Aroma üretimi yapan firmalarda uygulanacak HACCP kriterlerinin incelenmesi
Yükleniyor...
Dosyalar
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırmada aroma sektöründe çalışan ve üretim yapan firmalarda HACCP uygulamaları incelenmiştir. Aroma sektöründe bu uygulamaların gereklilikleri saptanmaya çalışılmış, kalite sistemlerinin uygulanmasında kalite konusunda hedeflenen başarıya ne derecede ulaşıldığı saptanmaya çalışılmıştır. Araştırma kapsamında, aroma üretiminin kritik kontrol noktaları saptanmış, riskler değerlendirilmiş ve alınacak önlemler belirlenmiştir. Bu doğrultuda biri HACCP uygulaması yapan, diğeri başlama aşamasında olup henüz başlamamış iki fabrikaya sahip olan özel bir aroma üreticisi firmanın tüm üretim aşamaları incelenmiş, örnekler veri olarak kullanılmıştır. Araştırmanın sonucu olarak, ülkemizde henüz büyümekte olan bir sektör olan aroma sektöründe HACCP uygulamalarının önemi vurgulanmış, uygulama yapmayan tesislerin, uygun son ürün sağlamasının mümkün olmadığı saptanmıştır. Bu doğrultuda gerekli yatırımların yapılmasının, çalışanların eğitilmesinin, proses genelinde hassasiyet gösterilmesinin gerekliliği ortaya konmuştur. Gittikçe büyüyen Ortadoğu ve Türkû Cumhuriyetler pazarına sahip olabilecek aday, Türkiye'nin pazara hakim olabilmesi için yeterli sayıda HACCP uygulaması yapan üretici firmaya ihtiyacı bulunmaktadır. Yıl:2006 Tez Sayfa Sayısı: 47 Anahtar Kelimeler: HACCP, Aroma, Risk analizi
Abstract
In this study, HACCP applications of flavour producers. It was tried to define the necessity of these applications and the effect of these applications to keep the quality objectives. During this study, critical control points of flavour production were defined, risks were analysed and preventive measures were defined. In respect to that all processes of the two plants of a private flavour producer company were inspected and examples were reported in this document. One of these plants is applying HACCP and the other one is just starting it up. As a result of the study, it was reported the importance of the HACCP applications in flavour industry which has an ascending trend in our country, and was defined that it was impossible to produce a high quality flavour without appling this system. In parallel to that it was reported to make all necessary investments, train the employees and apply best practicess during all processes. It is necessary to have enough flavour producers which apply HACCP, in order to be the leader of the market Middle East and Turkic Republics. Year: 2006 Number of pages: 47 Key Words: HACCP, Flavour, Risk analysis
Abstract
In this study, HACCP applications of flavour producers. It was tried to define the necessity of these applications and the effect of these applications to keep the quality objectives. During this study, critical control points of flavour production were defined, risks were analysed and preventive measures were defined. In respect to that all processes of the two plants of a private flavour producer company were inspected and examples were reported in this document. One of these plants is applying HACCP and the other one is just starting it up. As a result of the study, it was reported the importance of the HACCP applications in flavour industry which has an ascending trend in our country, and was defined that it was impossible to produce a high quality flavour without appling this system. In parallel to that it was reported to make all necessary investments, train the employees and apply best practicess during all processes. It is necessary to have enough flavour producers which apply HACCP, in order to be the leader of the market Middle East and Turkic Republics. Year: 2006 Number of pages: 47 Key Words: HACCP, Flavour, Risk analysis
Açıklama
Yüksek Lisanas Tezi
Anahtar Kelimeler
HACCP, Aroma, Risk Analizi, Flavour, Risk Analysis
