In recent years, food safety has become increasingly important not only for our country but also for all foreign countries, on the one hand, and on the other hand for the health of people. This importance increases day by day due to the deterioration of people's health due to foodstuffs, economic losses and causing some social problems.

Biotoxins, chemical infectious substances, mycotoxins, microbiological hazards and food additives that may be present in foodstuffs are harmful to human health if the criteria and limit values ​​determined by legal regulations and domestic and foreign standards are exceeded. Today, as a result of drastic changes in the processing, production, distribution and consumption of foodstuffs, consumers all over the world are not sure about the safety of foodstuffs and closely monitor the problems arising from foodstuffs.

Foodborne problems not only create health problems, but also affect the social and economic structures of countries. Food trade globally contributes to national income while providing foreign exchange to food exporting countries and adding value to the food sector. If food-borne risks persist, this will lead to serious health problems in all segments of the society, lower labor productivity and economic losses.

Foodstuffs are now produced by modern technological methods and delivered to even distant countries in a short time. However, any food-related problem to be experienced can also be transported to very remote countries in a very short time. The dioxin problem in Europe at the beginning of the twenty-first century is the most vivid example of this. Within two weeks, dioxin contaminated feeds were sent to more than 1500 farms. Foods from animals fed with these feeds have spread to several countries in several continents in a few weeks. The economic and health effects of this phenomenon are still up to date.

In order to avoid such risks in the future, the FSSC 22000 Food Safety Management System standard is of great benefit. In addition, the main benefits of this standard are as follows:


  • Securing food production with prerequisite programs
  • Improve the quality of foodstuffs
  • To create a discipline in production activities
  • To gain priority in entering international markets
  • Ensuring the collective responsibility of all employees and thus implementing an effective self-control system
  • Building trust in the supply chain