Sütlü Tatlı Üretimi Yapan Bir İşletmede ISO 22000 Gıda Güvenliği Yönetim Sisteminin İncelenmesi

Burcu ÇEVİK; Haydar ÖZPINAR

Makale detayları

Sütlü Tatlı Üretimi Yapan Bir İşletmede ISO 22000 Gıda Güvenliği Yönetim Sisteminin İncelenmesi

Yazarlar:

Burcu ÇEVİK | Haydar ÖZPINAR

Yayıncı:

İstanbul Gelisim University

Ana Başlıklar:

Hastalıklar

Dergi:

Istanbul Gelisim University Journal of Health Sciences 2019 Issue 7, pp.702-713

Belge Tipi:

Makale

Yayın Tarihi:

4/2019

Belge Dili:

Türkçe

Document ID (Org No.):

2000508932

Sıklık:

Üç Yıllık

eISSN:

2602-2605

pISSN:

2536-4499

Özet:

 


Aim: In this study, it has been examined how the ISO22000 Food Safety Management System Standard is applied in a large enterprise producing milk puddings with many branches,  within a time period from the product entrance to consumption.

Method: The facility where milk puddings was produced was visited three times a week for six months. The investigations during this study were carried out together with the people who are responsible for quality in the company. Interviews were completed with question and answer by interpreting the standard items of the ISO22000:2005 Management System.

Findings: The companies in which the raw materials used in the production of milk puddings are supplied are approved suppliers. Packaging properties, vehicle condition and, label information are the same for all raw materials and different findings have been found in product properties. Critical control points and hazard analyzes of the milk puddings products which are produced in the company were examined respectively. When the production area is observed, it has been determined that production is performed according to critical control points and hazard analyzes. As a result of glove rupture, physical hazards arising from personnel have been identified in the internal material placement process shown during the milk puddings construction phase. It has been determined that training is provided to the personnel again in order to comply with the rules of cleanliness and hygiene as per the training record.

Conclusion: It was determined that the raw material acceptance criteria were determined and flow charts were established, the risk assessment was made and critical control points (physical, chemical, microbiological) were determined and recorded in the enterprise that makes the production of milk puddings.

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Makale detayları

Sütlü Tatlı Üretimi Yapan Bir İşletmede ISO 22000 Gıda Güvenliği Yönetim Sisteminin İncelenmesi

Yazarlar: Burcu ÇEVİK | Haydar ÖZPINAR

Yayıncı: İstanbul Gelisim University

Ana Başlıklar: Hastalıklar

Dergi: Istanbul Gelisim University Journal of Health Sciences 2019 Issue 7, pp.702-713

Belge Tipi: Makale

Yayın Tarihi: 4/2019

Belge Dili: Türkçe

Document ID (Org No.): 2000508932

Sıklık: Üç Yıllık

eISSN: 2602-2605

pISSN: 2536-4499

Sayı

Yazarlar:

Burcu ÇEVİK | Haydar ÖZPINAR

Yayıncı:

İstanbul Gelisim University

Ana Başlıklar:

Hastalıklar

Dergi:

Istanbul Gelisim University Journal of Health Sciences 2019 Issue 7, pp.702-713

Belge Tipi:

Makale

Yayın Tarihi:

4/2019

Belge Dili:

Türkçe

Document ID (Org No.):

2000508932

Sıklık:

Üç Yıllık

eISSN:

2602-2605

pISSN:

2536-4499