Food Safety in Hazelnut Enterprises: Risks and Solution Suggestions

Abstract

This study examines food safety in hazelnut firms, the associated hazards, and the techniques for risk management. In sensitive agricultural goods like hazelnuts, aflatoxin contamination, microbiological and chemical hazards, hygiene inadequacies, and environmental factors are significant threats to food safety. Mitigating these dangers is essential not only to safeguard consumer health but also to enhance Türkiye's worldwide trade potential in the hazelnut industry. The research underscores the necessity of adopting international standards like HACCP and ISO 22000 in hazelnut firms, asserting that contemporary processing and storage methods enhance product quality by maintaining circumstances of low temperature and relative humidity. Moreover, stringent regulation of pesticides, the establishment of routine testing techniques, and adherence to hygiene standards are advised to avert chemical and microbiological contamination. Enhancing employee hygiene awareness and environmental sanitation contributes to the sustainability of food safety in organizations.  The implementation of modern technology, including sensor-based monitoring systems and inert gas atmospheres, along with adherence to international food safety regulations, is essential for ensuring safe production processes and enhancing competitiveness in hazelnut firms. Therefore, ensuring food safety in hazelnut operations not only protects consumer health but also plays a crucial role in maintaining the sustainability of Türkiye's agricultural exports.