ISO 22000: 2005 HACCP FOOD SAFETY QUALITY MANAGEMENT
(HACCP) Hazard Analysis and Critical Control Points Management System
Being healthy is a person's most basic need and right. Food products, on the other hand, are one of the easiest influences on 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 manufacturer to fully management. So, according to the quality system terminology, it is necessary to look at food safety as an absolute and unchangeable quality parameter.
A manager must establish, maintain and support the Food Safety Control System if she/he wants to ensure that the production in compliance with hygiene standards and that every batch of products she/he produces and sells are safe.
Given the ability to analyze only a very small amount of the product, it is important to know that the continuous analysis system alone does not provide complete assurance. Therefore, there is a need for a preventive method that handles all process steps more systematically. Here, HACCP concept is a system that brings a systematic and logical approach to this need. Food Safety, which is one of the most important issues in integration with the European Union, also appears in the audits of official institutions such as the Ministry of Agriculture and in the requests of the Food Codex in a way that includes almost all the requests of this standard.
HACCP is a food safety concept based on the establishment and protection of a properly functioning system in order to present reliable products to the consumer. Starting from the supply of raw materials in a food chain, by conducting hazard analysis at every stage and point of the food chain such as food preparation, processing, production, packaging, storage and transportation, determining the critical control points where necessary and monitoring these points by ensuring the protection of the system that prevents any problems before they occur. It is a food safety system that ensures the production of reliable foods in accordance with the norms and can be applied to organizations of all sizes.
HACCP consists of the following generally accepted 7 basic principles:
1. Hazard analysis
2. Determination of critical control points
3. Establishing critical limits
4. Establishment of a system for monitoring critical control points
5. Monitoring of uncontrolled points and corrective actions, if any
6. Establishing control procedures to control the effective functioning of the system
7. Establishing a documentation system covering procedures and records for the implementation of these principles.
WHY TS EN ISO 22000
It can be applied to the whole food chain,
Providing the opportunity to make easy decisions by presenting critical information to the management,
Meeting all the demands of consumers regarding food safety,
Ease of export as it is an internationally recognized system,
Reducing the risk of product gene collection,
Increasing the work efficiency and satisfaction of employees,
Awareness of employees about hygiene and food safety,
It allows the process control to be proven with documents,
Establishing a serious and professional organization that knows its obligations,
Reducing the risks of food poisoning and death,
Ensuring compliance with laws,
Minimizing the problems encountered in official audits
Food waste (food spoilage, etc.) and minimizing the costs arising from this waste,
Improving the working environment,
Ensuring customer trust and satisfaction.
Preventing competitors in marketing,
Reducing product losses.
Supplied the security problems of prevention,
Notifying potential dangers in advance rather than relying on the experience gained by making mistakes,
Providing reliability to food businesses in meeting legal challenges to produce safe food,
Systematically approaching effective control development,
Can be used at every stage of the food chain,
Being a descriptor of quality management systems such as ISO 9000,
More effective than traditional supervision and control systems,
It is a reliable system approved by FAO / WHO.