HACCP is a systematic approach to identifying risks and taking related measures. It can be applied together with other management systems. TS 13001 Standard is based on internationally accepted HACCP principles. The TS 13001 Standard covers the rules of a HACCP management system consisting of three main elements: management, HACCP system and good manufacturing practices (GMP).

In order to apply the BRC Food system to the business, the HACCP system must be established and implemented. In addition, the Quality Management System is expected to be established and implemented within the enterprise. Considering that the production facility (or factory) and environmental standards, product control standards, process control standards and personnel competence and hygiene standards should be determined in addition to these two basic systems, companies that produce food and want to establish BRC Food, Food Safety System are quite prepared. counted. Regardless, obtaining a service from a certification body or consultancy firm in order to establish this system will provide faster progress.

Once the above requirements are met, first of all it is the first task to determine the current state of the enterprise. In this way, the applications that will work within the existing system will be the basis of the food security system to be established. Then a plan will be prepared for the establishment of the system. It is important to use the time and power of the employees in the company effectively. This plan is reviewed at regular intervals throughout the study and updates are made as necessary.

There are trainings next in the establishment process of the system. In the first training, it is given to the authorized personnel of the enterprise in certain subjects. In this process, training is mostly carried out with details and contents suitable for employees at certain levels. Resources are used more effectively in this way.

When the above-mentioned process is completed, the establishment of the system is deemed to have started. In this process, the company is expected to have the necessary permissions on food. Then a team suitable for the size of the company and the competence of the employees is established and the work begins. When the studies are completed, the established BRC Food, Food Safety System must be verified and validated.