Ensuring safety in food production is vital for the protection of human health. Some chemicals are used in the production and handling of raw materials used in the production of foodstuffs, and they are dangerous to the extent of uncontrolled use. In fact, natural toxic substances, toxins produced during processing, heavy metals such as lead, arsenic, mercury, industrial chemicals and materials passing through packaging materials are dangerous substances that no one would even think of. And if they are joined by fraudulent substances that threaten food safety, the magnitude of the danger is obvious. Laws and regulations impose mandatory restrictions on the use of such substances.

Ancak food chain There are too many elements in it, and preventing any harmful chemicals from entering food at any stage is not as easy as it seems. The traceability of products is a crucial step in ensuring food safety. The system that will provide this ISO 22000 Food Safety Management System'Dr. This system includes standards to control the food production stages from the stage of growing the product in the field to the stages of packaging and storage and shipment.

ISO 22000 standardsIn order to ensure compliance, food producing organizations need to have some basic criteria. For example, the HACCP standards that existed before these standards should be adopted and implemented within the organization. This means that critical control points have been identified and prevented. In addition, production processes must be identified and documented. In addition, the establishment of a Quality Management System is not an obligation but an added value.

From here, now ISO 22000. We can look at the basic principles of the Food Safety Management System:

  • Situations that may be dangerous at any stage should be identified and evaluated. This is the so-called hazard analysis.
  • Necessary precautions should be taken in case of danger. That is, checkpoints should be identified and what should be done.
  • All stages of food production should be defined, including the raw material state of the product, the additives used, the packaging materials that come into contact with the product, and the final product characteristics.
  • All rings of the consecutive food chain must be traceable.

ISO 22000. food safety If you want to get more detailed information about the basic principles of Management System, TURCERT certification organization managers and employees are ready to support.