ISO 22000 Food Safety Management System
ISO 2200:2005 (Food Security Management System)
ISO 22000:2005 is a management system developed in order to provide international secure food procurement chain.
ISO 22000:2005, Food Security Management System – provides an appropriate structure for the international needs of all the organizations within the food chain globally. ISO 22000 standards have been established by developing the food standards as a result of the works with the Codex Alimentarius Commission related to the World Health Organization, United Nations Food and Agriculture Commission and international firms in this sector and food experts within ISO.
Historical Development of HACCP / ISO 22000:2005 Standard
- In 1973 in NASA (zero fault common Project in food production for astronauts.
- In 1993 93/43/EEC Food Material Hygiene Directive (in the European Union countries)
- In 1996, it became a legal obligation in the European Union countries
- In 1997 it became an obligation in our country with the Turkish Food Codex
- In 1998 HACCP Standard (In Denmark),
- In 2003 TS 13001 Standard
In September 2005 International Standard Organization (ISO) ISO 22000:2005 Food Security Management Systems Standard has been published.
What does ISO 22000:2005 provide to Firms?
- It is valid for all companies in the global food procurement chain
- It is a real global international standard
- It provides international Standard compliance
- It includes current retail Food Security Standard conditions
- It is appropriate with the HACCP Rule principles
- It provides the international communication with the HACCP terms
- It complies with the ISO 9001:2000 and ISO 14001:2004 management system terms
- It complies with the national food codex
- It provides security guaranty in all phases of the food chain
- It provides precondition sufficiency in official tenders
- It increases competition chance in domestic and foreign markets
- It places cleaning and hygiene awareness in the employers.
Some definitions about ISO 22000
FOOD SECURITY: It is a guaranty that the food doesn’t harm the person when it is prepared and/or eaten according to its aim.
PRE REQUIREMENT PROGRAM: Making a production by providing the necessary hygienic environment during food security and food chain, providing that the last product is prepared safely and basic conditions and activities in order to present secure foods.
OPERATIONAL PRE REQUIREMENT PROGRAM (OPG): the pre requirement program which is defined with danger analysis in order to control the contamination or production of dangers in the product or during the process and/or possible food security dangers.
KKN CRITICAL CONTROL POINT: The main step in order to decrease or remove the food safety danger and to apply a control.
CRITICAL LIMIT: A criteria which separates acceptability from non acceptability.