RESEARCH ON DETERMINATION OF ATTITUDES OF DAIRY ESTABLISHMENTS OPERATING IN ANKARA ON FOOD HYGIENE AND SAFETY IN EUROPEAN UNION PROCESS

摘要

Food safety policy in the EU has been shaped to ensure the protection of human health and consumer interests and to ensure the efficient functioning of the internal market. The EU food safety approach, which includes comprehensive regulations and inspections at all stages of the farm to fork chain, adopts an integrated approach that also ensures animal health, animal welfare and plant health. Turkey food safety in the EU negotiation process opened to negotiations on 30 June 2010, 'Food Safety, Veterinary and Plant Health' are discussed under the heading. Within the framework of this title, which contains three different policies based on food safety, Turkey completing its work on the harmonisation and implementation of the EU legislation is required. One of the important sub-sectors that requires compliance with the said legislation is the dairy sector. The aim of this study is to provide information about the basic hygiene rules determined by the legislation that food establishments producing milk and milk products have to obey and to examine the attitudes, opinions and ideas of the authorities of these establishments in terms of EU hygiene standards, food safety with regard to milk and milk products. The main material of the study was the survey results which were conducted to the authorities of the food business operators producing milk and milk products in Ankara. In determining food business operators to be surveyed, dairy establishments with more than 30 horsepower or employing more than 10 personnel were determined by Purposive Sampling Method and The Full Count Method was used and 15 food business operators producing milk and milk products were interviewed. According to the information obtained as a result of the study, it is shown that 66.7% of food business operators do not have sufficient knowledge about EU legislation. In addition, 60% of food establishment authorities were not fully informed about specific hygiene rules for milk and milk products determined by the laws in force in Turkey. It is concluded that the food business operators producing milk and milk products among the high risk product groups in terms of food safety, do not fulfill the hygiene requirements that they are responsible for during the production stage.