ISO 22000 Food Safety Management Standard covers the requirements of the food safety management system required to ensure that food is safe at the time of consumption and to demonstrate its ability to control threats to food safety in an organization in the food chain.
This standard can be applied in any organization, regardless of its size, that wants to produce safe food by applying the system in any way in the food chain. Internal and/or external resources may be used to fulfill any requirement of this standard.
This standard covers the following conditions that an organization should have;
a) Making products safe for the consumer according to their intended use, by planning, implementing, maintaining and updating as necessary a food safety system,
b) Demonstrate that it complies with legal and regulatory food safety requirements,
c) Evaluate and value customer needs and demonstrate bilateral compliance with consumer requirements regarding food safety in order to increase consumer satisfaction,
d) To communicate effectively with suppliers, customers and relevant units in the food chain on food safety issues,
e) To guarantee that the organization complies with the food safety policy,
f) To demonstrate the compatibility of the organization with the relevant groups,
g) Working for the certification and/or registration of the food safety management system from an external organization or declaring its compliance with this standard or evaluating its own compliance.
All requirements of this standard are general and are intended to apply to all establishments in the food chain, regardless of size and complexity. This standard includes organizations directly or indirectly involved in one or more stages of the food chain. Organizations directly involved in this framework; feed manufacturers, harvesters, farmers, food ingredient manufacturers, food manufacturers, vendors, food services, catering companies, organizations providing cleaning and sanitation services, carriers, storage and distribution organizations. Organizations that are indirectly involved include, but are not limited to, organizations that provide equipment, cleaning and sanitation agencies, organizations that manufacture packaging materials and other items in contact with food. This standard allows organizations such as small and/or less developed businesses (such as small farms, small distributors, small retailers or food services) to apply externally developed combinations of control measures. The certificate, which is entitled to receive after the audit, is valid for 3 years. Publication and expiration dates are defined on the certificate. At the end of the expiry date, the document becomes ordinary paper and loses its validity. In addition, in order for the documents that are entitled to receive after the audit to be valid for 3 years, they must successfully complete the interim audits carried out in the periods determined by the audit team (minimum once a year). Details on this subject are defined in the contract text mutually signed after the application.
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