEKLY (1998). “Have You Been Ill on Vacation?” Travel Weekly, July 30, 18.
  • TSE EN ISO 22000. Türk Standartları Enstitüsü, G-F TSE-ISO-EN 22000 Gıda Güvenliği Yönetim Sistemleri Temel Eğitimi Kitapçığı.
  • Tuominen, Pirkko; Hielm, Sebastian; Aarnisalo, Kaarina; Raaska, Laura ve Maijala, Riitta (2003). Trapping The Foof Safety Performance Of All Small Or Medium Sized Food Company Using a Risk Based Model. Food Control, 14, 573-578. http://www.sciencedirect.com (18.7.2007).
  • Vela, Ramı́rez J. ve Fernández, Martı́n. (2003). Barriers For The Developing And Implementation Of HACCP Plans: Results From A Spanish Regional Survey. Food Control.14, 333-337.
  • Youn, Sukyung ve Sneed, Jeannie. (2002). Training And Perceived Barriers To Implementing Food Safety Practices In School Foodservice. The Journal of Child Nutrition & Management, Fall (02). http://docs.schoolnutrition.org/newsroom/jcnm/02fall/youn/ (4.9.2007)
  • Youn, Sukyung ve Sneed, Jeannie. (2003). Implementation Of HACCP And Prerequisite Programs In School Foodservice, Journal Of The American Dietetic Association, Vol: 103, Number 1, 54-60. http://www.sciencedirect.com (23.7.2007)
  • Wallace, Carol ve Williams, Tony. (2001). Pre-requisite: A Help or a Hindrance to HACCP, Food Control, 12: 235-240. http://www.elsevier.com (24.7.2007)
  • WHO, (1999). “Food Safety Programme, Strategies for Implementing HACCP in Small and/ or Less Developed Businesses” Report of a WHO Consultation, 16- 19 June. The Hague, http://www.who.int/foodsafety/publications/fs management/en/HACCP_smallbus.pdf (9.9 2007)
  • WHO, (2006). "Prevention of Foodborne Disease: The Five Keys to Safer Food" World Healt Organization International Food Safety Authorities Network (INFOSAN). http://www.who.int/foodsafety/publications/consumer/5keys/en/index.html. (10.07.2007)
There are 41 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Other ID https://www.jomat.org/75-2017-2-1/160-2017-2-1-99-124
Journal Section Research Papers
Authors

Ramazan Eren

Burhan Şener This is me

Publication Date December 15, 2017
Acceptance Date December 13, 2017
Published in Issue Year 2017 Volume: 2 Issue: 1

Cite

APA Eren, R., & Şener, B. (2017). Haccp Gıda Güvenliği Yönetim Sisteminin Uygulanmasının Önündeki Engeller: Alanya Bölgesi Örneği. Disiplinlerarası Akademik Turizm Dergisi, 2(1), 99-124. https://doi.org/10.31822/jomat.363837