F. Cukur - Mugla Sitki Kocman University, Milas Sitki Kocman Vocational School, Milas, Mugla, TURKEY
N. Demirbas - Ege University, Faculty of Agriculture, Bornova/Izmir-TURKEY
T. Cukur - Mugla Sitki Kocman University, Milas Sitki Kocman Vocational School,Milas/Mugla-TURKEY
V. Dayan - Trakya University, Uzunkopru School of Applied Sciences, Uzunkopru/Edirne-TURKEY
A. C. Uzun - Mugla Sitki Kocman University, Milas Sitki Kocman Vocational School, Milas/Mugla-TURKEY

Olive oil is one of the foods that are preferred by consumers seeking healthy nutrition. Healthy, safety and high quality olive oil production can only be achieved in olive oil enterprises that follow these criteria. Therefore, food safety and quality management systems should be placed in these olive oil enterprises. The aim of this study was to determine behaviors and attitudes of firm owners towards the application of food safety and quality management systems in olive oil enterprises in the Milas district of Mugla province. The material used in this study was collected by face-to-face surveying of the ۶۰ firm owners of the olive oil enterprises in Milas. Sample size was determined by using proportional sampling. In this study, five-point likert scale was usedin terms of attitudes and behaviors on food safety and quality management systems of firm owners in olive oil enterprises. In this research, the knowledge level of olive oil enterprise owners on food safety and quality management systems was determined to be inadequate. In addition, logistic regression analysis was made with the aim of determining the factors that are effective on the tendencies of firm owners to utilize food safety and quality management systems in their olive oil enterprises. At the end of the analysis, it was determined that knowledge status of production capacity, capacity usage ratios and food safety are effective in utilizing food safety and quality management systems in the facilities.

Food industry, Healthy, Milas Olive oil, Nutrition, Quality management system