Evaluation of Attitudes and Behaviors on Food Safety and Quality Management Systems of Firm Owners in Olive Oil Enterprises: The Case Study of Mugla Province-Turkey

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dc.authoridDayan, Volkan/0000-0002-4297-4212
dc.authorwosidDayan, Volkan/AAV-6795-2021
dc.contributor.authorCukur, F.
dc.contributor.authorDemirbas, N.
dc.contributor.authorCukur, T.
dc.contributor.authorDayan, V.
dc.contributor.authorUzun, A. C.
dc.date.accessioned2024-06-12T11:02:06Z
dc.date.available2024-06-12T11:02:06Z
dc.date.issued2015
dc.departmentTrakya Üniversitesien_US
dc.description.abstractOlive oil is one of the foods that are preferred by consumers seeking healthy nutrition. Healthy, safety and high quality olive oil production can only be achieved in olive oil enterprises that follow these criteria. Therefore, food safety and quality management systems should be placed in these olive oil enterprises. The aim of this study was to determine behaviors and attitudes of firm owners towards the application of food safety and quality management systems in olive oil enterprises in the Milas district of Mugla province. The material used in this study was collected by face-to-face surveying of the 60 firm owners of the olive oil enterprises in Milas. Sample size was determined by using proportional sampling. In this study, five-point likert scale was used in terms of attitudes and behaviors on food safety and quality management systems of firm owners in olive oil enterprises. In this research, the knowledge level of olive oil enterprise owners on food safety and quality management systems was determined to be inadequate. In addition, logistic regression analysis was made with the aim of determining the factors that are effective on the tendencies of firm owners to utilize food safety and quality management systems in their olive oil enterprises. At the end of the analysis, it was determined that knowledge status of production capacity, capacity usage ratios and food safety are effective in utilizing food safety and quality management systems in the facilities.en_US
dc.description.sponsorshipScientific Research Project Unit of Mugla Sitki Kocman University (SRP) [10/23]en_US
dc.description.sponsorshipThis study was supported by Scientific Research Project Unit of Mugla Sitki Kocman University (SRP) with the project number 10/23.en_US
dc.identifier.endpage1668en_US
dc.identifier.issn1680-7073
dc.identifier.issn2345-3737
dc.identifier.scopus2-s2.0-84951957533en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1653en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21149
dc.identifier.volume17en_US
dc.identifier.wosWOS:000374286400001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTarbiat Modares Univen_US
dc.relation.ispartofJournal Of Agricultural Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood Industryen_US
dc.subjectHealthyen_US
dc.subjectMilas Olive Oilen_US
dc.subjectNutritionen_US
dc.subjectQuality Management Systemen_US
dc.titleEvaluation of Attitudes and Behaviors on Food Safety and Quality Management Systems of Firm Owners in Olive Oil Enterprises: The Case Study of Mugla Province-Turkeyen_US
dc.typeArticleen_US

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