Food safety is the most basic need and right of people who want to be healthy and it is entirely the responsibility of the manufacturers. Organizations operating in the food sector must continuously produce in accordance with hygiene standards and ensure that the food produced is safe. For this purpose, it has to establish food safety systems and ensure the continuity of the system.

There are various standards on food safety prepared and implemented. Organizations that establish and manage one of these systems in their business, can also receive documents of these systems to requests. Now let's briefly focus on these systems.

ISO 22000 Food Safety Management System

In the year 2005, the International Standards Organization has established the standards that food companies must comply with in order to produce safer and healthier food and published the ISO 22000 Food Safety Management System.

This system aims to communicate between producers, suppliers, authorities, consumers and other related organizations and thus to ensure that food can be monitored at every step. The ISO 22000 standard for ensuring food safety at every stage of the food chain includes HACCP principles.

BRC Food, Food Safety System

This standard was prepared by British retailers in 1998 and covers the requirements for food, consumer products and packaging materials. In the revision of 2002, certification conditions were added. The main purpose of this standard is to establish a structure that includes international food safety standards.

HACCP Hazard Analysis and Critical Control Points System

The HACCP standard, which includes requirements for a safe food management system, was designed by NASA in 1960 to produce safe and zero defective food for the American army. The Food Hygiene Directive issued by the European Union in 1993 obliges the HACCP standard in food production.

HACCP standards are intended to deliver reliable products to consumers and set out the food safety requirements. However, this standard is based only on the production stage of food production. After the 2006 year, the HACCP Certificates became obsolete and organizations returned to ISO 22000 Food Safety Management System standards.

Halal Food Standards

According to their religious beliefs, Halal Food standards have been developed for people who want to be fed with halal food and do not want to enter into temptation. The main feature of Halal Food standards is that all products are produced in compliance with the principles of Islamic belief, starting from the entry of raw materials to the enterprises and offering them to consumers. All substances used in the composition of the food product must comply with Islamic criteria in terms of both the source and the method of manufacture. On the other hand, the product is expected to meet Islamic criteria for the selection of packaging materials and storage conditions.

If you want to get more information about the certificates about food safety, the managers and employees of the TÜRCERT certification body operating in the field of certification studies, inspection and test studies and training services will always be with you.