Developing Inventory Management Process That Meets Food Quality System In Food Storage

The increasing number of people working, instant food consumption also increases. Increased consumer demand for prepared foods, with the support of emerging technologies, new production lines and new product segments also brings the kind. Because of the rapid production for meet consumption of food products and durability factors that expected the food, maintain quality is more diffucult in the food chain. Food storage and transportation of the food is one of the most important steps in food safety chain. When final product loaded all costs exposure the hitches, after production throughout the food chain, caused direct loss and when unnoticed, public health is a threat. In this context, transport and storage of food is important as the production and this stages constitutes stages of the food security. Food quality can be achieved by quality system implemented through food chain. In this study, a warehouse of a chips company, taken place in Aksaray province, which produce in forty different countries all over the world has been researched. The inventory management policies of the warehouse have been investigated by HACCP food safety system and through an interdisciplinary approach inventory management system of warehouse has been integrated into the work of food safety. Established HACCP food safety system in the warehouse, preserving the quality of the final product and the product that is the highest level of product quality has been delivered to the consumer.HACCP is a food safety system that detects potential risks which may occur at each stage of the food chain and prevents it before arising. In the research, the system an important step in the food chain has been integrated into the storage process. The storage process as being connected to the inventory management policies has enabled us to improve inventory management policies in our study, too. In the study, potential hazards were identified and preventive also corrective actions were established for the dangers. Gathering all these prepared documents in the HACCP Hand Book, the applications of the warehouse have been followed in a systematic way. In this context this paper, stores that the inventory management and the processes of food security should be implemented together were examined. The framework is created for improve conditions of food stores .