Food hygiene means that the production, storage and consumption of various foods are done in full compliance with health conditions. Creating and maintaining clean and healthy conditions in the production of foodstuffs in the food sector is one of the most important issues of our country and the world today. Nutrition is the most basic need of human life. Nutritional needs must be met with foodstuffs that are chemically, physically and biologically safe. The basis of the food hygiene examination is to ensure that the enterprises produce under cleaner and hygienic conditions and that the consumers trust the food produced.
It refers to all measures taken for the establishment and protection of hygiene, cleanliness and health conditions through its applications in the food sector. In fact, this approach needs to be handled and implemented together with food and environmental hygiene. The cleanliness of enterprises is extremely important in terms of consumer health and product safety.
In hygiene practices in the food sector, it is essential to identify possible hazard factors, to give them the necessary importance, to make efforts to control and eliminate hazards, and not to neglect cleaning and disinfection practices. In this sense, it is also important that employees are healthy and knowledgeable about hygiene.
Food Hygiene Examination How?
Food production requires above all moral and legal responsibility. All consumers want to buy healthy and reliable food products. Legal arrangements have been made to ensure and control the fulfillment of this need.
Food hygiene inspection and controls are carried out in accordance with the Food Hygiene Regulation issued in 2011 and TS 2003 Hygiene and Sanitation - General Rules standard published in 13027. The law gives businesses the responsibility for safe food production, but they are responsible for the production of safe and healthy food, even without supervision.
The aim of the Food Hygiene Regulation issued by the Ministry of Food, Agriculture and Livestock is to ensure the protection of consumers in terms of food safety and to explain the general rules for food hygiene and hygiene from the production of food to consumers.
Food hygiene examination is carried out primarily in accordance with the principles of this regulation. In addition to the general and specific hygiene requirements, the said regulation provides general hygiene rules for primary production and related activities, transport requirements of foodstuffs, equipment requirements, condition of food waste, water supply, personnel hygiene, packaging and packaging of hazards and hazard analysis; critical control points (HACCP standard).
Many test and inspection organizations carry out hygiene and sanitation inspections in an impartial manner through working methods that are traceable to national and international standards. These organizations are accredited in accordance with the standards of TS EN ISO / IEC 17020 General Criteria for the Operation of Various Types of Inspection Organizations and carry out their activities within the scope of accreditation. In this way, food hygiene inspection and inspection reports are internationally traceable and valid.
The scope of food hygiene inspection includes all stages of production facilities of food and food contact products, sales places of these products, delivery methods, places where they are shipped and stored, and even where food products are served. In this way, how safe food is prepared and how possible problems are handled quickly and safely is proven together with the examination. In this way, consumer complaints will decrease, satisfaction will rise and companies will gain reputation.
our organization TÜRCERT Technical Control and Certification Inc.is also operating on the basis of the authority it receives from national and international accreditation bodies. It provides food hygiene inspection services to enterprises with a competent manager and employee staff and a strong infrastructure.