The Profile of Good Hygiene Practice of Catering Service Sector in Samsun
Keywords:Catering, Real production capacity, Good hygiene practices, Food safety, Legislation
AbstractBefore serving the meals, the managements that operate in the production and distribution of table d‘hôte meals, the data related to whether it's appropriate for the food hygiene regulation and the other legal requirements are so insufficient. So, an interview study was performed for the present conditions of the manufactures producing and serving meals and the good hygiene practices profile of their working personal in the plants with regard to Law No.5966 on Veterinary Services, Plant health, Food and Feed in the Samsun city. The survey was applied in catering enterprises and face to face interviews with a total of 258 people (employees and managers responsible for the kitchen area) and at the same time observing the operating conditions of 32 companies in 9 different counties. The questions of survey included gender, age, education level, professional experience of workers, real production capacities, the power of engine, number of employees in production, and findings related to good hygiene practice. It was observed that the design and layout of the production area in terms of good hygiene practices were not sufficient in some manufactures and only four manufactures had positive air pressure ventilation. It was stated that tools and equipment were required to take more precautions against the risk of corrosion. It was established that cleaning and disinfection process, personal hygiene rules and dissolving operations for frozen food were inadequate. It was determined that record forms were not sufficient to provide the traceability. Hazard and risk factors will be controlled by establishment of practical food safety management system in catering sector.
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