Application of food safety management systems (ISO 22000/HACCP) in the Turkish poultry industry: a comparison based on enterprise size

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dc.authorid0000-0002-7050-4082
dc.contributor.authorKök, Mehmet Şamil
dc.date.accessioned2021-06-23T19:26:06Z
dc.date.available2021-06-23T19:26:06Z
dc.date.issued2009
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage2225en_US
dc.identifier.issn0362-028X
dc.identifier.issn1944-9097
dc.identifier.issue10en_US
dc.identifier.pmid19833051en_US
dc.identifier.scopus2-s2.0-70350271165en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2221en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6417
dc.identifier.urihttps://doi.org/10.4315/0362-028X-72.10.2221
dc.identifier.volume72en_US
dc.identifier.wosWOS:000270521600028en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKök, Mehmet Şamil
dc.language.isoenen_US
dc.publisherInt Assoc Food Protectionen_US
dc.relation.ispartofJournal Of Food Protectionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPoultry Industryen_US
dc.titleApplication of food safety management systems (ISO 22000/HACCP) in the Turkish poultry industry: a comparison based on enterprise sizeen_US
dc.typeArticleen_US

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