It is important to have an effective control for food safety in the food chain, as there may be a danger arising from food during consumption at any stage of the food chain. In order to provide maximum benefit within the food safety system; It is necessary to ensure regular and cooperation between all management and relevant units within the organization, to implement it and to update it when necessary. ISO 22000 HACCP Food Safety System; It sets the conditions for the food management system to control safety risks and maintain order in the food chain.

ISO 22000 HACCP standard,

To make the products safe for the consumer according to their intended use by planning, implementing, maintaining and updating the food safety system when necessary,

· Demonstrate compliance with food safety requirements according to laws and regulations,

· Evaluating and valuing the customer's needs and demonstrating that there is a harmonious operation regarding security in order to increase consumer satisfaction,

· To make effective communication regarding food safety at every stage in the food chain, from the producer to the consumer,

· Guaranteeing the organization's compliance with the food safety policy,

· Demonstrating the organization's compliance with the issue to other groups and/or evaluating itself,

· To work for the certification and/or registration of the food safety management system with support from an external organization and to report its compliance with the ISO 22000 HACCP standard.

The ISO 22000 HACCP standard also includes organizations involved in the stages of the food chain directly (feed producers, farmers, harvesters, food ingredient producers, food producers, sellers, food services, ready-made food companies, organizations providing cleaning and sanitation services, carriers, storage and distribution organizations, etc.) or indirectly (cleaning and sanitation agents, packaging materials, equipment providing organizations, etc.).