The Experience of Turkish Hotels and Restaurants in HACCP system implementation Dr. Ozge OZGEN ARUN

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The Experience of Turkish Hotels and Restaurants
in HACCP system implementation Dr. Ozge
OZGEN ARUN
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CONTENT

• 1.General overview of food safety certification
  in Turkish food sector
• 2.HACCP
• 3. Experiences from HACCP system implementations
  in some Turkish hotels

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• GENERAL OVERVIEW OF FOOD SAFETY CERTIFICATION IN
  TURKISH FOOD SECTOR
• Dr.Özge ÖZGEN ARUN

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First Regulatory Meeting of Turkey with HACCP
System

• The regulation titled as Regulation for
  production, consumption and inspection of Foods
  is published in official gazette at 09.06.1998
  and introduces the final dates for food
  production plants to implement the system.

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Turkish Standarts Institute
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Turkish Standarts Institute

• ISO 22000 standart and its guideline ISO 22004
  is published by TSI at January 2006.

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Turkish Standarts Institute

• Certification for this standart has started to be
  performed by TSE in March 2006.

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• 126 Certification Bodies
• Approx. 10 accredited

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• 1800 Turistic plants with Tourism licence in
  Turkey and 800 of them are HACCP certified

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• HACCP

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TERMS AND DEFINITIONS
FOOD SAFETY MANAGEMENT SYSTEM
HACCP System
HACCP
OPERATIONAL PRP MEASURES

• Proses ControlMonitoring system,inspections,
  specifications, recall documantation
• Maintanance and hygieneCleaning process, waste
  control, pest control, maintananace and control

• Personnel hygieneThe rules that the personnel
  and visitors should obey
• Storing and distribution
• Product Description
• consumer information and labelling
• Training

OPRP
PRPs
Plant layout, equipmant specifications and work
flows,
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TERMS OF DEFINITIONS
FOOD SAFETY MANAGEMENT SYTEM
PRPs
HACCP SYSTEM
Management Processes


Hazards

• premises
• Supplier control
• Technichal spe.
• Equipmentt
• Cleaning and hygiene
• Personnel hygiene
• Training
• Chemical control
• Storing-distribution
• Traceability
• Pest control

• Raw materieal decription
• Product description
• Flow diagrams
• Plant layouti
• Hazard analyse
• Selection of
• control measures
• Critical limits
• Monitoring Sytem
• Corrective actions
• HACCP Plan
• GMP Plan
• Verification plan

• Policy and objectives
• Document control
• Records control
• Nonconforming product
• Corrective actions
• Internal audit
• Management Review
• Calibration
• Communication
• Recall

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HAMADDE TANIMI
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HAMADDE TANIMI
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HAMADDE TANIMI
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MUAYENE DENEY
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• EXPERIENCES FROM HACCP SYSTEM IMPLEMENTATIONS IN
  SOME TURKISH HOTELS

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• Premises and Rooms
• Supplier Control
• Equipment
• Cleaning
• Personnel Hygiene
• Training
• Handling, Storage and Transport
• Traceability and Recall
• Pest Control

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7.3.2 Food Safety Team
7.2 Prerequesity program
4.2 7.7 Documentation requirements
7.3.3 Products Characteristics
7.3.4 Intended Use
7.3.5.1 Flow Diagram
7.3.5.2 Description of Process Steps and
Control Measures
7.4.2 Hazard identification and acceptable
limits
7.4.3 Hazzard analysis and determination of
acceptable levels
7.4.4 Selection and assesment of control
measures
7.5 Establishing of O-PRP
7.6 Establisihing HACCP Pl.
8.2 Validation of control masure combinations
7.8 Verification Planning
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Food Safety Team

• Cheff Cook (More than one personnel inc. Food
  engineer)
• Service manager
• Technical manager (maintanance)
• House Keeping (cleaning and pest control)
• Operation manager or equivalant (Commumication
  with top management, customer realtions)

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Product Groups

• Non meat Products
• Heated
• Cold
• Meat products
• Cooked Salats
• Raw salats
• Desserts
• Sosses

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• Mainly Microbiological
• Physcal
• Lack of microbiological criteris for prepared
  foods

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Main Causes of requirement for HACCP system
Implementation

• Tour Operators
• Marketing Tool

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FAO/WHO Pan-European Conference on Food Safety
and Quality Conference Paper 25-28 February 2002

• ratio of places in out breaks where food was
  eaten

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Last Remarks

• Preparation of Spesific Food Safety guidelines
  for Restaurants