Oya Irmak ŞAHİN, Aytül AKA, ARZU AKPINAR BAYİZİT, Ebru Baltaş MİNAS

Sofralık zeytin üretim tesislerinde gıda güvenliği yönetim sisteminin uygulanması

Canlıların sağlıklı bir yaşam sürdürebilmeleri için gerekli olan gıda güvenliğinin sağlanmasında birçok kontrol ve üretim sistemleri uygulanmaktadır. Bu çalışma ile sofralık siyah ve yeşil zeytin üretim teknolojisinde kalitenin istenilen düzeyde olması için gerekli olan gıda güvenliği yönetim sistemi ile bu sistemin içinde yer alan ve fiziksel, kimyasal ve biyolojik tehlikeleri belirleyen HACCP sisteminin nasıl uygulanacağı araştırılmıştır. Bu sistem, geleneksel üretim ve kontrol metotlarının modern teknolojilere adaptasyonunda mantığa dayanan bilimsel bazlı sistematik önleyici kalite sağlama yaklaşımı olarak tanımlanmaktadır.

Anahtar Kelimeler:

gıda güvenirliği, gıda yönetmeliği, Olea europaea, işleme kalitesi, zeytin

Application of food safety management program in table olive production plants

In order to assure food safety, the need to maintain a healthy life, various control and manufacturing systems are put into practice. This study aims to examine the requirement for manufacturers of foods to assure the required quality, and HACCP, that addresses physical, chemical, and biological hazards, to the green and black table olives production technology. This system is recognized as a systematic preventive approach to food safety and logical tools for adapting traditional inspection and manufacturing methods to modern, science-based quality assurance systems.

Keywords:

food safety, food legislation, Olea europaea, processing quality, olives,

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