Barriers for implementing of HACCP food safety system and solution proposals: A research in four and five star hotels in Alanya

The tourism industry in Turkey has been serving 20 million tourists each year and supplying them to have healthy nutrition as well. From this point of view, hotel establishments have been intensively producing food and beverage and serving them. The establishments, aiming to be successful about the health of domestic and foreign tourists and to improve the image of Turkey positively among the other countries, should be meticulous about food producing and pay attention to the safety of food producing. The objective of the study is to research whether the establishments have food safety system and to identify the problems in this issue by researching the barriers in front of the implementation of food safety and to propose solutions to barriers.The researcher interviewed the food and beverage managers of the hotels to acquire data and the semi-built interview-technique was used. At the beginning of the interview, the managers were firmly informed about the goal of the search and HACCP system. We only wanted them to reveal his/her ideas about the topic without directing them with any questions during the first part of interview. On the second part of the interview, the questions made in advance were directed to the interviewers and their responses were taken. The questions used during the interview were made after reading the researches about HACCP, the implementation of HACCP , knowledge level about HACCP and the hindrances preventing its implementation. The reliability of the scale used in this research was tested and the Cronbach Alpha was calculated as 0,804.The result of the research has revealed that 83,4% of the hotels in Alanya don?t have food safety system. The main obstacles to implement the HACCP food safety system are defined that they are the cost, not satisfied control, the kitchen, cold rooms and the granaries which are not designed suitable for the food safety procedures and lack of staff.This research was supported by Alanya Chamber of Commerce and Industry.Key Words: HACCP, Barriers, Four and Five Star Hotels