The ISO 22000: 2005 standard, published by the International Organization for Standardization (ISO) on September 01, 2005, is the first international standard published as "Food Safety Management System". In the EU harmonization studies, all organizations in the food chain must have established a food safety management system and all food companies must implement the precondition program. In this context, ISO 22000 is a standard that will be accepted all over the world.
Food producers,
Food suppliers, wholesalers and retailers,
Packaging and packaging material manufacturers,
Seed and feed producers,
• Farmers,
• Additive material manufacturers,
• Food and catering service organizations,
• Retail and food service businesses and contracted organizations,
Organizations that provide transportation, storage and distribution services,
• Service provider organizations (Pest Control, etc.)
• Organizations indirectly participating in the food chain,
Organizations providing cleaning and sanitation services
• Manufacturers of equipment, cleaning materials and other food contact materials
Providing ease of trade all over the world as it is an internationally recognized system
• ISO 22000; covers other retail standards; mentions internationally known legal practices related to the standard and codex,
• Reducing costs and preserving the vision of the company due to the decrease in the ratio of products outside the specified criteria
• Fast, efficient and dynamic control of risks with system approach instead of product approach,
• To meet all consumer demands regarding food safety.
• Systematic management of prerequisite programs,
• Awareness of all personnel on food safety and hygiene and ensuring increased technical competence
• Minimizing the risk of food poisoning
• Providing dynamic communication with suppliers and customers, supervisors and other relevant parties about food safety aspects
• Enables proof of process control with documents,
• Establishing a serious and professional organization that knows its obligations,
• Minimizing the problems encountered in official audits
• Minimizing food waste (food spoilage, etc.) and the costs arising from this waste,
Efficient stock control and data provision
• Effective time management,
• Ensuring customer trust and satisfaction.
• Preventing competitors in marketing,
• Preventing product security problems,
• Notifying potential dangers in advance rather than relying on the experience gained by making mistakes,
• Systematically approaches effective control development.
