When it comes to food, hygiene is the most important point in every process from production to consumption. Unhealthy and unhygienic foods can adversely affect human health and cause mass health problems. Millions of people to meet the various nutritional needs of thousands of tons of food produced every day and all these products to the table until the logistic operations are done.
What is meant by the name of the food chain actually refers to the entire process of a product, starting from the field until it comes to the table to be eaten. In short, the production of foodstuffs, starting from the field, preparation, processing, production, packaging, storage, transportation, distribution and finally launching to the market is called the food chain.
At all stages of the whole food chain, when it is produced and consumed by people in accordance with their intended use, it should not be hesitated that it will not cause a health problem or harm people. Food safety requires this. Food safety systems are the systems that ensure that they are safe during production and delivery of food.
Superior blind tests, regional inspections can never be relied upon in such a delicate matter. Food is such a sensitive issue that it is not possible to reach the right result by analyzing some of the goods or services produced. There is a need for a more systematic method that encompasses all stages of production. Based on this need, Hazard Analysis and Critical Control Points system was designed first. This system, which is called HACCP in short, is a systematic and logical system that will meet the expectations to some extent.
The issue of food is not a local issue, it is a global issue that covers the whole country and even all countries when export - import is considered. In 2005, the International Standards Organization determined the standards that organizations operating in the food industry should comply with for safer and healthier food production and implemented the ISO 22000 Food Safety Management System. Food producing organizations also want to establish a Food Safety Management System in their businesses in order to prove that they produce in accordance with hygiene conditions at every stage of production.
This system for ensuring food safety at every stage along the food chain also includes HACCP principles. HACCP principles are based only on the production stage of food production. HACCP Certificate is valid only for manufacturing companies. It is not an ISO standard and the HACCP system is not accredited internationally. After the 2006 year, HACCP Certificates became invalid and the organizations holding this certificate started to return to ISO 22000 Food Safety Management System standards. These standards demonstrate that an organization complies with all relevant legal regulations on food safety.
A company that has adopted the subject of food safety and established ISO 22000 Food Safety Management System in order to establish a standard order in production activities can obtain ISO 22000: 2005 Food Safety Management System Certificate through a certification institution. Since this document demonstrates that the organization operates at international standards, it is easier for the organization to trade around the world.
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