Comparison of TS 13001 (HACCP) and ISO 22000 food safety management system standarts in flour production line

Flour obtained by grinding wheat, the most cultivated cereal in the World, is critical in human nutririon. It is important for human and public health that wheat flour, widely used from the past to the present, must be produced hygienic and safer food conditions. For this purpose, a flour factory operating in Mucur/Kirsehir selected and the obtained findings analyzed by comparing the applicability of ISO 22000:2018 Food Safety Management System and TS 13001-Hazard Analysis and Critical Control Points (HACCP) Systems. In this study, by observing all processes and activities of this plant, the pre-requirement programs required by ISO 22000:2018 Food Safety Management System and HACCP System, HACCP Plan, flow diagram, operational pre-requirement programs and all other written procedures and instructions have been evaluated and implemented. As a result of the investigations; problems in adapting the work and processes of the ISO 22000:2018 Food Safety Management System and HACCP system applied to the flour production line to the factory, the benefits of the processes included in the systems to the businesses, difficulties in implementation and the differences between these systems were evaluated. As a result, it has been observed that the ISO 22000:2018 Food Safety Management System is more effective in ensuring food safety in the flour production line, thanks to the detailed procedures and practices it contains, emergency situations, allergen management, and external communication, etc. that are not among the requirements of the HACCP System. In addition, by applying these systems to the plant, it is foreseen that the production costs may be reduced due to the awareness of the personnel about food safety, and this may be reflected in the increase of customer satisfaction. As a result, these evaluations conclude that it is more appropriate to apply ISO 22000:2018 Food Safety Management Systems, which are more comprehensive than HACCP system, to flour production enterprises. It has also been determined on this occasion that companies in the sector should informed more about the system in order to expand the Food Safety Management Systems, which is necessary for food safety. Keywords: ISO 22000:2018, HACCP, Food Safety, Critical Control Points