Food engineers demand more oversight in Turkey's tourist hubs

Food engineers in Muğla, a major Turkish tourist destination, are raising concerns about food safety, particularly during the busy summer months. They argue that while inspection numbers have increased, so have issues like counterfeit products and food inflation, putting both consumers and producers under pressure.

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The quality of inspections must increase along with their number, and a sufficient number of food engineers must be employed in production and inspection processes.

"The quality of inspections must increase along with their number, and a sufficient number of food engineers must be employed in production and inspection processes," stated Kalkan, a representative of the Chamber of Food Engineers. He emphasized the need for effective, independent, and scientific public oversight, along with deterrent penalties for adulteration and regular, transparent public communication.

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The fee for mandatory personnel is left to the employer's whim.

Kalkan also highlighted the precarious situation of food engineers working in production, sales, storage, and tourism facilities. He criticized the current system where their mandatory "working personnel" status means their salaries are subject to employer discretion, undermining their professional standing and the public interest they serve. "The fee for mandatory personnel is left to the employer's whim," Kalkan said, adding that a base wage was crucial for balancing the market's "cheapest labor" mentality and safeguarding professional dignity and public good.

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A food engineer is not just a piece of paper, a signature, but a guarantee.