Design and Establishment of Food Safety Management Systems That Meets ISO 22000:2018 and TS 13001 (HACCP): A Case Study of Flour Production Line
Abstract
Our work is aimed to produce in accordance with the definition of safe food which is important for human nutrition and the most widely cultivated cereal in the world called flour milling by wheat. For this purpose, at a flour milling factory operating in Kırşehir-Mucur with the aim of meeting customer quality demands and enhancing the producer’s reputation, the feasibility of implementing the ISO 22000:2018 Food Safety Management System (FSMS) and TS 13001 Hazard Analysis and Critical Control Points (HACCP) Systems have been investigated. The study focused on identifying potential significant hazards that could arise at every stage of the production process and ensuring that the factory fully implemented the ISO 22000:2018 standard and HACCP methodology. For his reason, the all written procedures and instructions required by these standards are prepared for application and then put into practice. Based on the investigations conducted, problems encountered in adapting the system's operations and processes to the plant, the benefits that the processes contained within these systems provide to plants, the challenges in implementation and the differences between these systems have been evaluated. Thus, it has been understood that the ISO 22000:2018 Food Safety Management System is more effective in terms of food safety through some detailed procedures and practices not included in the HACCP system (such as emergency situations, external communication, and allergen management). Furthermore, by implementing these systems in the factory, on account of staff’s awareness of food safety, it is expected that, production costs could be reduced which will be reflected in increased customer satisfaction.
Keywords
ISO 22000:2018, HACCP, Food Safety, Flour, Critical Control Points
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