Madridge Journal of Food Technology

ISSN: 2577-4182

International Conference on Food Science and Bioprocess Technology
November 20-22, 2017 Dubai, UAE

Emergencies in Institutional Food Services

Saniye Bilici

Ankara University, Turkey

DOI: 10.18689/2577-4182.a1.012

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During emergencies experienced in institutional food services, in compliance with the requirements of producing safe food, making the decision to continue the production and having enough knowledge to take the necessary measures are important. Interms of foodsafety management systems in institutional food services, making the current situation assessment, establishment of emergency procedures and related action plan, implementation of employee exercise were among the main activities to be done. In institutional food services, emergencies that cause health related threat sare limiting access to safe water, electricity outages, waste water contamination, natural disasters and food poisoning. In recent years, to take part in the emergency action plans in case of intentional contamination of food and the necessity of taking measures for food defense has been reported. In this review, the most frequently experience demergencies in institutional food services, condition saffecting the decision to continue or stop the production and the place of food defense in emergency action plan has been evaluated.