ISO 22000 CERTIFICATE

ISO 22000 (HACCP) Food Safety System; is related to the presence of hazards in food at the time of consumption or (when used by the consumer) resulting from food. Entry to the food safety hazards can occur at any stage of the food chain, so it is important to carry out effective control throughout the food chain. For this reason, food safety is a phenomenon provided by the contribution of all units in the food chain.

 

It covers a chain ranging from feed manufacturers to primary producers, from food processors, to transportation, storage operators and subcontractors to retail outlets and food services (including relevant organizations such as equipment manufacturers, packaging material, cleaning agents, additive and ingredient manufacturers). The service providers are also included in this chain.

 

In order to ensure food safety throughout the food chain until the final consumption, the International ISO 22000 (HACCP) Food Safety System Standard defines the requirements for the food safety management system that combines the elements that are generally considered as key items: 

 

• Interactive communication
• System management
• Prerequisite programs
• HACCP principles  

Communication along the food chain is mandatory to ensure that all relevant food safety hazards are identified and adequately controlled at every stage in the food chain. This shows the communication between the organizations from the lowest to the highest level throughout the food chain. Communication on hazards and control measures identified along with the consumers and suppliers shall help clarify the consumer and supplier's requirements (such as the use of the end product, what it requires and its effects on the end product)

 

Knowing the organization's role and position in the food chain is mandatory to deliver safe food products to the end consumer and to provide effective communication.  

 

The most effective food safety system can be achieved by establishing and implementing a regular management system and cooperation among all management activities of the organization, and updating them when deemed necessary. This fact ensures the maximum benefit between the organization and the relevant units. This international standard has been placed in the same line with ISO 9001 to increase the compliance between two standards.

 

The International ISO 22000 (HACCP) Food Safety System Standard can be applied independently of other management system standards. The execution of this standard may be in the form of sequence or in cooperation with the current relevant management system requirements, or the organization can use the existing management system or systems to establish a food safety management system that meets the requirements of this international standard.

 

Historical Development of ISO 22000 (HACCP)

1959-1960 Initial studies, NASA wanted zero defect program to guarantee the safety of foodstuffs that astronauts going to space will consume,

 

1963 World Health Organization (WHO) published HACCP principles in Codex Alimentarius,

 

1973 Execution of the zero error joint project of NASA (American National Aviation and Space Organization), Natick American Army Laboratories and Pillsbury group in food production for astronauts and introducing the concept of HACCP to the literature,

 

In 1985, the US National Academy of Sciences advised that HACCP approach should be adopted in food processing facilities to ensure food safety,

 

June 14, 1993- HACCP's legal entry into the laws of the European Union countries with 93/43/EEC “Foodstuff Hygiene” directive,

 

1996- Making it a legal obligation to be complied by the whole food industry in Europe,

 

In Turkey, application of HACCP in the food industry became mandatory through Turkish food Codex as of November 16, 1997. In the “Regulation on Production and Control of Foods” published in the official newspaper dated 09.06.1998, the application requirement of the HACCP system has been specified. Also as to be valid as of 15.11.2002 in the same regulation; it has been made compulsory for other enterprises producing food, especially those processing meat, milk and seafood, to gradually apply the HACCP system.

 

February 20, 1998- Publication of DS 3027/1998 HACCP Standard in Denmark,

 

The publication of HACCP standard on March 3, 2003 under the name of TS 13001/March 2003, “Food Safety Management Based on Hazard Analysis and Critical Control Points (HACCP) Management Rules for Food Producers and Suppliers”.

 

September 1, 2005 Publication of ISO 22000 “Food Safety Management Systems-Requirements for Organizations in the Food Chain”. 

 

ISO 22000 (HACCP) Standard Series

ISO 22000 Food Safety Management System - Requirements for organizations in Food Chain

ISO/TS 22003 Food Safety Management System - Requirements for organizations conducting audit and certification of food safety management systems (first quarter of 2006)

ISO/TS 22004 Food Safety Management System - Guide to the implementation of ISO 22000:2005 (November 2005)

ISO 22005, Traceability in feed and food chain - General principles and guidelines for system design and preparation ,

The direct and indirect organization that can make certification within the scope of ISO 22000 (HACCP) standard are as follows.

 

A) Direct Organizations,

-  Farmers,

-  Harvesters,

-  Feed producers,

-  Food ingredient producers,

-  Food producers,

-  Food vendors,

-  Food services,

-  Catering companies,

-  Institutions providing cleaning and sanitation services,

-  Carriers, storage and distribution organizations, etc.

 

B) Indirect Organizations

-  Equipment providing institutions,

-  Cleaning and sanitation agents,

-  Packaging materials

-  Organizations producing other items in contact with food, etc.

 

 Benefits in Implementing ISO 22000 (HACCP) Food Safety System

 

-  Ensuring reliability in the market

-  Minimization of disease risk resulting from food

-  Informing and raising awareness of the consumer

-  Elimination of product returns and image protection due to a decrease in non-standard production

-  Providing the opportunity to make easy decisions by presenting critical information to the management, 

-  Bringing the risk of product recalls to minimum with ISO 22000 (HACCP), 

-  Export facilitation due to being an internationally recognized system

-  Being a systematic and preventive approach to identify the food safety hazards and to implement control measures,

-  Assisting the audit of the organizations that have legal audit right,

-  Decrease in the legal expenses and insurance costs,

-  Reduction in the production costs (reduction of product returns and losses)

-  Providing continuity in the product quality,

-  Ensuring that potential hazards are reported in advance, rather than relying on experience gained by making mistakes.

