Hygienic Condition and Compliance with the Regulation of Bakery in Merkez District of Bitlis Province

Bread is a valuable food product that accepted as basic throughout the world and consumed frequently lovingly. Bread, which meets large amount of daily nutritional energy needs in societies where it at every meal, has long-term labor-intensive production process. The physical structure, technological equipment capacity, hygienic condition bakeries breads are produced, professional knowledge experience masters who produce bread important factors affecting quality. This research aimed to evaluate 50 operating Merkez district Bitlis province from different aspects. In this context, general, status bakeries, socio-economic personnel working compliance with relevant regulation microbial quality ambient air were determined. It been observed some have negativities deficiencies terms their conditions, social economic rights not fully given. evaluations made according Inspection Control Form Workplaces Producing Food Contact Substances Materials within scope Regulation on Safety Quality, determined there substances. was total number mesophilic aerobic bacteria yeast-mold counts below limits specified sources. For healthy reliable production, extremely provide necessary conditions by professionally trained masters, regularly implement inspections/controls.