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	ISO 22000
	ISO 22000:2005 Food Safety Management System ISO 22000: 2005 (Food Safety Management System) which defines the management of danger control, critical control points, preparation of quality management system, safe and healthy food production for the institutions that produce food and serve in food sector, was developed as a Standard to apply in global food trade. ISO 22000:2005 is a new Standard that was prepared to safe food supply all around the world. Food products affect our health easily. Because of that reason, safety of the food products is a demand of consumers and in the responsibility of producer companies. Food safety is seen as a constant quality parameter. If a manager wants to produce food in accordance with hygiene standards and wants safety in each party of products that is produced or sold, he/she should settle the Food Safety Management System. It should be maintained and its processing should be supported. ISO 22000:2005 Food Safety Management System is an important opportunity to management international food supply chain and provide food safety. This Standard was created as an effective device to apply and develop HACCP (Hazard Analysis and Critical Control Points). Food Safety Management System can be matched with ISO 9001 and ISO 14001 as a integrated system up to risk management. ISO 22000:2005 Food Safety Management Systems is defined generally below 4. Food safety management system 4.1. General necessities 4.2. Documentation necessities 5. Management responsibilities 5.1. Management commitment 5.2. Food safety policy 5.3. Food safety system planning 5.4. Responsibility and authority 5.5. Food safety team leader 5.6. Communication 5.7. Urgent case preparation and responding 5.8. Review of management 6. Resource management 6.1. Resource providing 6.2. Human resources 6.3. Infrastructure 6.4. Working (job) environment 7. Planning and realizing safely (healthy) food production 7.1. General 7.2. Pre-condition programs 7.3. Pre-stages for danger analyze 7.4. Danger analyze 7.5. Setting of operational pre-condition programs 7.6. Preparation of HACCP Plan 7.7. Up dating of documentation and pre-information which defines pre-conditions and HACCP plan 7.8. Verification plan 7.9. Traceability system 8. Validity, verification and improvement of food safety management system 8.1. General 8.2. Validity of control action combinations 8.3. Control of following and measuring 8.4. Verification of food safety management system 8.5. Development/improvement Transmission form TS 13001 to ISO 22000 It is predicted that ISO 22000 standard which was prepared by ISO (International Standard Organization) and published in 2005, can be replace HACCP Standard and accepted all around the world wise ISO 9000. The companies that have TS 13001 can be transmitted to ISO 22000. Integration ISO 22000 can be set individually. ISO 22000 was published to certification and can be integrated with ISO 9000, ISO 14000 systems in the company. To ease integration the item ordering of ISO 22000 is similar to ISO 9000. Benefits of ISO 22000 Discouraging other companies by providing competition in the market Making employees be conscious of hygiene and food safety Providing appropriateness to food legislation and laws Providing customer satisfaction and trust Providing trade eases in European Union Obstructing product lost by using preventive actions instead of corrective actions Improving product quality Providing general approach to security subjects Proofing for adequacy with specifications and legal acts Potential dangers became seen and corrected Providing economic controls to food based dangers Decreasing production and sales of incorrect product with process control Providing transmission of the product from quality control to preventive quality guarantee Decreasing food poisonings and immortality risks With legal audits define methods to decrease the problems to minimum level Decreasing food loss and the costs of them Improving working environment Providing food suppliers to have a food place in food supply chain Providing previous necessities in entering international markets Improving management effectiveness ISO 22000:2005 Standard identifies possible matters to cause danger in food safety and sets up these restrictions: Providing a HACCP system in accordance with Codex Alimentarius principles, Settling a management system, Good production applications (Pre-requisite programs), Effective communication in supply chain