HACCP Method on food quality

i have got journal and its about HACCP . HACCP is has associated with my internship. So i have made the summary based on HACCP which occured on Turkey.

Dificulties and Barriers for The Implementing of HACCP and Food

Safety Systems in Food Businesses in Turkey

Summary

In Turkey, there are many issues imposing risk on food safety due to emergence of longer and more complex food chains, fast food consumption (growing eating out habits), and growing international trade and tourism are also the likely causes of food safety problems in Turkey whether the food is quite good or vice versa. In this case we got big problem on food safety. Talking about food safety, we noticed that there are some system food manegement to prevent the hazard. They are HACCP, GMP, GHP (Good Hygiene Pratices). For the main point of system food management goes to HACCP, if its running well so theres no hesitation for GMP and GHP, because GMP and GHP are belong to HACCP.

            Hazard Analysis Critical Control Point (HACCP) is a system of food safety management that has became national goverment or international to reduce microbia contamination on food.  To apply it particularly on turkey, we have to see on the human resources itself. There are many problem for HACCP implementation on turkey. Based on this journal, its written that the difficulties of applying HACCP is in retail and catering bussiness and also for smaller food manufactures. Some data has been cited for this research, especially why this system food management didnt quite running well on Turkey. They are,   The turkish (manager) based on journal 63,5% reported that they didnt understand what HACCP is, while 23,5% confess its too complicated, and only 33,0% managers said they had food safety management. And only 31% of employees had received basic food hygiene training. The implementation of food safety management system is not quite good due to plenty of barrirers and its arrise because there some factors, they are lack of knowledge about HACCP (83,5%), lack of time (88,7%), the staff itself (80,9%), lack of employee motivation (83,5%), lack of employee motivation (83,5%),  lack of personal training (91,3%), its all the most common barriers on turkey food company. The majority of managers 91,3% believe that its did it, due to food safety management system. The food safety management system has been gave big affect for the company just because its imrprove for customer confidence. The most trigger for the HACCP didnt quite running well was on the human resources itself. Some advice dedicated for them. The best for them is training program on food safety and HACCP are one of the support implementation for food management system on Turkey. Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis Critical Control Points (HACCP) are used to ensure food safety, and also to support them, enhance the knowledge about system food management.  

source:
Bas, M., M. Yuksel., T. Cavusoglu. Difficulties and Barriers for The Implementing of HACCP and Food Safety System in Food Businesses in Turkey. J. Food Scie. 18: 124-130.