ISO 22000 Food Safety Management System Standard, to ensure food safety along the food chain, it is necessary for the production of healthy food hygiene conditions (personnel hygiene, equipment hygiene, raw material hygiene, environment, hygiene, etc.) in food companies by determining the provision of these conditions, production and service in terms of health risk, consumers will be able to create under the reasons can be determined and the elimination of these causes is a system based on.
The application of HACCP in 1993 and made mandatory by the European Union, Turkey is in the 09.06.1998 dated official newspaper published in ' food production, consumption and inspection of the application of HACCP system in the regulations are given the necessity. 15.11.2002, to be effective from the date of food-producing and other businesses gradually ISO 22000 Food Safety Management System-the HACCP system applications has been made mandatory.
HACCP; ' Hazard Analysis And Critical Control Points (hazard analysis and critical control points) ' is the abbreviation of the concept.