Food safety management system (ISO 22000) application to a white cheese producing plant

This study was carried out in ˝Paşalar Sut˝, a small white cheese producing plant located in ˝Mustafa Kemalpaşa˝ district of Bursa province. The aim of the study is to plan and implement Food Safety Management System (ISO 22000) for ˝Paşalar Süt˝. First of all, the company's organization scheme was prepared. For example, general management, production, sales, marketing and advertisment departments were established. Documentation requirements include Document Control Procedure and Records Control Procedure. These procedures are properly planned and prepared. Management Commitment, Food Safety Policy, Food Safety Management System Planning (FSMS), and Food Safety Team Leader, Responsibility and Authority. Finally, within the company a Communication System (External and Internal Communication) was established. Building and social facility layout; air, water, energy and auxiliary services; cross-contamination measures, workers hygiene, cleaning and sanitation handbook, pest control and other appropriate measures were established. Hazard Analysis (chemical, biological and physical) measures were determined in both products, inside and outside the plant. Hazard Analysis and Critical Control Points (HACCP) was established according to the known 7 principles. During White Cheese production chain, 3 Critical Control Points (CCP) and their Critical Limits were clarified with the help of CCP decision tree method. Cold Storage (4o C), Pasteurization (63 oC / 30 min, 72 oC/15 sec) and Ripening (0-4oC for 3-24 hours of rest), as Critic Control Points and their Critical Limits were determined respectively. Finally, Validation System, Verification System and Improvement of the Food Safety Management System were established. This study will add value to the final product quality and will increase its quantity. To sum up, if the established ISO 22000 is fully implemented, ˝Paşalar Sut˝ will acquire an ISO 22000 certificate.