Economic analysis of bread production and examination of food safety practices of bakery: Antalya province example

Today, bread production (bakery) is a common line of business and contributes significantly to employment, the economy and the nutrition of the society. With the development of technology, possible risks in food products have begun to be understood by the scientifıc community and the importance given to food safety has increased for the sustainability of human health. On the other hand, the fact that bread is an important food source and has a very important place in household consumption causes bread prices to be brought up and discussed frequently in our society. In this context, because it is both the most economical food source and the basic food source, the bakeries that are registered with the Bakers Chamber of Antalya (Muratpaşa, Kepez and Konyaaltı districts), the economic analysis of bread production, the examination of the food safety practices of bakers and it was aimed to determine the amount of bread wastage and way it was evaluated. As a result of the research, the cost of a bread was found to be 0,97 ₺, and the average relative profit of the enterprises was found to be 1,46. The share of food safety expenditures of the enterprises examined in the total expenditures was found to be 4,8%. In addition, it was determined that the enterprises examined could not sell 1036,86 pieces/month of white (loaf) bread. When the food safety knowledge level of the bussiness managers was measured, it was observed that as the education level of the operators increased, their knowledge level about food safety increased. However, it was determined that 13,1% of 61 managers participating in the study did not have sufficient information about food safety.