ISO 22000:2005 Food Safety Management System


By removing the weak rings in the food chain from the center, it reduces the risk of food-borne hazards to the utmost and safeguards the integrity of the food chain. The aim of the standard is to ensure food safety and safety. It can be applied on its own or in combination with other management system standards such as ISO 9001.
The basic approach of the ISO 22000 Standard is to implement a preventive system that is developed for the consumer not to be exposed to foodborne illnesses and that controls all the processes in the food chain with all influences such as infrastructure, personnel and equipment.
The ISO 22000 standard is the first international standard published as "Food Safety Management System". The ISO 22000 standard has been extensively developed to include systems such as BRC, IFS, Eurepgap, HACCP. It is envisaged that the HACCP standard should be included and that international recognition and traceability, such as ISO 9001, ISO 14001 certificates.
This system, which includes requirements for all organizations in the Food Chain, includes catering and packaging establishments in all food production processes ranging from "tillers" the conditions that all organizations in this chain must meet are defined.

What Are the Benefits of ISO 22000?
• Gaining the trust of consumers
• Preventing damage to consumers
• Measurable improvement in product and service quality
• Getting a good place in the supply chain / building trust
• Awareness of the intended use of the consumer
• Increase product marketing power