ISO 22000:2005 (HACCP) Food Safety Management System is a proactive management system approach where the threats and risks are determined beforehand in order to ensure secure food production. This standard has 3 important requirements:
1. Requirements of Prerequisite Programs and Operational Prerequisite Programs
2. Principles of HACCP Critical Control Point and Hazard Analysis
3. Basic Requirements of a Management System
ISO 22000:2005 Food Safety Management System, which defines the management of respective processes and establishment of a quality management system in order to prevent the risks at the critical control points determined after the hazard and risk analysis conducted to ensure secure and healthy food production in companies offering products and services to the customers in the food sector, is developed as standard that is required to be applied in global trade of food products.

 
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