Food, which is the main source of nutrition, becomes dangerous and dangerous to human health if adequate hygienic conditions are not met during production.. Safe foodare clean foods that do not lose their nutritional properties and are intact in terms of physical, chemical and microbiological aspects. Factors causing food spoilage threaten food safety. The production of reliable food depends on the prevention of food contamination from various sources at all stages of production, from harvesting to the consumer. The health of the food produced is determined by the controls in the processes.

Official bodies conduct product controls only on the final product offered to the consumer. The final product check does not usually give all the information about the product. If the product is defective, it does not offer a solution to improve it. Such checks are only intended for detection of errors. However, the organizations engaged in production are responsible for all the inputs used in production, from marketing to product. It has to apply quality control at every stage of production. Everything that affects the product directly and indirectly, such as raw material input, additives, packaging materials, and compliance with the cleaning rules of employees, is under control. In addition, unnecessary use of energy and resources is prevented, costs are reduced and productivity is increased.

The search for a quality management system based entirely on food safety has started at 1960s. A risk management system called Hazard Analysis and Critical Control Points (HACCP) was developed for the production of food to be given to astronauts.

ISO 22000 Food Safety Management System Posted in 2005. This standard aims to ensure the communication and traceability of safe food at all stages of production and between the rings of the production chain. It is based on the HACCP standard. The ISO 22000 standard is intended to ensure that consumers receive quality, reliable and healthy products and services at an international level.

ISO 22000 Certificate, food production companies, against their customers to show how much they are loyal to the principles of food safety and food safety is required to guarantee. Organizations wishing to obtain this document should establish the ISO 22000 Food Safety Management System and identify risks for all processes. They must then apply to an ISO 22000 Certificate by applying to a certification body.

Numerous certification bodies meet customers' various quality management system certification requirements. The selection of the certification body should not be confined to price research alone;

One of the biggest obstacles in the process of integration with the European Union is food. The European Union is very sensitive to this issue. While the government is trying to improve food safety through legal regulations, it encourages food manufacturers and food-related organizations to obtain the ISO 22000 Food Safety Certificate.

The TÜRCERT certification body carries out its conformity assessment activities with the powers it receives from national and international accreditation bodies. If there are any doubts about the ISO 22000 Certificate and the organization from which it will be obtained, if there is a need to obtain an ISO 22000 Certificate, you can immediately apply to the TÜRCERT certification body. TÜRCERT serves all management systems with its experienced managers and employees.