Çocuk Sağlığı ve Hastalıkları Dergisi
2010 , Vol 53 , Num 3
Gıda kaynaklı tehlikeler ve güvenli gıda üretimi
Gaziantep Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Profesörü
Food safety can be defined as the application of principles and measures
to provide healthy and safe food products during production, storage,
transportation, distribution, and consumption. Food can be exposed to
many chemical contaminants due to increasing industrial development and
environmental pollution. The use of food additives has been increased due
to increasing food production to benefit the increased human population.
Food safety management systems have been developed to produce healthy
and safer foods and to ensure sustainability of competition. The Turkish
Standardization Institution (TSE) prepared the TSE 13001 standard based on
the principles of the Hazard Analysis and Critical Control Points (HACCP).
The HACCP system provides production of good quality and safer foods
under international standards from farm to fork. In Turkey, in the field of
food security, full responsibility has been given to the Ministry of Agriculture
and Rural Affairs.
Anahtar Kelimeler :
gıda güvenliği, gıda bulaşanları, HACCP, gıda kontrolü.