Analysis of hazard analysis and critical control points (HACCP) and ISO:9001:2000 quality management system relations in food industry

ABSTRACT Ensuring safety and quality of a food product are the two key factors which determine the degree of meeting customer expectations in food industry. Systematic approaches are required to meet these factors. ISO 9001:2000 for quality insurance and HACCP for food safety insurance are th& most frequently used systems in food industry to meet these criteria, implementation of these two systems together would increase the performance of the business by increasing the synergetic effect between the systems. This study is made to expose the common issues and relation of the two systems, ISO 9001 :2000 and HACCP. in first section, there is information on HACCP system and its implementation. Second s ection o f t his s iudy i s r eserved f or S SO 9 001 :2000. G eneral structure of ISO 9000 standards, information on TS EN ISO 9001:2000 Quality Management System - Requirements standard and establishing and implementing the system are described in this section. The common and related issues of HACCP and İSO 9001:2000 is also exposed in this section. Relation between HACCP and ISO 9001:2000 is studied in Özgü- Özgörkey Gıda Ürünleri Sanayi ve Ticaret A.Ş., which is a company operating sn frozen food sector, m section three.