Domates salçası üretiminde British Retail Consortium (BRC) uygulamaları
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Date
2021-08-13
Authors
İlter, Elif
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Tarımsal ürünlerden biri olan domates; hem sofralık olarak hem de sanayide işlenerek salça, sos, konserve, kurutulmuş veya dondurulmuş olarak tüketilmektedir. Yoğun iş temposu, yaşam standartlarının değişmesi, eğitim düzeyinin artması gibi sebeplerden dolayı sağlıklı, kaliteli ve güvenilir ürünlere olan talep artmıştır. Gıda güvenliği sistemlerinde dünya genelinde uygulanan ve önemli bir yere sahip olan Brand Reputation Through Compliance Global Standard (BRCGS), güvenli gıda üretmek isteyen işletmeler için alternatif bir kalite yönetim sistemidir. Genel olarak prosedürlere dayandırılarak dokümante edilen BRCGS, en kapsamlı Gıda Güvenliği Yönetim Sistemlerinden biridir. Bu standart ile ham maddeden tüketiciye kadar olan süreçler kontrol altında tutularak kaliteli ve güvenilir gıdaya ulaşılmaktadır. Hem teknolojik hem de yönetimsel hususlara odaklanan BRCGS’nin başlıca amacı, uluslararası kabul görmüş gıda güvenliği standartlarını kapsayıcı bir çerçeve oluşturmak ve gıda güvenliğinin gelişmesine yardımcı olmaktır. Yapılan bu çalışmada domates salçası üretiminin tüm aşamaları BRCGS’nin 9 temel maddesi kapsamında incelenmiştir. Özellikle 12 gereklilik üzerinde durulmuştur. Çünkü bu gerekliliklerin en az birinin karşılanmaması majör hataya neden olup belgenin alınamamasına ya da mevcut belgenin geri alınmasına neden olmaktadır. Ayrıca yapılan tehlike analizinde karar ağacı kullanılarak pastörizasyon, filtreden geçirme ve kapama işlem aşamaları olmak üzere 3 adet kritik kontrol noktası (KKN) tespit edilmiştir. İşletmede standardın tam olarak uygulanmasının güvenli gıdanın sürekliliğini ve yasalara uygunluğunu sağlayacağı görülmektedir. Böylece domates salçası üretiminde BRCGS Versiyon 8 standardı dokümantasyonunun hazırlanmasıyla ve bu süreçte karşılaşılan sorunlara çözüm önerilerinin getirilmesiyle salça fabrikalarına ve güvenli gıda üretmek isteyen diğer işletmelere ışık tutulacağı düşünülmektedir.
As one of the agricultural products, tomato is consumed as a table food and processed in industry, as tomato paste, sauce, canned, dried or frozen. Due to various reasons such as intensive work tempo, change in living standards and increase in education level the demand for healthy, high quality and reliable products has increased. Brand Reputation Through Compliance Global Standard (BRCGS), which is applied worldwide and has an important place in food Safety systems, is alternative quality management system for enterprises that want to produce safe food. The BRCGS, which is generally documented based on procedures, is one of the most comprehensive Food Safety Management Systems. With this standard, the processes from the raw material to consumer are kept under control and by this way quality and reliable food is achieved. Focusing on both technological and administrative aspects, the main purpose of BRCGS is to establish an inclusice framework of internationally accepted food Safety standards and to help improve food safety. In this study, all stages of tomato paste production were examined within the scope of 9 basic items of BRCGS. In particular, 12 requirements were emphasized. Because, the failure to meet at least one of these requirements causes a major error and causes the document not to be received or the existing document to be withdrawn. In addition, in the hazard analysis, 3 critical control points (CCP) were determined, including pasteurization, filtering and closing process stages by using the decision tree. It is seen that the full implementation of the standard in the enterprise will ensure the continuity of safe food and its compliance with the law. Thus, it is thought that the preparation of the BRCGS Version 8 standard documentation in tomato paste production and solution suggestions for the problems encountered in this process will shed light on tomato paste factories and other enterprises that want to produce safe food.
As one of the agricultural products, tomato is consumed as a table food and processed in industry, as tomato paste, sauce, canned, dried or frozen. Due to various reasons such as intensive work tempo, change in living standards and increase in education level the demand for healthy, high quality and reliable products has increased. Brand Reputation Through Compliance Global Standard (BRCGS), which is applied worldwide and has an important place in food Safety systems, is alternative quality management system for enterprises that want to produce safe food. The BRCGS, which is generally documented based on procedures, is one of the most comprehensive Food Safety Management Systems. With this standard, the processes from the raw material to consumer are kept under control and by this way quality and reliable food is achieved. Focusing on both technological and administrative aspects, the main purpose of BRCGS is to establish an inclusice framework of internationally accepted food Safety standards and to help improve food safety. In this study, all stages of tomato paste production were examined within the scope of 9 basic items of BRCGS. In particular, 12 requirements were emphasized. Because, the failure to meet at least one of these requirements causes a major error and causes the document not to be received or the existing document to be withdrawn. In addition, in the hazard analysis, 3 critical control points (CCP) were determined, including pasteurization, filtering and closing process stages by using the decision tree. It is seen that the full implementation of the standard in the enterprise will ensure the continuity of safe food and its compliance with the law. Thus, it is thought that the preparation of the BRCGS Version 8 standard documentation in tomato paste production and solution suggestions for the problems encountered in this process will shed light on tomato paste factories and other enterprises that want to produce safe food.
Description
Keywords
Domates salçası, Kalite, Gıda güvenliği, BRC, HACCP, Tomato paste, Quality, Food safety
Citation
İlter, E. (2021). Domates salçası üretiminde British Retail Consortium (BRC) uygulamaları. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.