Process-centric ontological modelling of HACCP-relevant transformations in artisanal food production: An aşure pretest
International Conference on Formal Ontology in Information Systems (FOIS 2026), Vitoria, Brezilya, 20 - 25 Eylül 2026, ss.1-10, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: Vitoria
- Basıldığı Ülke: Brezilya
- Sayfa Sayıları: ss.1-10
- Eskişehir Osmangazi Üniversitesi Adresli: Evet
Özet
Industrial HACCP frameworks presuppose monitored, formalised production environments. Artisanal and cere monial food preparation regimes carry comparable One Health exposures — chemical contamination, microbial outgrowth — yet sit outside the institutional monitoring such frameworks assume. This research-in-progress presents a process-centric ontology design that connects HACCP semantics — critical control points, critical limits, corrective-action plans — to artisanal transformation steps. The design commits to BFO 2020 alignment, OWL 2 DL profile compliance, SWRL for critical-limit evaluation and corrective-action triggering, Allen inter val relations for temporal ordering, and a separation of the declarative ontology layer from procedural workflow specification. We report a pretest on aşure, a Turkish ceremonial pulse-grain composite. Two critical control points are modelled — dried-fruit mycotoxin contamination, and microbial outgrowth during ambient cooling — with the critical-limit-breach and corrective-action inference exercised on the mycotoxin point against a cross validated evidence corpus. Aşure serves as the pretest case; the contribution is to food-safety ontology engineering. We report reasoner consistency outcomes, competency-question coverage, and rule-engine inference of critical-limit breach states from synthetic measurement scaffolds; we discuss limitations and the generalisation hypothesis for artisanal contexts characterised by dried-ingredient mycotoxin exposure, prolonged ambient hold, and communal serving.