ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM CERTIFICATION

ISO 22000: How Do I Get Food Safety Management System Certificate?
• Application and contracting (FR-SP-02 Certification Agreement),
• Planning the audit (PRS-11 audit planning procedure),
• Implementation of the audit (PRS-05 system certification procedure),
• Certification committee decision,
• Publication of the certificate.

ISO 22000 Food Safety Management System
Designing, implementing, maintaining, and updating a food safety management system by safeguarding food safety to the final consumer, the ability to control food safety, and safeguarding the food to the consumer for its intended use and compliance with legal and regulatory food safety requirements.

ISO 22000 Food Safety Management System Development
1963 The publication of HACCP principles in the World Health Organization (WHO) Codex Alimentarius,
In 1985 the US National Academy of Sciences recommended that HACCP should be adopted in food business facilities to ensure food safety,
14 June 1993 – HACCP’s entry into the laws of the European Union with the directive of 93/43 / EEC Hygiene of Foodstuffs Mad,
The 1996-European food industry should be applied as a legal necessity,
As of November 16, 1997, HACCP applications were made compulsory in Turkish Food Codex and food industry,
20 February 1998- Publication of the DS 3027/1998 HACCP standard in Denmark,
First publication: 1 September 2005 ISO 22000: 2005
First revision: ISO 22000:2018

ISO 22000 Food Safety Management System Benefits
-Compliance with legislation,
-Meeting the demands of consumers regarding food safety,
-Ease of export,
-Reduce the risk of product recovery,
-Awareness of the employees about hygiene and food safety,
-Reduction of food poisoning and death risks,
-Improvement of the working environment,
-Ensuring customer confidence and satisfaction,
-Reduction of losses.

Certificate Validity Period: 3 Years
Audit Period: At least every 12 months.