Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12514/105

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Gıda İşletmelerinde HACCP Uygulamaları: Küçük Ölçekli işletmelerde Karşılaşılan Zorluklar
(Internatinal Conference on Multidisiplinary Sciences Abstract Book, 2017) Gürbüz, Semra; Çelikel, Aslı; Arık Yüksel, Tuğba
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Gıda Maddelerinde Aflatoksin: Engellenmesine Yönelik Çalışmalar
(International Conference on Multidisciplinary Sciences Abstract Book., 2017) Çelikel, Aslı; Gürbüz, Semra; Arık Yüksel, Tuğba
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Implementation of HACCP in Food and Beverage Businesses in Mardin
(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018) Gürbüz, Semra; Çelikel, Aslı; Arık Yüksel, Tuğba; Toprak, Lokman; Toprak, Lokman
The purpose of this study was to determine the application level of HACCP implementation and to determine barriers for HACCP implementation in food and beverage businesses in Mardin. In the study, a total of 87 catering managers (hotels, restaurants, kebab shops, fast food restaurants, patisseries, cafes) were interviewed face to face in Mardin province. A questionnaire was used to determine whether or not they had a HACCP system, the level of knowledge they have about the system, problems encountered in HACCP practices and the benefits of implementation. Of the total 87 businesses, 18 (20.6%) were found to have the HACCP system and 69 (79.3%) did not. However, it has been determined that 72.4% of the managers think it is important to have a system of food safety. The 32.6% of the managers implementing HACCP systems have reported that the system provide order and discipline in the employees. Businesses that do not apply HACCP have reported that the main difficulties concerning the system were the insufficient information on the HACCP system (47.6%) and inadequate support guidelines and the complexity of implementation (38.9%). The results of this study have shown that the number of businesses that implement HACCP is extremely small and that efforts to develop models that will increase the level of implementation should be made.
Knowledge of Food Business Workers About Food Safety System in Mardin
(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018) Çelikel, Aslı; Gürbüz, Semra; Arık Yüksel, Tuğba; Hassan, Halla
The purpose of this study is to determine the general knowledge about food safety programs of workers employed in restaurants and other food business operators in Mardin. The survey was conducted from January to February involving 140 food businesses. A total of 192 food business workers had been reached. The results showed that approximately half (53,6%) of the workers’ work experience in any kind of food business was 1 to 5 years, majority (85,9%) of food workers ages were between 19 and 36 and 82,3% were males. 51% of workers stated that they had health check-up during recruitment. In addition, altough 80,7% of workers didn’t heard about HACCP system before, 43,6% of them defined HACCP system properly. The majority of responders (75,5%) said food safety education is given on a regular basis, however 34,9% state that they have taken such education only at the beginning of their job. A majority of surveyed workers state they were aware of their responsibilities about the matters relate to food safety (71,9 %). The results showed that knowledge of employees about food safety is insufficient so for better results organizing some trainig programs is suggested.
Traditional Mardin Sucuk with Şirden Sheath
(2018) Gürbüz, Semra; Çelikel, Aslı; Arık Yüksel, Tuğba
Mardin Sucuk, a fermented meat product produced by traditional methods, is widely and fondly consumed by the local people. Traditional Mardin Sucuk is usually made and sold by local butchers or is made by households in homes between November and December. Beef and / or sheep meat is used for sucuk dough. The carcass of the animal is ripened following the slaughtering and the meat from chest region of the ripened carcass is separated and minced. The minced meat is placed in a bag made of material that will allow the blood to drain. Thendry mint, black pepper, pimento, salt and optionally garlic are added into the minced meat. Compare to other spices, more coriander powder is added in order to increase resistance to the degradation, to give a delicious aroma and to suppress the undesirable odors. This mixture is mixed thoroughly to obtain sucuk dough. A standard measure is not used for the mixture it is prepared according to the demand by organoleptic testing. Prepared dough is filled into different sheaths according to consumer preference. Abomasum (Şirden) was mainly used as sucuk sheath until approximately 15-20 years ago, but nowadays natural fabric (mermerşahin fabric) and intestinal sheaths are also used. When the abomasum is used as sheath, the outer surface of the abomasum is covered by powdered coriander in order to protect the sucuk against antimicrobial deterioration and to increase its durability. When other types of sheath are used, there is no application of powdered coriander because of the negative appearance in terms of attractiveness. Prepared sausages are left for fermentation and drying in cool and airy places by avoiding from sun light for 10-12 days.After fermentation and drying, the sucuk are stored and consumed. The sucuk were stored by hiding in the bulgur before deep freezers are widely used, today this method is applied in the rural area and the preservation in deep freezers is preferred in cities. The traditional Mardin Sucuk is still consumed frequently by the people of Mardin and is preferred to industrial production.
Yiyecek-İçecek İşletmelerinde HACCP Sisteminin Uygulanmasının Önündeki Engeller: Mardin Örneği
(Journal of Tourism and Gastronomy Studies, 2019) Gürbüz, Semra; Çelikel Güngör, Aslı; Arık Yüksel, Tuğba; İflazoğlu, Nurhayat; Toprak, Lokman; Toprak, Lokman
Bu araştırmanın amacı, Mardin'deki yiyecek-içecek işletmecilerinde HACCP sistemi uygulamasında ortaya çıkan sorunları ve HACCP sistemine sahip olmayan işletmelerde sistemin uygulanmamasının nedenlerini belirlemektir. Çalışma Mardin’deki toplam 87 yiyecek–içecek işletmesi temsilcisi ile anket uygulanarak gerçekleştirilmiştir. Araştırma bulgularına göre; işletmelerin %20.7’sinde HACCP sistemi bulunmaktadır. Bu işletmelerin %38.9’u danışmanlık alacak kurum veya kişi bulamamalarını sistemi uygularken karşılaştıkları başlıca zorluk olarak belirtmektedir. İşletmelerinde HACCP sistemi bulunmayan 69 katılımcının %91.3’ü işletmelerinde gıda güvenliğini sağlamaya yönelik bir sistemin gerekli olduğunu ve %87.0’si sistemin kurulamamasındaki başlıca nedenin HACCP sistemi konusundaki bilgi eksikliği olduğunu belirtmişlerdir. Ülkemizde gıda güvenliğini sağlama konusunda yasal düzenlemeler bulunmakla birlikte, bu çalışma sonuçları uygulamada eksiklikler olduğunu ve bu eksikliklerin özellikle eğitim ve danışmanlık ihtiyacı konularında yoğunlaştığını göstermektedir. Gıda güvenliği konusundaki yetkili otoritelerce gıda güvenliğini sağlamaya yönelik sistemlerin kurulması konusundaki eğitim çalışmalarına önem verilmesi gerektiği düşünülmektedir.

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