Food Safety and Hygiene Training Held at Bartın TSO

Hosted by the Bartın Chamber of Commerce and Industry and in cooperation with the Bartın Provincial Directorate of Agriculture and Forestry, a "Food Safety and Hygiene Training" was held for Bartın TSO members and employees.

The opening speeches of the training programme were delivered by Halil Balık, Chairman of the Board of the Bartın Chamber of Commerce and Industry, and Murat Türkmen, Bartın Provincial Director of Agriculture and Forestry.

In his speech, Bartın TSO Chairman Halil Balık emphasised that for businesses operating in the food sector, hygiene and food safety are not merely a legal obligation but also one of the fundamental elements of consumer trust, brand value and sustainable trade. Noting that it is of great importance to inform members about current legislation and correct production and service standards, Chairman Balık stated that, as Bartın TSO, they continue to pursue training activities aimed at increasing members' level of knowledge and awareness with determination.

In his speech, Bartın Provincial Director of Agriculture and Forestry Murat Türkmen stated that food safety plays a critical role in protecting public health and drew attention to the importance of full compliance with hygiene rules in all processes from production to consumption. Stating that such training programmes are extremely valuable for businesses to comply with legislation and for the sustainability of the safe food supply, Provincial Director Türkmen expressed his satisfaction with the cooperation carried out with Bartın TSO.

Following the opening speeches, a training presentation was delivered to the participants by Celal Uğuz, Acting Head of the Food and Feed Branch of the Bartın Provincial Directorate of Agriculture and Forestry, and Food Engineer (MSc) Vildan Gençer. Within the scope of the training, comprehensive information was shared on food safety legislation, hygiene rules in production and service processes, critical control points in businesses, personnel hygiene, and practices for protecting consumer health.

In the assessment made by Bartın TSO, attention was drawn to the importance of such training aimed at raising the hygiene and safety standards of members operating in the food sector, and it was emphasised that information and training activities will continue in cooperation with the relevant institutions.