Being healthy is the most basic need and right of a person. Food products are the most important factors that will affect our health. Therefore, the safety of the food product is an absolute demand of the consumer using the product and it is the responsibility of the management in the manufacturing companies. Therefore, according to the quality system terminology; food safety is an absolute and unchanging quality parameter.
A manager should establish, maintain and support the Food Safety Control System if he / she wants continuous production in compliance with hygiene standards and that every batch of products he produces and sells is safe.
Given the fact that only a very small quantity of the product can be analyzed, it is necessary to know that the continuous analysis system alone does not provide complete assurance. Therefore, there is a need for a preventive method that deals with all the process steps more systematically. The concept of Hazard Analysis and Critical Control Points (HACCP) is a system that brings a systematic and logical approach to this need.
Food Safety, which is one of the most important issues in the integration with the European Union, also appears in the audits of the official institutions such as the Ministry of Agriculture and Food Codex requests, including almost all the requirements of this standard. 1 September ISO 2005 Food Safety Management System published in 22000; is an international standard established to create a safe food production chain worldwide. It is based on the communication between suppliers, users, legal authorities, consumers and all related units and thus ensuring the traceability of safe food at every step.
This Standard defines the requirements for a food safety management system that combines elements that are generally considered to be key elements to ensure food safety throughout the food chain to final consumption. These needs are;
- Interactive communication
- System management
- Prerequisite Programs
- HACCP principles
The implementation of the ISO 22000 system enables suppliers to improve the production and service processes of their products, which are frequently demanded by the industry, and make them safe for human health and more profitable for the company.
The ISO 22000 system complements the principles and implementation steps of the HACCP system and establishes compliance with ISO 9001 as the training of management responsibilities and defining continuous improvement activities. In this way, it not only ensures safe food production, but also supports the development of companies by accelerating their institutionalization processes.
Since the ISO 22000 system is an international standard, it provides convenience for institutions to achieve their international trade targets.
ISO 22000 Consumers; International standards, quality, reliable and health-safe products and services to ensure that they receive.
