Abstract:

Meat, due to its high protein content and its properties as rich in essential amino acids, is a basic food characteristic for humans. However, because it is a fast-destroyable food, preservation techniques are advanced and food safety risks are needed to be identified. In this study, food safety assessment for the raw materials reception, storage and breakdown / cutting stages of a meat products enterprise made in the production of sauce and salmon was created. For this purpose, the control list has been used using different risk assessment methodologies, including primary risk analysis, possible error types and impact analysis, event tree analysis, risk and operability study and risk assessment matrix. According to the study; the stage of reception of red meat is the risk of foreign substances due to physical hazards; veterinary medications, pipe, cadmium, etc. It is identified as a critical control point in terms of biological hazard due to the possibility of chemical hazard and the excess of microbial load. In the stages of storage and decomposition / decomposition, the physical danger is: the environment, staff, arteries, etc. The risk of transportation of foreign goods has been taken with pre-requirements programs. Chemical hazards are also determined by the pre-need program. The biological dangers of these 2 stages are controlled by operational pre-requirements programmes for reasons such as the increase in the temperature of the cold air warehouse and the environment, the rise in the humidity rates, the failure of the fan. As a result, the use of different risk assessment methodologies and integrated food safety management systems identifies the risks with numeric data. The reason for the meat sector being chosen in the study is that it is the most revised sector in Veterinary Services, Plant Health, Food and Food Law and Communications No. 5996. The methodology used in this study is also recommended to be used in different food processes.

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