Survey into the Characteristics, Working Conditions and Deficiencies of Turkish Seafood Processing Firms


Mol S. , EYGİ ERDOĞAN B., Ulusoy S.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, cilt.14, sa.3, ss.705-712, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 14 Konu: 3
  • Basım Tarihi: 2014
  • Doi Numarası: 10.4194/1303-2712-v14_3_13
  • Dergi Adı: TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
  • Sayfa Sayıları: ss.705-712

Özet

Since Turkey is an important seafood supplier to the world market, working conditions and deficiencies of Turkish seafood processing firms were surveyed. Inadequacy of employee education was the main barrier of HACCP implementation. Unpredictable raw material availability, price of raw material, defective audit policy of the government, lack of information transfer from the universities, excessive bureaucracy, difficulty of employee education, excessive use of glazing and additives by rivals, tax rates, ignorance of the inspectors, difficulty to getting credits were the factors, complicating productivity.