Toplu Beslenme Hizmetlerinde Acil Durumlarda Gıda Güvenliği Tehlikeleri ve Eylem Planlarının Oluşturulması

Toplu beslenme hizmetlerinde iç ve dış kaynaklı pek çok acil durum meydana gelmektedir. Yaşanan acil durumlar, üretimin aksaması, gıda güvenliğinin tehlikeye girmesi, maliyet kaybı ve gıda kaynaklı hastalık gibi sorunlara yol açmaktadır. Uluslararası düzeyde güvenli gıda tedarik edilmesi ve Kritik Kontrol Noktaları ve Tehlike Analizi (HACCP) tabanlı gıda güvenliği yönetim sistemleri günümüzde giderek yaygınlaşmaktadır. Bu kapsamda, ISO 22000 Gıda Güvenliği Yönetim Sistemi, tehlike analizi yapılmasını gerektirmekte ve HACCP'den farklı olarak acil duruma ve kazaları yönetmeye yönelik plan oluşturulması ve uygulanmasını istemektedir. Bu derleme makalede, toplu beslenme hizmetlerinde en sık yaşanan acil durumların tanımlanması ve bazı kontrol önlemlerinin özetlenmesi amaçlanmıştır

Food Safety Hazards at Emergency and Establishment of Action Plans in Institutional Food Services

Many emergency situations occur due to various factors, including originated inside and outside in institutional food services. Experienced emergency situations lead to consequences such as disruption of production, food safety hazards, cost losses and public health problems such as food poisoning. The supply of safe food at the international level and HACCP based food safety management systems are increasingly becoming widespread today. In this context, ISO 22000 Food Safety Management System is required to be hazard analysis, create and apply procedures for managing accidents. This article was aimed to review the determination of the most frequently emergencies experienced in institutional food services and to summarize some of control preventions

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