RESEARCH OF FOOD HYGIENE IN FOOD AND BEVERAGE ENTERPRISES IN SINOP PROVINCE AND DEVELOPE MANAGEMENT APPROACH
SİNOP İLİNDE BULUNAN YİYECEK İÇECEK İŞLETMELERİNDE GIDA HİJYENİNİN BELİRLENMESİNE YÖNELİK BİR ARAŞTIRMA VE GELİŞTİRİLEBİLECEK YÖNETİMSEL YAKLAŞIMLAR

Author : Aysun GARGACI KINAY -- Kerem KAPTANGİL
Number of pages : 242-249

Abstract

This study was carried out to investigate the microbiological qualities of some salads and meals that were presented in the food and beverage business in Sinop and to develop a sustainable management approach to food hygiene by developing a managerial approach to the results of relevant analyzes. The importance of adopting the food hygiene approach and realizing this understanding with the necessary education programs and a sustainable management understanding is important for putting forth a long-term consciousness. For this purpose, a total of 48 specimens including 16 salads (vegetable salad and coban salad) and 32 various appetizers (Russian salad, hot paste, haydari and raw meatball), mesophilic aerobic bacteria (TMAB), yeast and mold, coliform bacteria. The presence of coliform bacteria at different levels in the samples indicates that general hygiene rules are not fully applied. With TMAB, yeast and mold numbers were within the consumption limits but microbiological quality was found to be low.

Keywords

Food Hygiene, Management, Sinop, Microbiology

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