ISO 22000 Food Safety Management System, which defines the management of processes related to hazard analysis, critical control points, and the creation of a quality management system for safe and healthy food production in food / service producing organizations, has been developed as a standard that must be applied in global food trade. ISO 22000 is a new standard designed to ensure safe food supply worldwide.
Food products are one of the factors that will affect our health most easily. Therefore, the safety of the food product is an absolute demand of the consumer using the product and it is entirely the responsibility of the management in the manufacturing companies. For this reason, it is necessary to look at food safety with an absolute and unchangeable quality parameter. A manager must establish the Food Safety Management System, ensure its continuity and support its operation, if he wants to make production in compliance with hygiene standards and to ensure that every batch of products he produces and sells is safe.
ISO 22000 Food Safety Management System is an important opportunity for international food supply chain management and food safety. This Standard has been revealed as an effective tool for implementing and developing HACCP (Hazard Analysis And Critical Control Points). The Food Safety Management System can be matched with ISO 9001 and ISO 14001 standards to be an integrated system based on risk management. ISO 22000 Food Safety Management System is outlined below.
- Food safety management system
- Management responsibility
- Resource management
- Planning and realizing safe (healthy) food production
- Validity, verification and improvement of the food safety management system
ISO 22000 can be installed alone. ISO 22000 has been published to be used for certification purposes like other HACCP standards and can be integrated with other management systems such as ISO 9000, ISO 14000 in the company. ISO 22000’s item order has been compared to ISO 9000 to facilitate integration.
Hazard Analysis and Critical Control Points Management System (HACCP).
The HACCP system, which defines the processes related to hazard analysis and critical control points for safe and healthy food production in organizations that produce products / services in the food sector, has been published and implemented as mandatory regulations in countries as a precondition for international trade.
Food products are one of the factors that will affect our health most easily. Therefore, the safety of the food product is an absolute demand of the consumer using the product and it is entirely the responsibility of the management in the manufacturing companies. For this reason, it is necessary to look at food safety as an absolute and unchangeable quality parameter. A manager must establish the Food Safety Control System, ensure its continuity and support its operation, if he wants to make production in compliance with hygiene standards and to ensure the safety of every batch of products he produces and sells.
What is HACCP?
HACCP; It is the abbreviation of "Hazard Analysis And Critical Control Points" concept.
Considering the ability to analyze only a small amount of the product, it should be known that the continuous analysis system alone does not provide complete assurance. Therefore, there is a need for a preventive method that handles all process stages in a more systematic manner. Here, the concept of Hazard Analysis and Critical Control Points HACCP, Hazard Analysis and Critical Control Points) is a system that brings a systematic and logical approach to this need.
HACCP is a system applied to ensure food safety. It is a system based on determining the hygienic conditions (personnel hygiene, equipment hygiene, raw material hygiene, ambient hygiene, etc.) required for healthy food production in food enterprises, determining the reasons that may pose a health risk to the consumer during the production and service phase and eliminating these reasons.
Basic Principles of HACCP
This system is based on determining the protective measures from the beginning that prevent the dangers that may be developed as a result of delays or irreversible negativities in the final product. In the HACCP system, 7 basic principles have been determined in international applications. These;
1) Hazard analysis; from raw material in industry? Potential hazards must be defined according to the product in all steps from processing - production - distribution and consumption. It will create important indicators in terms of predicting possible dangers, controlling or preventing them.
2) determination of CCPs; To determine the focus / operations / process steps in the nature of critical control points (CCP-Critical Control Point) aiming at minimizing possible danger or hazards to a minimum or eliminating them completely. These points can be a processing step in production. Production, harvest, transportation, factory acceptance, pre-treatment of the raw material, formulation of the product, addition of its components, processing, storage, etc. It can be at any stage.
3) Determination of critical limits; Specific criteria and target limits should be determined for the CCP steps to be controlled for each product.
4) Control and monitoring; While creating the system, the details of the operating rinciples to be applied for each CCP that can be essential in the control should be determined and listed. Systematic measurements, determinations and important factors for control should be considered regularly and acted accordingly.
5) Regulatory action plan; CCP applications should be included in the routine control mechanism and regulations and measures should be developed from the beginning.
6) Verification; Whether the planned HACCP system works effectively or not, the developed system must be verified and proven with complementary tests.
7) Documentation; All transactions and records developed must be put into routine practice by being converted into written documents after they are proven in line with the practice and principles.