Application of Food Safety Management Systems (ISO 22000/HACCP) in the Turkish Poultry Industry: A Comparison Based on Enterprise Size

被引：1
|
作者：
Kok, M. Samil [1 ]
机构：
[1] Abant Izzet Baysal Univ, Dept Food Engn, TR-14280 Bolu, Turkey
来源：
JOURNAL OF FOOD PROTECTION | 2009年 / 72卷 / 10期
关键词：
CRITICAL CONTROL POINT; HAZARD ANALYSIS; HACCP; MEAT; IMPLEMENTATION; BARRIERS;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The objectives of this study were to determine the extent of food safety management systems (ISO 22000/HACCP) implementation in the Turkish poultry industry. A survey was conducted with 25 major poultry meat producers, which account for close to 90% of national production, and a comparison was made between the procedures of small-to-medium enterprises (SMEs) and large firms (LFs). The survey revealed that there is a high level of application of ISO 22000 (72%), which is seen to aid the export market. Us were shown to adopt more stringent schemes and make better use of governmental support services than SMEs. Us were also more aware of, and able to deal with, risks from a greater range of contaminants.
引用
收藏
页码：2221 / 2225
页数：5
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