Evaluation of Food Safety Processes and Applications in Catering and Fast-Food Chains in Adana Post-COVID-19 Pandemic

Abstract

This study aims to investigate the impact of the COVID-19 pandemic on food safety practices in the catering industry and fast-food chains in Adana, Turkey. Surveys were conducted with 103 participants representing various food-related businesses, ranging from restaurants to food production companies. The study examined company characteristics, including size, type of business, number of employees, and the status of food safety management systems (FSMS). Additionally, discussions with participants were held regarding food safety measures associated with COVID-19. The obtained results indicate that the majority of businesses have implemented Hazard Analysis and Critical Control Points (HACCP) systems for food safety management. Most businesses recognized pandemics as potential emergencies within their FSMS; however, there were differences in personnel training and resource provision. Participants prioritized equipment/raw material hygiene and staff awareness. Overall, the study highlights the importance of proactive measures and continuous adaptation to ensure food safety resilience during crises such as the COVID-19 pandemic. The findings underscore the need for comprehensive training and adequate resources to maintain high standards of food safety and hygiene. Enhanced focus on hygiene practices, regular updates to safety protocols, and increased awareness among staff are essential components for mitigating risks and maintaining consumer trust in food safety.