-  Building a good place in the supply chain/building trust

-  Causing awareness of employees about hygiene and food safety, 

-  Availability at every stage of the food chain, 

-  Being the definer of the quality management systems such as ISO 9000, Being more effective than traditional inspection and control systems, 

-  It is a reliable system approved by FAO/WHO

                                    

ISO 22000 (HACCP) Food Safety System Terms

 

What is HACCP Team?

The group of people who came together for the establishment and implementation of HACCP

WHAT IS DANGER ANALYSIS?

-  Controlling the processes in terms of food hygiene

-  Identification of the potential problems,

-  Ensuring the effectiveness of necessary controls

 

Hygiene

In general, 3 basic aspects of Hygiene draw attention:

-  The hygiene of the whole environment - facility starting from the purchase until the service is consumed,

-  The hygiene of all food starting from the purchase until the service is consumed,

-  Hygiene of all personnel starting from purchasing until the service is consumed

(These issues should be taken into consideration in the returns that may take place after consumption.)  

What is Danger?

 

Briefly:  It is everything that can harm the consumer. However, its classification is done in the HACCP literature as follows:

 

• Microbial contaminants
• Physical contaminants
• Chemical contaminants
• Allergens

 

Microbial contaminants are the main cause of food borne diseases.

 

Microbial Contaminants

• Viruses
• Microscopic parasites
• Food poisoning bacteria from different sources

 

Physical Contaminants

• Such as metal, glass, plastic
• Such as stone, leaf
• Such as jewel, bristle, nail
• Such as dirt, dust, flies, bones

 

Chemical Contaminants

• Cleaning Chemicals
• Industrial production chemicals
• Medical and agricultural chemicals
• Pesticide poisons

 

Allergensler

• Foods that cause dangerous reactions
• Immune response to external proteins
• Safe for many people
• Products are usually marked

 

Food Safety:  The assurance that food will not cause harm to the consumer when it is prepared and/or eaten properly
sebebiyet vermeyeceği güvencesi

 

Food Chain: A series of stages and operations involved in the production, processing, distribution, storage and transportation of a food and its components from initial production to consumption.

 

Food Safety Hazard: Biological, chemical or physical element or food status in food that has the potential to cause an adverse health effect

 

Food Safety Policy: An organization's detailed commitment and direction regarding food safety, as officially stated by its senior management.

 

End Product:  A product that will not be subjected to further processing or conversion by the organization.

 

Flowchart:  Schematic and systematic presentation of sequencing and interactions of steps that take place until the final product.

 

Control Measure:  Action or activity to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

 

Prerequisite program:  By ensuring the required hygienic environment throughout the food safety and food chain, the basic conditions and activities to make an appropriate production, ensure the safe preparation of the end product and offer safe foods for human consumption.

 

• (GAP) Good Trade Practices
• (GVP) Good Distribution Practices
• (GMP) Good Manufacturing Practices
• (GHP) Good Hygiene Practices
• (GPP) Good Manufacturing Practices
• (GDP) Good Veterinary Practices
• (GTP) Good Agricultural Practices

 

Operational Prerequisite Program (OGP): A prerequisite program that is defined by hazard analyses as it is mandatory in order to control the contamination or reproduction of possible food safety hazards and/or food safety hazards in the product or process environment.

 

CCP Critical Control Point:  The essential (food safety) step where control is applicable and to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

 

Critical Limit/Limit:  Criterion that separates acceptability from unacceptability.

 

Monitoring:  Conducting a planned series of observations or measurements to assess whether the control measures are working as intended or not.

 

Correction:  The action to eliminate the inappropriate situation detected.

 

Corrective Action:  The action to eliminate the cause of a detected nonconformity or other undesirable situation

 

Validation:  The determination of the efficiency level of the data obtained through the control measures managed by the HACCP plan and Operational prerequisite program

 

Verification:  Confirmation that the specified requirements have been met through the provision of objective evidences.

 

Validation:  The process performed to demonstrate that a device, equipment, the method or system performance are according to the determined conditions.

 

Verification:  Verification of a device, equipment, method or system with written records by testing the conformance for the specified purpose
olduğunun test edilerek yazılı kayıtlarla onaylanması.

 

Oualification:  Control and/or test approval of certain parts, sections or units of the system that make up a certain part of the validation process.

 

Calibration: Operations to determine the relation between the value displayed by a measuring device under certain conditions and the known measured size

 

Risk:  It is the estimation of how important is a potential hazard and what is the possibility of leading to the problem.

 

CCP (Critical Control Point):  It is a process stage where control can be applied to eliminate a hazard for food safety or to reduce it to acceptable levels.

 

Critical Limit:  The critical control points in the product are the values determined to control them.  

 

Decision Tree: A series of questions used to identify critical points

 

Monitoring:  The planned measurements and observations carried out at critical points.

 

Verification:  The methods and procedures used to determine whether the Haccp plans are in conformance with the Haccp system or not.

 

HACCP Plan:  The document containing the path to be followed for controlling a certain process.