COMPARISON OF FOOD SAFETY MANAGEMENT SYSTEMS

Abstract

Today, conscientious societies demand the food products to be healthy in terms of production processes and ingredients, while at the same time demanding access to all sorts of information regarding them. The companies respond to this call by certifying their products regarding food safety through various certifications. Since the purpose of this study is to compare the Food Safety Management Systems commonly applied in food production plants, the standards of the systems ISO 22000:2005, BRc version 7 and IFS version 6 are used as the main references of this study. A total of 13 topics thought to be critical regarding food safety are found to be fit for comparison. In addition, the issues of the transition of HAccP to ISO 22000 and the points at which the two standards differ have been dealt with and the enlightenment of the food sector on these issues is aimed in this study by emphasizing that the ISO 22000 and HAccP have to be thought as two different standards. As a result of the comparison of BRc, IFS and ISO 22000 systems, it is found that ISO 2200 treats topics in a more general manner, and not include many topics that are treated in BRc and IFS. These topics are: control and detection of foreign substances, customer complaints, product analysis and finally audit protocols. The issue of audits is the most significant among the issues that are not included. It is seen that BRc and IFSs have given a section about the scope and the application of audits and that BRc has given a more detailed treatment of the issue of audits than the IFS, marking the audit, the requirement of which will be applied, according to its way of procedure.

Keywords

• Food Safety,
• ISO 22000,
• HACCP,
• BRC, IFS

References

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