The level of applicability of HACCP for production areas of patisseries in Ankara

In the research, levels of applicability of HACCP for production areas ofpatisseries in Ankara are discussed.42 patisserie production areas in Ankara and total number of 416 personnelworking in these factories constitute sampling of the research. After applying andcollecting survey and observation forms, the forms are arranged after revising andanalyzed and evaluated by assistance of the program SPSS 11.0 (Statistical PackageFor The Social Sciences). Findings gained as a result of the research are expressed intables using figures and percentages. In statistical evaluations, chi-square (%2) test isused.According to the results of the research;That 43.5% is aged between 21 and 30, 70.1% is male, 37.8% is graduate ofprimary school, 51.2% is assistant artisan, 33.5% is employed for 1-5 years, 31.3%works 8 hours a day, 30.5% works 10 hours a day, 83.8% is passes health controlsbefore employment, 82.4% is regularly tested with health controls after employment,21.8% wears apron, bonnet/cap, gloves and mask except from uniform whileworking are determined. That 90.8% of the workers wash their hands at everyentrance to the kitchen, before starting to work, touching to money etc., after usingwater closet is determined. That 46.5% of the workers find security in theirworkplaces adequate and 23.1% is exposed to incisions are found. That 12.68% of theworkers had professional training and out of the personnel having had professionaltraining, 38.0% received their training from food experts, 29.2% from businessdirectors and 69.9% prepares creme after order, 56.9% stores cakes in cool airdepots, while making cakes, 40.4% uses eggs without washing are determined. That42.9 % of the directors have quite little knowledge about legal regulations related toHACCP system, 35.7 % have knowledge about legal regulations related to HACCPsystem and 43.3% is planning to establish HACCP system in 1-3 years' time aredetermined.Key Words: HACCP, hygiene, safe food, patisserie production areas