Foods and water are the main needs that people need to develop and grow and to survive in a healthy way. The rapid increase in the world population today, the globalization of trade in products and services, the decrease in food resources and the need for efficient use of energy in parallel with climate changes, the increase in foreign investments, the provision of consumer safety, environmental protection and social responsibilities, the development of new inventions and technologies, demand is constantly increasing.
HACCP, an internationally recognized system of food safety; is a "Food Safety and Risk Management System" consisting of the initials of the words "Hazard Analysis Critical Control Points".
With the HACCP System, starting from raw material production in a food chain, conducting hazard analyzes at all stages and points of the food chain such as food preparation, processing, packaging, storage and transportation, identifying critical control points where necessary and preventing any problems before they occur, by ensuring the protection of the system, it is ensured that reliable foods in compliance with certain norms are produced and presented to the consumers.
Like all systems, in HACCP; It consists of organized network-structures that have their own set-up mechanisms, which can be monitored, controlled and whose functions depend on each other, affect and influence each other. In this context, full participation and compliance of management and labor force is essential. It is also a multi-disciplinary practice. Production requires microbiology, chemistry, veterinary medicine, medicine, public health, environmental health, engineering, food technology to work together.
Determining the requirements of a safe food management system, the HACCP standard was originally designed by NASA in 1959 to produce zero defective and safe food for the American army and astronauts. Then, from the years of 1970, these standards have been used by the Food and Drug Administration (FDA) as a reference in legal audits.
In 1963, the World Health Organization (WHO) published the principles of safe food production. In this way, the HACCP Hazard Analysis and Critical Control Points System, which was applied only in the United States before, has attracted the attention of other countries, especially the European Union countries. In 1993, the Food Hygiene Directive was published for the European Union countries and the HACCP standard became mandatory in all food production.
The TS 13001 Hazard Analysis and Critical Control Points Management System standard issued by TSE is based on internationally accepted HACCP principles. This standard is also based on the Quality Management System and GMP Good Manufacturing Practices System standards. The TS 13001 standard covers the rules of the system consisting of these three main elements. Today, the HACCP Certificate is one of the required documents in public tenders.
First of all, companies that produce in accordance with HACCP standards will increase customer confidence. Customers ensure that the food they buy is healthy and safe. The company's brand name and image will be strengthened. The company is also prepared for legal audits and passes them smoothly.
Since the critical points that put people's health at risk are kept under control in a timely manner, the product quality is increased accordingly. This gives the company a competitive advantage and opens up new markets.
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