In recent years, the issue of food safety is increasingly being considered by all countries because of human health and economic dimensions. The emergence of food-borne diseases affects societies in health, social and economic terms. Chemicals, microbiological hazards and food additives above the permitted levels in food make food harmful to human health. Due to changes in the processing, production, distribution and consumption of food, consumers all over the world cannot be sure about the safety of foodstuffs and therefore monitor food problems more closely.
Food-borne problems affect not only human health but also the economic and social structures of families, communities, sectors and countries. Food trade makes huge gains all over the world, creates added value for the food sector and makes a significant contribution to the national income of countries. But on the other hand, food-borne risks cause serious health problems.
Today, the food industry is developing, food trade is becoming global and food production and distribution methods are changing. Food and feedstuffs are produced in many different ways and in different ways today. The products are sent to very different distances in very short time. In this way, the negative effects that will arise in foods can also spread very far away very quickly.
Therefore, it is very important to know ISO 22000 Food Safety Management standards published by the International Standards Organization, to be established in enterprises and to be implemented in a sustainable manner.
Scope of Food Safety Management System Trainings
Analysis of finished foods does not always give accurate results. It is important to keep all stages of the production process under control. Due to the need for a systematic method, Hazard Analysis and Critical Control Points (HACCP) systems were designed first. This system, which meets an important need, has become insufficient over time as it focuses only on production stages on the food chain. The International Standards Organization published the ISO 2005 Food Safety Management System standard in 22000 in order to ensure safer and healthier food production.
Thanks to this standard, enterprises make production in accordance with legal regulations on food safety and identify and control food safety risks, thereby reducing production errors and improving product quality. This system is aimed at ensuring food safety in every ring of the food chain.
our organization TÜRCERT Technical Control and Certification Inc.provides training services to food producing companies in addition to certification studies in order to establish TS EN ISO 22000 Food Safety Management System standards and to ensure continuity of application. The training programs organized for this purpose are as follows:
- ISO 22000 Basic Training
- ISO 22000 Documentation Training
- ISO 22000 Internal Audit Training
- FSSC 22000 Food Safety System Training
- BRC Food, Food Safety System Basic Training
- TS 13027 Hygiene and Sanitation Training in Food Production Facilities
- ISO 22004 Food Safety Management System, Guidelines for the Implementation of ISO 22000
- ISO 22000 Practice Training
The subjects of ISO 22000 Food Safety Management System Basic Training are as follows:
- ISO 22000: General information about the 2005 standard
- Food safety explanation of basic concepts
- Food regulations and related standards
- Hazard analysis and hazard analysis
- Critical control points
- Evaluation and selection of control measures
- HACCP plan
- Monitoring System
- Correction and corrective actions
- Case studies
These trainings are usually completed in two days and successful participants receive certificates.
Our company TÜRCERT Technical Control and Certification Inc., with all its managers and employees and strong infrastructure, ISO 22000 Food Safety Management System trainings.