Implementation status of food safety management systems of catering services: Adana province

Food crises in recent years and their negative effect on human health have increased awareness of consumers about food safety. Furthermore, the rapid development of catering sector depending on increase in collective feeding has led to an increase in understanding the importance of food safety management system providing by institutional food service businesses in Turkey. Therefore, taking measures to solve these current problem is important for future of sector. In this study, it was aimed to examine the various factors affecting the adaptation of food safety management system of institutional food service businesses in Adana. The main material of research constitutes primary data obtained from face to face survey of 59 caterers located in Adana. In this research, the factor analysis was applied for the food safety management system practicing and non-practicing businesses. The important elements to adaptation of system for the businesses were determined. According to survey, the proportions of companies practicing and non-practicing the system were 35.6% and 64.4%, respectively. The businesses that apply the system is generally small and medium sized enterprises. The businesses practicing system think that the system increases the staff awareness and market share, power of company and also has the positive impact on firm performance and customer loyalty. The barriers for the companies practicing the system have been identified as lack of resources, business constraints, low priority and implementation constraints.