{"id":5453,"date":"2013-02-21T16:47:40","date_gmt":"2013-02-21T14:47:40","guid":{"rendered":"http:\/\/www.altso.org.tr\/genel\/altso-belgelendirmeye-devam-ediyor\/"},"modified":"2013-02-21T16:47:40","modified_gmt":"2013-02-21T14:47:40","slug":"altso-belgelendirmeye-devam-ediyor","status":"publish","type":"post","link":"https:\/\/www.altso.org.tr\/en\/genel\/altso-belgelendirmeye-devam-ediyor\/","title":{"rendered":"ALTSO BELGELEND\u0130RMEYE DEVAM ED\u0130YOR"},"content":{"rendered":"<p><strong>ALTSO\u2019DA\u00a0 H\u0130JYEN E\u011e\u0130T\u0130M\u0130 VER\u0130LD\u0130<\/strong>      T\u00fcrk G\u0131da Kodeksi Ekmek ve Ekmek \u00c7e\u015fitleri Tebli\u011fi uyar\u0131nca ekmek \u00fcretim ve sat\u0131\u015f\u0131nda g\u00f6rev yapanlar\u0131n alma zorunlulu\u011fu getirilen hijyen e\u011fitimi ALTSO ve Alanya Tar\u0131m ve Hayvanc\u0131l\u0131k \u0130l\u00e7e M\u00fcd\u00fcrl\u00fc\u011f\u00fc i\u015fbirli\u011finde 21 \u015eubat 2013 Per\u015fembe g\u00fcn\u00fc ger\u00e7ekle\u015ftirildi.<\/p>\n<div class=\"clearfix\"><\/div>\n<div class=\"spacer\"><\/div>\n<p>E\u011fitime konu\u015fmac\u0131 olarak \u0130l\u00e7e Tar\u0131m M\u00fcd\u00fcr\u00fc Mehmet R\u00fczgar ve Ziraat M\u00fchendisi Necati Yaylal\u0131 kat\u0131ld\u0131. E\u011fitimin ard\u0131ndan kat\u0131l\u0131mc\u0131lar\u0131n belge almak i\u00e7in yar\u0131n s\u0131nava tabi tutulaca\u011f\u0131 a\u00e7\u0131kland\u0131.      Toplant\u0131n\u0131n a\u00e7\u0131l\u0131\u015f konu\u015fmas\u0131n\u0131 yapan \u0130l\u00e7e Tar\u0131m ve Hayvanc\u0131l\u0131k M\u00fcd\u00fcr\u00fc Mehmet R\u00fczgar,\u00a0 hijyen ve sanitasyonla ilgili genel tan\u0131mlar, g\u0131dadaki zararl\u0131 maddeler, bula\u015fma ve bozulmalar, personel, i\u015fyeri ve ekipman hijyeni, temizlik ve dezenfeksiyon, f\u0131r\u0131nlarda HACCP ve iyi hijyen uygulamalar\u0131, g\u0131da infeksiyonu ve zehirlenmeleri, ekmek ve ekmek \u00e7e\u015fitleri mevzuat\u0131, ile el y\u0131kama, maske ve bone kullan\u0131m\u0131, temizlik ve dezenfeksiyon maddelerinin kullan\u0131m\u0131 konular\u0131 hakk\u0131nda bilgi verdi. Yeni ekmek tebli\u011fi ile ilgili de a\u00e7\u0131klamalar da bulunan R\u00fczgar, ekmeklerin dolaplarda ve dolaplar\u0131n marketlerin i\u00e7inde bulunmas\u0131 gerekti\u011fini vurgulad\u0131. Sat\u0131c\u0131 ve da\u011f\u0131t\u0131c\u0131lar\u0131n kesinlikle ekme\u011fe el de\u011fmemesi gerekti\u011fini belirten R\u00fczgar, bu konudaki en b\u00fcy\u00fck s\u0131k\u0131nt\u0131n\u0131n m\u00fc\u015fterilerin bunu ihmal etmesi oldu\u011funu s\u00f6yledi. Bunu engellemek i\u00e7in, i\u015f yeri sahiplerinin dolaba uyar\u0131c\u0131 yaz\u0131lar yazmas\u0131 ve eldiven bulundurmas\u0131n\u0131 \u00f6nerdi. Zamanla vatanda\u015flar\u0131n bu konuda titiz davranmaya ba\u015flayaca\u011f\u0131n\u0131 belirten R\u00fczgar, marketlerde birden fazla ekmek \u00e7e\u015fidinin de bulunma zorunlulu\u011funun oldu\u011funu kaydetti.       Daha sonra s\u00f6z alan \u0130l\u00e7e Tar\u0131m ve Hayvanc\u0131l\u0131k M\u00fcd\u00fcrl\u00fc\u011f\u00fc Ziraat M\u00fchendisi ve G\u0131da Denetimcisi Necati Yaylal\u0131, \u201cteslim al\u0131nan g\u0131dalar, depolama ve saklama ko\u015fullar\u0131 hakk\u0131nda bilgi verdi. Otel mutfaklar\u0131nda ah\u015fap \u00fcr\u00fcnler ve tek kullan\u0131ml\u0131k kaplar\u0131n kullan\u0131lmamas\u0131 gerekti\u011finin alt\u0131n\u0131 \u00e7izen Yaylal\u0131, mutfaklarda kullan\u0131lan ah\u015fap \u00fcr\u00fcnlerin hem temizlenmesinin zor hem de sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan zararl\u0131 oldu\u011funu belirtti. Mutfaklarda g\u0131da kodeksine uygun malzemeler kullan\u0131lmas\u0131 gerekti\u011fine i\u015faret eden Yaylal\u0131, ah\u015fap \u00fcr\u00fcnlerin yerine \u00e7elik, plastik ve porselenden yap\u0131lan malzemelerin kullan\u0131lmas\u0131n\u0131n sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan daha zararl\u0131 olmayaca\u011f\u0131n\u0131 vurgulad\u0131. So\u011fuk zincirle gelen \u00fcr\u00fcnleri teslim alan otel g\u00f6revlilerinin, \u00fcr\u00fcnlerin s\u0131cakl\u0131k derecelerine dikkat etmesi gerekti\u011fini anlatan Yaylal\u0131, s\u0131cakl\u0131k derecelerine dikkat edilmeyen \u00fcr\u00fcnlerin zehirlenmelere yol a\u00e7arak turizme zarar verebilece\u011fini kaydetti. Et ve et \u00fcr\u00fcnlerinin buzdolab\u0131nda 0 ya da 4 derece muhafaza edilmesi gerekti\u011fi \u00fczerinde duran Yaylal\u0131, uzun s\u00fcre bekletilecek \u00fcr\u00fcnlerin derin dondurucuda muhafaza edilmesi gerekti\u011fini ifade etti\u201d dedi.            Bilindi\u011fi \u00fczere, \u201cT\u00fcrk G\u0131da Kodeksi Ekmek ve Ekmek \u00c7e\u015fitleri Tebli\u011fi \u201d 4 Ocak 2012 tarihli ve 28163 say\u0131l\u0131 Resmi Gazetede yay\u0131mlanm\u0131\u015ft\u0131r.\u00a0 2012\/2 no.lu Tebli\u011fi\u2019nin 2 numaral\u0131 ekinin 10.maddesi gere\u011fince, \u201cEkmek \u00fcretiminde, da\u011f\u0131t\u0131m\u0131nda ve sat\u0131\u015f\u0131nda \u00e7al\u0131\u015fan ve f\u0131r\u0131nlar\u0131n uzant\u0131s\u0131 olmayan ekmek sat\u0131\u015f yerlerindeki ekmek sat\u0131\u015f\u0131 yapan personelin g\u0131da hijyeni ile ilgili konularda e\u011fitilmesi\u201d y\u00fck\u00fcml\u00fcl\u00fc\u011f\u00fc getirilmi\u015fti.       Bu konuda G\u0131da, Tar\u0131m ve Hayvanc\u0131l\u0131k Bakanl\u0131\u011f\u0131 ile TOBB aras\u0131nda imzalanan 09.07.2012 tarihli protokole istinaden Odam\u0131zca, ekmek \u00fcretim ve sat\u0131\u015f\u0131 yapan ilgili personelinizin g\u0131da hijyeni ile ilgili konularda e\u011fitilmesi i\u00e7in ALTSO yetkilendirilmi\u015fti.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ALTSO\u2019DA\u00a0 H\u0130JYEN E\u011e\u0130T\u0130M\u0130 VER\u0130LD\u0130 T\u00fcrk G\u0131da Kodeksi Ekmek ve Ekmek \u00c7e\u015fitleri Tebli\u011fi uyar\u0131nca ekmek \u00fcretim ve sat\u0131\u015f\u0131nda g\u00f6rev yapanlar\u0131n alma zorunlulu\u011fu getirilen hijyen e\u011fitimi ALTSO ve Alanya Tar\u0131m ve Hayvanc\u0131l\u0131k \u0130l\u00e7e M\u00fcd\u00fcrl\u00fc\u011f\u00fc i\u015fbirli\u011finde 21 \u015eubat 2013 Per\u015fembe g\u00fcn\u00fc ger\u00e7ekle\u015ftirildi.<\/p>\n","protected":false},"author":1,"featured_media":5458,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5453","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-genel","post_format-post-format-gallery"],"_links":{"self":[{"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/posts\/5453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/comments?post=5453"}],"version-history":[{"count":0,"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/posts\/5453\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/media\/5458"}],"wp:attachment":[{"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/media?parent=5453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/categories?post=5453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.altso.org.tr\/en\/wp-json\/wp\/v2\/tags?post=5453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}