ISO 22000 HACCP

To be healthily is basic needs and rights of a human. Food products effect easy our health Consequently food safety product is absolute request of consumer and it is responsibility of management in producing company. Therefore according to quality system terminology; we have to look at food safety as quality parameter absolutely and unchanging.

If a governor wants ta have safety product according to suitable hygiene standard, they should establish food safety control system , provide continue and support.

Only analysis does not give assurance for food safety because very small part of product can be analyzed. We need to have method which prevents and uses systematically all process levels. HACCP (Hazard Analysis ana Critical Control Points) brings systematic and logical approach for this aim. Food safety is very important for integration of Europe Community. Also audit of formal foundations as Agriculture Ministry and Food codex include this standard needs.

HACCP STANDARD SERIAL

ISO 22000 food safety management system – requirements in food chain organizations

ISO/TS 22003 food safety management system – requirements for bodies which audit food safety management and certification (first quarter of 2006 year)

ISO/TS 22004 Food safety management system – Related ISO 22000: 2005 guide (November 2005)

ISO 22005, Bait and monitoring in food chain – general principles and guide for system design and preparing

WHO CAN APPLY

Directly or indirectly organizations which do certification in the scope of ISO 22000 standart are the following .

A) Organisations,
1. Farmers,
2. Harvesters ,
3. Bait producers ,
4. Food component producers ,
5. Food producers ,
6. Food sales,
7. Food Services ,
8. Ready food companies ,
9. organizations which give cleaning and sanitation services,
10. Carriers, storage and distribution organizations etc

B) Indirect organisation
1. Organizations which provide equipment ,
2. Cleaning and sanitation agents,
3. Packing materials
4. Organizations which produce other elements contacting with food .

HACCP

HACCP is to present safety product to consumer, reliant occurring and protecting of correctly working system.

Hazard analysis is done in food chain at every level and points starting from getting of raw materials, food preparing, operation, production, packing, storage, transport, critical control points are determined in necessary place and monitors these points, prevents without occurring of problems, every size of organization can apply , produces safety foods as suitable to clearly standards.

BASIC PRINCIPLES OF HACCP

HACCP is occurred 7 basic principles the following generally:
1. Doing of hazard analysis
2. Determining of critical control points
3. Occurring of critical limits
4. Establishing of system for monitoring of critical control points
5. Points which are not under control, are monitored and if there is, corrective action is occurred
6. Control procedures are occurred that operation of system are audited efficiency.
7. Documentation system which includes procedure and records, is occurred to apply this principles.