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ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM CERTIFICATE

The Food Safety Management System (GGYS) is the establishment, implementation and implementation of the system necessary to keep the activities in this regard under control in order to protect all organizations operating in the food sector against all risks that threaten food safety and to minimize the risk effects against risks that cannot be removed completely and is to be maintained. The food safety management system can be applied in all organizations with food related activities regardless of its structure, type and size.

The purpose of the Food Safety Management System;
With the logic from field to fork, it is to ensure the safety of the relevant food throughout the food chain, starting from the supply for production or process to the delivery to the end consumer. It is aimed to provide safe foods in accordance with the legislation under controlled conditions at every stage such as raw material supply, production, processing, packaging, transportation, storage and presentation in foods.

TS EN ISO 22000 Food Safety Management System Standard;
This standard is the basic principle and framework for the SSMS of an organization that is directly or indirectly involved in the food chain and determines the specific SSMS requirements for organizations in the food chain. Other food safety guidelines, food industry specific specifications and / or requirements can be used with this framework. Adopting a food safety management system (GGYS) is a strategic decision that can help improve an organization's overall performance on food safety. Potential benefits of implementing a GGYS based on TS EN 22000 Standard are as follows:
a) Planning, implementation, operation, maintenance and updating of a GGYS that provides products and services in a safe and suitable way for their intended use;
b) Demonstration of compliance with applicable legal and regulatory food safety requirements;
c) Examining and evaluating mutually agreed customer food safety requirements and showing compliance with them;
d) Effectively communicating food safety issues to relevant parties in the food chain;
e) Ensuring that the organization complies with the specified food safety policy;
f) Demonstrating compliance with interested parties;
g) The reputation and gains to be gained as a result of the certification of the organization's GGYS to KAS Certification;

Food safety hazards can occur at any stage of the food chain. Therefore, adequate control is required throughout the food chain. Food safety is ensured by the joint efforts of all parties in the food chain. This standard specifies requirements for a SSMS that combines the following generally known basic elements:
- Interactive communication;
- System management;
- Prerequisite programs;
- Hazard analysis and critical control point (HACCP) principles.

In addition, this standard is based on common principles specific to ISO management system standards. These management principles:
Customer focus;
Leadership;
Participation of people;
Process approach;
Improvement;
Decision making based on evidence / information;
It is relationship management.
TS EN ISO 22000 certificate replaces the HACCP standard documents published by various countries, it is the most accepted document for the food sector in the world as it contains HACCP rules. The TS EN ISO 22000 standard can be applied independently of other management system standards, as well as integrated with other management systems (such as ISO9001, ISO 14001).
TS EN ISO 22000 Food Safety Management System Standard is the international CODEX where it is aimed to ensure food safety throughout the food chain, to establish and implement a regular management system and cooperation between all management activities of the organization, to analyze all processes and to make updates and continuous improvement when necessary. Based on the HACCP implementation stages and principles, ISO / TC 34 has been prepared by the SC 17, Food Safety Management Systems Subcommittee affiliated to the Food Products Technical Committee.
Establishment with an effectively applied ISO 22000 System; Provides reliability to all national and international relevant parties, ensures compliance with HACCP Rule principles, Ensures the adoption of system approach instead of product approach, Provides more effective and more dynamic food safety hazard control, eliminates the conceptual confusion between ISO 9001, HACCP, BRC and IFS.
The system required by this standard; All organizations that are directly or indirectly involved in the food chain (e.g. feed producers, animal food producers, wild plant and animal collectors, farmers, food component) that want to effectively control food safety hazards throughout the whole food chain and produce safe food for consumers manufacturers, food manufacturers, retailers and food service providers, catering services, cleaning and health services, transportation, storage and distribution services, hardware suppliers, cleaning and disinfectants, packaging materials and other food contact materials, etc.).
With an effective ISO 22000 GGYS, the expert ISO 22000 auditors of KAS INTERNATIONAL CERTIFICATION will provide you with the most professional audits and will make specific reports for your business in achieving your food safety goals.
•     TS EN ISO 22000 Food safety management systems - conditions
•     TSE ISO / TS 22002-1 Food Safety. prerequisite prog- Div1: Food manufacturing
•     TSE ISO / TS 22002-2 Food Safety. prerequisite prog- Div2: Food and beverage service
•     TSE ISO / TS 22002-3 Food safety. Prerequisite prog- Div3: Farming
•     TSE ISO / TS 22002-4 Food safety. prerequisite prog- Div1: Production of food packaging
•     TSE ISO / TS 22002-5 Food safety. prerequisite prog- Div5: Transport and Storage
•     TSE ISO / TS 22002-6 Food safety. prerequisite prog- Section 6: Feed and animal food
•     TSE ISO / TS 22003 GGYS-Inspection and certificate. Requirements for the provider organization
•     TS ISO 22004 GGYS - ISO 22000 application guide
•     TS EN ISO 22005 Traceability in feed and food chain - Basic principles and general features of system design and implementation

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