NL Journal of Agriculture and Biotechnology
(ISSN: 3048-9679)

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A Flexible Approach to the HACCP Principles for the Ready-to-Eat Food Enterprises

Author(s) : Sibel Ozcakmak*.
DOI : 10.71168/NAB.03.02.145

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Abstract

The Codex Alimentarius Commission (CAC) defines ready-to-eat (RTE) foods as raw or processed foods that are prepared, handled, or cooked and intended for consumption without any further processing. However, RTE providers that are in a class of Small and Medium Sized Enterprises (SMEs) could pose a risk for bacterial spoilage on manufacture line, especially when it comes to spoilage and contamination, because of many different types of raw material in the processing, such as poultry, beef, dairy, etc., and their own microbiological risks. According to data from the Food Safety Information System in Turkey, the number of RTE meal enterprises has increased markedly, from 2275 in 2019 to 17417 as of January 26th, 2026, surpassing the growth observed in catering establishments, which rose from 377 in 2019 to 4013 as of January 26th, 2026. The rapidly increasing role of RTE meal providers in the food supply chain emphasizes public health implications associated with this sector. Therefore, food safety management practices in RTE meal providers, particularly through the effective implementation of fundamental HACCP principles, are essential to ensure consumer health protection and prevent foodborne illness risks. The objective of this study was to present food safety management system practices related to the hazard analysis flexibility approach to the Codex HACCP principles for the RTE providers. For this purpose, regulatory requirements and audit-based observations, common non-conformities have been identified according to the EU Regulations and Guidelines for Food Safety Control Measures, CAC Notices for food retail activities, and the 5996 Law on Veterinary Services, Plant Health, Food, and Feed. Prerequisite programs and a flexibility approach based on HACCP principles were evaluated and practices for controlling PRP and foodborne hazards in ready-to-eat food establishments have been presented. It is expected to be a useful tool for SMEs, especially RTE food enterprises. Keywords: Ready-to-eat foods, Small and Medium Sized Enterprises, Food safety management system, Prerequisite programs, Flexible approach, the Codex HACCP principles.

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