ISO 22000: 2018

ISO 22000: 2018 Food Safety Management System
Standard ISO 22000: 2018 Food Safety Management System, which defines the risk management, management of related processes for safe and healthy food production, management of critical control points and establishment of a quality management system in the food sector, has been developed as a standard to be applied in global food trade.

ISO 22000: 2018 is a new standard designed to ensure safe food supply worldwide. Food products are one of the most important factors that will affect 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 completely in the manufacturer companies.

Therefore, it is necessary to look at food safety with an absolute and constant quality parameter. A manager must establish, maintain and support the Food Safety Management System, if he / she wants to make production in compliance with the hygiene standards and to ensure that every batch of products he produces and sell is safe.

ISO 22000: 2018 The Food Safety Management System is an important opportunity for international food supply chain management and food safety. HACCP (Hazard Analysis And Critical Control Points) is an effective tool to implement and develop. The Food Safety Management System can be matched to ISO 9001 and ISO 14001 standards as an integrated system based on risk management.

ISO 22000: 2018 Food Safety Management System is outlined below. Food safety management system Management responsibility Resource management Planning and realizing safe (healthy) food production The validity, validation and improvement of the food safety management system ISO 22000 can be set up alone.

ISO 22000 has been published for certification purposes like other HACCP standards and can be integrated with other management systems such as ISO 9000, ISO 14000. In order to facilitate integration, the ISO 22000 item sequence is likened to ISO9000.

HACCPTS 13001 Hazard Analysis and Critical Control Points (HACCP) Management System (Hazard Analysis and Critical Control Points Management System) HACCP system, which defines processes for hazard analysis and critical control points for safe and healthy food production as mandatory regulations in countries.

Food products are one of the most effective factors that affect 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 completely in the manufacturer companies.

Therefore, food safety must be viewed with an absolute and unchanging quality parameter. A manager should establish, maintain and support the Food Safety Control System if the company wants to make production in compliance with the hygiene standards and to ensure that every batch of products it produces and sell is safe.

What is HACCP?

HACCP; Hazard Analysis and Critical Control Points (Hazard Analysis and Critical Control Points) is an abbreviation of the concept. Only a very small amount of the product considering the situation of continuous analysis system alone, it is necessary to know that the complete security.

Therefore, a more systematic way to handle all the process stages and a method of preventive method is needed. The concept of Hazard Analysis and Critical Control Points (HACCP, Hazard Analysis and Critical Control Points) is a system that provides a systematic and logical approach to this need. HACCP is a system implemented to ensure food safety.

In food establishments, hygienic conditions (personnel hygiene, equipment hygiene, raw material hygiene, ambient hygiene, etc.) which are necessary for the production of healthy food are determined and these conditions are based on determining the reasons that may cause health risk to the consumer in the production and service phases and eliminating these reasons.

Basic Principles of HACCP This system is based on the principle of determining the preventive measures that prevent the dangers that may be developed as a result of the control-related delays or irreversible negativities. In the HACCP system, 7 basic principles have been determined in international applications. These;

1) Hazard analysis; In all steps from raw material processing to production - distribution and consumption, it is necessary to define potential hazards according to the product. Estimation of potential hazards will create important indicators for their control or prevention.

2) Determination of CCPs; The objective is to determine the focus / operations / process steps of the critical control points (CCP-Critical Control Point) that aim to minimize or eliminate potential hazards or hazards.

These points may be a processing step in production. Production of raw material, harvesting, shipping, factory acceptance, pre-treatment, formulation of the product, addition of components, processing, storage etc. can be at any stage.

3) Determination of critical limits; Specific criteria and target limits should be determined for CCP steps to be controlled according to each product.

4) Control and monitoring; When creating the system, the details of the procedures to be applied for each CCP that may be the basis for the control shall be decided and listed. Systematic measurements, determinations and important factors for control should be taken into account regularly and act accordingly.

5) Regulatory action plan; CCP applications should be included in the routine control mechanism and the arrangements and measures for this should be developed from the outset.

6) Verification; It should be ensured that the planned HACCP system works effectively and that the developed system is verified and confirmed by complementary tests.

7) Documentation; all procedures and records developed should be routinely put into practice after being proved in accordance with the principles and practices.

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