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FOOD SAFETY MANAGEMENT SYSTEM ISO 22000

ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM
ISO 22000; is a management system applied for determination of the existing and potential hazards in the food supply chain, determination, implementation, monitoring of measures for their control, evaluation and analysis of results, and constant improvement of implementations.
Potential devastating effects of food-borne contagious diseases is extremely high not only on human life but also on the economies of institutions and countries. Every year hundreds of people throughout the world catch diseases due to food poisoning, and food manufacturer institutions pay high compensations and incur immeasurable damages in the credit of the institutions.

Therefore, risk management has become imperative for all institutions willing to preserve their position in the market including restaurants and catering companies, all institutions providing packaging service, producers of equipment and chemicals used in food production and relevant activities as well as service institutions such as pest control, cleaning, transportation and logistics.

Intermediate and end-consumers prefer reliable institutions which can provide the guarantee they need. ISO 22000 applies to all institutions in the global food supply chain, and is an international standard. ISO 22000 provides a substructure on compliance with national standards and most of the existing Food safety standard conditions. It is compatible with the structure of ISO 22000, and articles of the management systems ISO 9001 and ISO 14001.

ISO 22000 Food Safety System Benefits
• Thus, the customers will have been assured that products are produced hygienically and safely.
• It shows that all necessary measures have been taken at the production stages of the food products.
• It suggests a system approach instead of a product approach.
• It provides source optimization through the food supply chain.
• It allows hazard analyses for all control measures.
• It develops the quality of the products, increases confidence in the product, reduces the risk of production and sale of the products.
• It prevents probable hazards and ensures reliable food production and service to customer.
• It ensures transition from the quality control of the products to preventive quality assurance.
• It ensures reduction of customer complaints, and thus time and cost savings.
• Potential hazards in production and products are revealed and can be eliminated early.
• It reduces costs caused by outages and returns.
• It helps development of better relations with local authority in relation with food safety.
• It ensures increase of competitive power within and outside the European Union throughout facilitated trade.

GERİ

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