The increase in safety and in parallel with this, the protection of the public against the dangers in food has come to the fore. These agendas are the system that eliminates food-related concerns in the process.
RED YILDIZ - BENEFITS OF FOOD SAFETY MANAGEMENT
Gaining confidence in the sector
Securing food production with Pre-requisite Programs
Gaining competitiveness
Measurable improvement in product and service quality
Elimination of product returns due to reduction in non-standard production and image protection
Creating discipline in production and operations
Improving management effectiveness
Providing the first requirement for entry to international markets, providing ease of trade all over the world
Owning and developing a culture of quality
Data collection and control to create a more effective decision mechanism
Ensuring the implementation of an effective auto-control system with the common responsibility of all employees
Effective time management
Consumer awareness
Efficient inventory control and data provision
Effective customer service
Gaining a good place in the supply chain / building trust
System approach instead of product approach
Resource optimization - internally and throughout the food chain
Better planning, less post-production verification
Improved documentation 
Systematic management of prerequisite programs
Ensuring increased technical competence
Dynamic communication with suppliers and customers, supervisors and other interested parties on food safety aspects
Provide a systematic and preventive approach to identifying food safety hazards and implementing control measures
Creating a serious and professional organization that knows its obligations
Increased confidence in product safety
Provides proof of process control with documents
Provides evidence of compliance with the specification and regulatory requirements.
RED STAR - FOOD SAFETY MANAGEMENT CONTENT
1 Scope 
2 Cited standards 
3 Terms and recipes
3.1 Food safety 
3.2 Food chain 
3.3 Food safety hazard 
3.4 Food safety policy 
3.5 Latest product 
3.6 Flow chart 
3.7 Control measure 
3.8 Prerequisite program 
3.9 Operational prerequisite program (OGP) 
3.10 Critical control point (CCP) 
3.11 Critical limit 
3.12 Tracking 
3.13 Correction 
3.14 Corrective action 
3.15 Validation 
3.16 Verification 
3.17 Update 
4 Food safety management system 
4.1 General conditions 
4.2 Documentation requirements 
5 Management responsibility 
5.1 Management's commitment 
5.2 Food safety policy 
5.3 Food safety management system planning 
5.4 Responsibility and authority 
5.5 Food safety team leader 
5.6 Communication 
5.7 Emergency preparedness and response 
5.8 Management review 
6 Resource management 
6.1 Providing resources 
6.2 Human resources 
6.3 Infrastructure 
6.4 Working environment 
7 Secure product planning and implementation 
7.1 General
7.2 Prerequisite programs 
7.3 Primary stages of carrying out hazard analysis 
7.4 Hazard analysis 
Creating operational prerequisite programs 
Development of 7.6 HACCP plan 
Update of initial information and documents specified in 7.7 OGP and HACCP plans 
7.8 Verification planning 
7.9 Traceability system 
7.10 Nonconformity check 
8 Validation, verification and improvement of the food safety management system 
8.1 General 
8.2 Validation of control measure combinations 
8.3 Monitoring and measuring control
8.4 Food safety management system verification 
In addition to the 8.5 Improvement Items, it includes the last five items in addition to the sub-clauses brought under the clause 22000 of the ISO 7.2.3 standard:
Structure and layout of buildings
Layout of the work area, buildings and attachments
Auxiliary facilities - air, water, energy, fuel
Support services such as waste and sewage
Equipment suitability, cleaning, preventive maintenance
Supply management and applications
Measures to prevent cross-contamination
Cleaning and sanitation applications
Pest control methods
Personnel hygiene and working facilities
Rework applications
Product recall procedures
Storage Conditions
Product and consumer information
Food defense, biosafety and bioterrorism applications
RED STAR - WHO CAN TAKE FOOD SAFETY MANAGEMENT
Public or Private, Food and Food contact with all kinds of production and service sector organizations can take.
RED STAR- HOW TO GET FOOD SAFETY MANAGEMENT CERTIFICATE
The certification of the companies that have established and implemented the Management System can be realized after the following stages:
1. OFFER STAGE: The companies who want to be certified as having established the system first get price quotation from the certification firms. Certification firms determine their prices according to the number of personnel working in the firm to be certified and the design conditions within the scope of the firm. Since the size of the company requires more days for inspection, etc., the number of employees should be known as a priority in performing all the processes of the audit. If the price offer is accepted, the firm to be certified shall apply.
2. PROCEEDINGS PHASE: The enterprise wishing to be certified makes the application by filling out the application form correctly and completely and preparing the Management System documents and other required additional documents during the application.
3. AUDIT STAGE: Company audit is performed on the planned date. The audit begins with the opening meeting. Then, in accordance with the audit program, relevant departments are visited on site and documents and applications of system requirements are examined by the auditors. After the audits of all systems and departments, the auditors evaluate the findings, if any, and make a positive or negative recommendation for the certification. This decision is also communicated to the company through the closing meeting. If the decision of the audit team becomes negative, the related nonconformities are requested to be corrected. If the decision of the audit team is positive or after the nonconformities have been confirmed and confirmed by the certification body (corrections made during the follow-up audit or examination, the corrections are delivered to the certification body and the verification of the correctness), our internal procedure starts to operate.
6. CONTRACT STAGE: In case the reports are reviewed and approved by the relevant committee, certificates are prepared and a Certification Agreement is made with the company and the relevant system certificate is submitted to the company. The documents and the contract are valid for three years and during this period, the Supervision Audit is conducted at least 1 times per year and the continuity of the system conditions is followed. Based on the results of this examination and the terms of the contract, these studies are continued.
7. CERTIFICATE RENEWAL PHASE: One or two months before the certificate expires, the certificate owner company makes an application and requests the extension of the certificate. In this case, the certificate is audited and the validity period of the certificate continues with the first interim audit, if the 2nd interim audit is completed, it continues for three (3) years (returns to the re-certification process).