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Having trained and skilled staff with
both theoretical and practical knowledge of Food Quality
Assurance (FQA), Good Manufacturing Practices (GMP), Good
Hygiene Practices (GHP), Hazard Analysis and Critical
Control Points (HACCP) principles and a well-functioning
system to register all relevant records and information can
assure the efficiency and the practical function of the food
safety and control system in Turkey.
Another aspect that should be taken
into account in a modern food safety and quality control
system is the sampling process at production plants,
retailing points and at the borders. Sampling is a critical
component of the overall analytical process and must be
conducted in an adequate manner and with the right tools. It
is therefore important to have not only the necessary
training on sampling for different type of foodstuffs but
also the tools to perform it as required by EU official
methods.
Given the fact that Turkey is now in
public administrative reform process in which all public
institutions are envisaged to be re-structured and
provincial administrations to be strengthened, the Project
is expected to address the organisational structures and
support MARA in establishing an integrated network to assure
the food safety from farm to fork throughout Turkey.
Under this approach, official food
inspectors have to apply many tools to assess the
effectiveness of industry control. For example, an inspector
can review records of production, control measures and
corrective actions gathered by industry over a period of
time. To achieve this, it is necessary to harmonize the
current systems of control in the food chain with that
appertaining in the EU. |
