Iso 22000:2005 food safety management system standard: A sample of a firm which produces food packing material

The negative things which affect the chain from producer to customer such as food born illnesses, intoxications, etc. are caused by the hygienic problems of industrial quality control system. While a number of countries and companies have developed standards for the supply of safe food, having different programs worldwide generates food safety risks and confusion over requirements. The standard, ISO 22000:2005, was developed within ISO by experts from the food industry in cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO). The new food safety management system standard, provides a framework for keeping the global food supply safe and will help organizations worldwide implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a way that does not vary from country to country. This Standard specifies requirements for a food safety management system in the food chain where an organization needs to demonstrate its ability to control food safety hazards in order to consistently provide safe end products vii that both meet agreed customer and applicable regulatory food safety requirements. In the first part of this research, ISO 22000:2005 Food Safety Management System Standard was evaluated. Theoretical information about ISO 22000:2005 Food Safety Management System Standard was given in the second part. The last part of this research includes an evaluation study on a company producing food packing material products which applies ISO 22000:2005 Food Safety Management System Standard.