Evaluation of food safety processes by numerical methods in catering and fast-food chains in adana after the Covid-19 pandemic

This study investigates the impact of the COVID-19 pandemic on food safety practices within the catering industry and fast-food chains in Adana, Turkey. Surveys were conducted among 103 participants representing various food-related businesses, ranging from restaurants to food manufacturing companies. The study examined company characteristics, including size, type of business, employee count, and food safety management system (FSMS) status. Additionally, participants ranked COVID-19 attributes associated with food safety measures. Results revealed a predominance of medium and large-sized establishments, with the majority implementing Hazard Analysis and Critical Control Points (HACCP) systems for food safety management. While most companies recognized pandemics as potential emergency situations within their FSMS, there were discrepancies in staff training and resource availability. Participants prioritized measures such as hygiene of utensils/raw materials and staff awareness. Overall, the study underscores the importance of proactive measures and continuous adaptation to ensure food safety resilience during crises like the COVID-19 pandemic.