Investigation of the applicability of ISO 22000 Food Safety Management System in 5 star hotels in Antalya

While the share of tourism revenues in GNP (Gross National Product) is between 3% and 10% in various developed countries, this rate reaches 40% in small island countries. The share of Turkey's tourism revenues in GNP is 3.8% in 2019. This value indicates the place of tourism in our country's economy. In today's world, many countries put a lot of effort in order to solve unemployment problem, the labor-intensive nature of the tourism sector plays a saving role in the control of unemployment by increasing employment. order to protect today's world, the labor-intensive nature of the tourism sector plays a saving role in the control of unemployment by increasing employment. The departments of food production and presentation in hotels perform their services according to a system and standard in order to be of better quality and safety. Today, it is given importance to the issues such as such as food production, storage, presentation, hygiene, and food safety in order to meet the conscious and selective demands of consumers. In this process, the quality and safety processes of food production areas in hotels are of great importance. It is known that the most effective food safety method in quality and safety processes is ISO 22000 (Food Safety Management System Standard). This research involves a wide chain ranging from 5-star hotel restaurants with ISO 22000 Food Safety System certificate, to food manufacturers, logistics, warehousing, and subcontracting services. In addition, food and beverage managements and service providers serving hotels are also included in this chain. In the field research section of this study, the results of the analysis made by an accredited external laboratory by the hotels were examined. In this examination, it is found out that microbiological analysis was carried out on a total of 876 samples, 180 equipment-surface, 237 staff hand samples, 99 production water, 19 production area and 341 food samples. Analysis results were evaluated according to the "Turkish Food Codex Microbiological Criteria Regulation". In the analyzes; The presence of Coliform, Escherichia coli, and Staphylococcus aureus in staff hand samples was examined, and it was found out that 100% of the specified microorganisms in the samples were below the critical limits. The presence of Coliform, Escherichia coli, and Staphylococcus aureus in equipment-surface samples was examined, and it was found out that the number of microorganisms in the samples was 98% compatible with the given limits. Enterococcus, Escherichia coli, Coliform, Pseudomonas aeruginosa and total bacteria count were examined in the production water samples and it was observed that 97% of the samplesiv were below the given limits. The number of aerobic bacteria, yeast, mold, presence in the production environment samples were checked, and it was found out that 95% of the specified microorganism levels in the samples were below the critical limits. The total number of bacteria, yeast, mold, Coliform, Escherichia coli, Listeria monocytogenes, Salmonella spp., Enterobacteriaceae, Escherichia coli O157, Staphylococcus, Bacillus cereus in the food were checked and it was found out that 96% of the microorganisms in the samples were in compliance with the critical limits. As a result of the evaluation, it was observed that corrective and preventive action was initiated by the authorized Food Engineer of the hotel for inappropriate results, and the steps of HACCP (Hazard Analysis and Critical Control Points), Food Safety Management System KKN, OGP, OOGP were checked again. In this way, by establishing a complete control system in safe food presentation and consumption processes, the quality and safety of the product is controlled, improved, and protected in all cases. In this study, interviews were conducted with 100 staff in 10 hotels, and the installation stages of the ISO 22000 Food Safety Management System, which 5-star hotels applied while producing their products, were examined by field tour and interview method in 5 hotels. Afterwards, starting from the supply of raw materials, the risks that may occur during the production stages and product shipment were determined by the hotels examined in the research. The critical control points foreseen for these potential hazards, the controls to be made at these points, and the results have been determined and evaluated. 10 questions were asked to the employees in the 5-star hotels where the Food Safety Management System was applied, the answers given by the employees to the semistructured interview questions and the obstacles faced by the employees were evaluated by frequency analysis and graphic work. The answers to the questions were analyzed in the SPSS 23 statistical analysis program, and similar group answers were collected in a code. Similar answers are brought together under these codes and gathered under 8 different headings. It has been stated that the obstacles encountered in the implementation of the Food Safety Management System are mostly due to the lack of staff (18%), and the lack of leadership and materials at least 10%. It has been observed that the staff are selected from employees who are trained in Food Safety processes and experienced in safe product planning and personal hygiene. For the risks that may disrupt food safety due to workload, it was emphasized that it is necessary to make the right production planning and to continue the Food Safety trainings of the employees.