2013 Cilt 7 Sayı 19

Permanent URI for this collectionhttps://hdl.handle.net/11452/16995

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    Is HACCP a difficult food safety system to implement?
    (Uludağ Üniversitesi, 2013-02-07) Sözen, Beyza Ulusoy; Hecer, Canan; Karacabey Meslek Yüksekokulu; Gıda Teknolojisi Bölümü
    HACCP system is a very important food safety tool that most countries throughout the world try to implement and make pressure for its adoption. The food safety literature demonstrates that a successful HACCP system involves a complex mix of managerial, organizational and technical hurdles. Even the largest food companies, equipped with important resources, technical specialists and management skills, may face difficult challenges implementing an HACCP system. These difficulties or barriers vary from country to country or from business sector to business sector. Some may be due to internal factors in a business' operations, like the knowledge level or available resources for the business. Others may be related to external factors, such as the accessibility of government or industry support. In the present study; implementation of the HACCP system globally and in our country was evaluated, challenges of the sector were faced on the basis of the main branches of the sector. With the aim of that, world literature was gathered and we seek to understand its implementation barriers of HACCP system.