Ferit COBANOGLU, Ayşe Demet KARAMAN, Renan TUNALIOGLU, Gülden OVA, Cavit BİRCAN, Selda BULCA

Impact of Managerial Education Levels on Food Safety Practices in Food Processing Plants: A Case Study in Red Meat and Poultry Plants in Aydın, Turkey

Bu çalışmada, Türkiye'deki kırmızı et ve tavuk işletmelerinde, işletme yöneticilerin eğitim seviyesindeki farklılıkların, işletmelerdeki HACCP temelli gıda güvenliği sistemlerinde gıda güvenliği uygulamaları ve bu uygulamaların güvenilirliği üzerine etkileri incelenmiştir. Çalışmada, üniversite mezunu yöneticilerin gıda güvenliği kayıtları ve gıda güvenliği yönetim sistemi hakkında önemli düzeyde bilgili olduğu tespit edilmiştir. Bu yöneticilerin aynı zamanda gıda güvenliği yönetim sisteminin işletmeleri için yararlı olduğuna inandıkları ve çalışanlar arasında bu uygulamalara ait sorumlulukların belirlenmiş olduğu saptanmıştır. Lise mezunu yöneticilerin ise gıda güvenliği uygulamalarına ve gelişmelerine ilkokul mezunu olan yöneticilere kıyasla daha açık görüşlü olduğu bulunmuştur. Bulgularımız, gıda güvenliği ve yönetim sistemleri uygulamalarında ve bu sistemlerin adaptasyonunda işletme yöneticisinin eğitim seviyesinin çok önemli olduğusaptanmıştır. Dolayısıyla, gıda güvenliği eğitim programlarının düzenlenmesi ile özellikle kırmızı et işletmelerinde gıda güvenliği uygulamalarında, yöneticilerin eğitim düzeyine bağlı olarak olumlu etkilerinin olduğu tespit edilmiştir.

Gıda İşletmelerinde Gıda Güvenliği Uygulamaları Üzerine Yöneticinin Eğitim Seviyesinin Etkisi: Aydın'da Faaliyet Gösteren Kırmızı Et ve Tavuk İşletmeleri Üzerine Bir Çalışma

This study analysed the effect of differences in plant managers' education levels on the implementation of and confidence in food quality and HACCP-based safety management systems, in Turkish red meat and poultry processing plants. Results suggest that managers with a Bachelor of Science degree kept significantly more reliable food safety records and knew more about food safety application systems. These managers appreciated the benefits of food safety management systems more, and distributed the responsibility for such systems among plant staff. High school-educated managers were more open to food safety practices and developments than their counterparts with only a primary school (Grades 18) education. Our findings suggest that plant managers' education levels are important in the successful adoption and implementation of an efficient food safety and quality management system. Accordingly, food safety training programs, especially in meat processing plants, should consider managers' educational backgrounds to maximize efficacy.

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