The production and supply of healthy and safe foods is the most basic and indispensable element of a healthy diet. For this purpose, various control methods and approaches have been developed by various groups, academics and official authorities, including manufacturers, processors, carriers, wholesale and retail sales organizations. It is seen that the measures taken for the realization of safe food production in the old approaches are generally evaluated on the basis of the controls on the end product. The control applications made in the final products show the errors and hazards present in the final product.
Today, for safe food production, starting from the production of raw materials, additives, auxiliary materials and packaging materials, the necessity of an approach that keeps the selection and evaluation of suppliers, their acceptance into operation, production stages, including final storage and shipment, has emerged. HACCP (Hazard Analysis and Critical Control Points) System is one of these approaches. Relevant official bodies and national standards organizations of various countries have made important regulations regarding the HACCP System and published standards. Despite the fact that the emergence of the HACCP concept has a history of more than 30 years and the concept has international validity, a common and comprehensive standard that will be accepted worldwide for the HACCP System has not been established during this time.
In international markets, the fact that almost every country has a food safety standard and the difficulty and reluctance of other countries to adapt to each other has revealed the need to prepare and publish an international standard on this subject. For this purpose, ISO 22000 Standard has been started to be prepared by TC 34, one of the working groups within the International Standards Organization (ISO), and the related standard has been adopted as an international standard with the name "ISO 22000:2005 Food Safety Management Systems - Requirements for All Organizations in the Food Chain". It was published in September 2005.
While ISO 22000 is the standard that defines and certifies the conditions to be applied during the establishment of the Food Safety Management System, there are also published guide standards and all of them are called ISO 22000 series. Although there are many standards in the ISO 22000 series, ISO/TS 22004 is the application guide of ISO 22000. The ISO 22000 Standard is not a standard that conveys the applications of ISO 9001 for the food industry, as some people have conveyed. However, it is also very ideal for the work of establishing an integrated system in accordance with ISO 22000, ISO 9001 and ISO 14001 and is a food safety standard that fully covers the concept of HACCP.