Barriers For Implementing of HACCP Food Safety System: The Case Of Alanya

Abstract

The tourism industry in Turkey has been serving 30 million tourists each year and supplying them to have healthy nutrition as well. Protection of the health of the guests and in order to prevent adverse effects to the image of establishments and the destination food safety is a major concern. The objective of the study is to research whether the establishments have food safety system and to identify the problems in this issue by researching the barriers in front of the implementation of food safety and to propose solutions to barriers. The researcher interviewed the food and beverage managers of the hotels to acquire data and the semi-built interview-technique was used. At the first part of the interview, we only wanted them to reveal his/her ideas about the topic without directing them with any questions. On the second part of the interview, the questions made in advance were directed to the interviewers and their responses were taken. The result of the research has revealed that 83,4% of the hotels in Alanya don’t have food safety system. The main obstacles to implement the HACCP food safety system are defined that they are the cost, not satisfied control, the kitchen, cold rooms and the granaries which are not designed suitable for the food safety procedures and lack of staff.