Our hygiene-sanitation surveillance service to protect Food Safety and consumer’s/ citizens’ health has been conducted as regards to ISO 22000:2005 Criteria and HACCP and Codex Alimentarius.

Starting from procurement of unprocessed materials, up to production, storage and distribution stage, food staff can contact with microbiological, chemical and/or physical hazards. To prevent hazards and/or to get rid of existing hazards each producer has to have applicable Food Safety Management System.

Consumers are responsible as well.even though, food safety is under responsibility of first producers, food producers and who stores/sales (equipment producers, packaging materials, cleaning agents, additives and ingredients producers)

From production field to table, food safety has been started by questioning to know what producers produce, what consumers buy/consume. And as a result of this questioning surveillance has gained great importance during food process and distribution/services

The necessity to have Food Safety Management System has come up as a result of distribution of safe food staffs to the end users.

Effective Food Safety Management System is possible only by application and coordianation of ISO 22000, Codex Alimentarius, HACCP System Principles together at every management activity of the institution and bringing it to the life and updating when necessary.

HACCP hazard analyses are very important to have effective Food Safety Management System. Because it helps managing hazard analyses, defining effective control measurements and their application and getting necessary information to organize all activity. It requires defining and registration of threats against food safety in the food chain. These records are necessary for the independent evaluating institutions.