A survey of the implementation of food quality and safety systems in small and medium size food enterprises

In this study, a questionnaire study was done in order to find out Hazard Analysis and Critical Control Points (HACCP) and pre-requisite programs of small-sized and medium-sized food operations which about produce pistachio, bulgur and red-pepper production in Gaziantep and Kahramanmaraş. 89 questions related to production technology and pre-requisite programs which are consistent with ISO 22000 Food Safety Management Systems in addition to institutional information were asked to totally 44 institutions in this survey. Besides survey, Hazard analysis and Critical Control Points (HACCP) plans regarding HACCP principles which all of the three sectors were supposed to apply are drawn. Operations were evaluated by comparing data of the questionnaire with following, confirmation and control practices which HACCP plans need. Although all the operations completing questionnaire had the permission for production, 59 percent of them has ISO 22000, 48 percent had ISO 9000. The average applying percentage in pre-requisite programs in survey emerges as 79 percent. It was observed in evaluating control practices that there are major insufficiencies in tracing (following) methods which HACCP plans need.Key Words: Food Safety Management System, Pre-requisite programs, HACCP, Pistachio, Bulgur, Red pepper