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

Year 2017, Volume: 2 Issue: 1, 99 - 124, 15.12.2017

Ramazan Eren , Burhan Şener

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.

Keywords

Otel işletmeleri, HACCP, HACCP önündeki engeller

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

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.

Keywords

HACCP, Barriers, Hotel Establishments

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