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

The aim of this research was to determine the barriers and advantages of the Hazards Analysis and Critical Control Points (HACCP) and food safety programs (FSPS) employed by the dairy industry in Aydın, Turkey. By conducting face-to-face interviews and using questionnaires, the structure of Aydın da...

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Bibliographic Details
Published in:Food control 2012-06, Vol.25 (2), p.732-739
Main Authors: Karaman, Ayse Demet, Cobanoglu, Ferit, Tunalioglu, Renan, Ova, Gulden
Format: Article
Language:English
Subjects:
Advantages
agricultural exhibitions
attitudes and opinions
Barriers
business enterprises
case studies
correlation
dairies
Dairy industry
Food safety
funding
HACCP
interviews
local government
management systems
managers
questionnaires
white cheeses
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Summary:The aim of this research was to determine the barriers and advantages of the Hazards Analysis and Critical Control Points (HACCP) and food safety programs (FSPS) employed by the dairy industry in Aydın, Turkey. By conducting face-to-face interviews and using questionnaires, the structure of Aydın dairy plants’ food safety management systems was characterized. The questionnaires elicited information about the applications of food safety systems, dairy plant managers’ opinions about any inspection systems, and their expectations for government and local legal authorities in food safety systems. Twenty-eight operating dairy plants in Aydın with a production licence from the Ministry of Food, Agriculture and Livestock show activity in the sector for more than 10 years (53.5%) with joint-stock or limited company status (60.7%). These plants produce white cheese, fermented milk products and butter. Implementing a clear and efficient food safety management system can improve legal issues (85.7%) and increase client trust (64.3%). This is positively correlated with the ages of dairy plant managers in the dairy industry in Aydın (p
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2011.11.041