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Food safety is a critical issue that directly impacts our health. Achieving successful results in this area requires not only compliance with legal requirements, but also the guidance of effective leaders. Instead of imposing rules, leaders aim to create a food safety culture throughout the organization. This culture ensures that team members understand why food safety is vital, creates opportunities for continuous improvement and learning, and ensures that employees at all levels take ownership of food safety responsibility.

The purpose of creating a food defense plan is that food production and processing processes can be affected not only by natural risks but also by intentional threats. Food defense plans have been developed to prevent these threats. A Food Defense Plan is a system to prevent intentional damage, sabotage or adulteration that may occur in the food chain.

A food safety crisis is a situation that threatens the health of consumers and causes serious reputational and economic losses for companies operating in the food sector. These crises usually occur due to reasons such as harmful microorganisms, chemical contaminants, physical contamination or incorrect labeling.

Pre-audit and internal audit are critical processes that complement each other on the path to success in the food industry. While a business continuously checks and improves the system with internal audits, it tests the effects of these improvements with pre-audits.

Microorganisms in food, especially pathogens, can cause serious health problems. Pathogens are a major cause of foodborne illness and therefore food safety is directly related to controlling these microorganisms.

Food safety is the elimination of harmful factors from food during the production, processing, distribution and consumption stages in order to protect human health. Safe food should be free from physical, chemical and biological hazards, have preserved its nutritional value and be presented in a way that does not harm the consumer.

It is important to take a systematic approach to address sanitation issues in shared warehouses. This is not limited to cleaning and regulation alone, but can also be achieved through continuous improvement of processes and procedures, training of employees and regular inspections.

FSSC 22000 training provides business personnel with the knowledge and skills to understand, apply and maintain standard requirements. It also helps businesses achieve success in the certification process by promoting a culture of food safety.

Receiving training that complies with the updated version of the ISO 22000 standard can help businesses strengthen their leadership in food safety and achieve sustainable success. ISO 22000 Training enables businesses to gain expertise in reliable and safe food production.

Root cause analysis training can help businesses become more sustainable, effective and have a competitive advantage by providing employees with the ability to apply this analysis method.

Food safety culture is an important factor in ensuring that food businesses produce safe food in a sustainable manner and protect consumer health. Food safety culture specifically includes a variety of strategies in areas such as leadership, training, communication and continuous improvement of an organization.

GRASP V2 (Risk Assessment on Social Practice) program, GlobalG.A.P. It is a module that supports the (Good Agricultural Practice) certification standard. This module aims to manage the social impacts of certified agricultural products by focusing on social responsibility and worker rights in agricultural enterprises.

ISO 19011 Internal Auditor Training is a training program that aims to gain knowledge about the principles of the ISO 19011 standard and internal audit processes. This training aims to provide internal auditors with the necessary knowledge, skills and understanding. Internal auditor training guides participants in planning, executing, reporting and monitoring internal audit processes.

carefully. Because ETO gas can be toxic. In addition, the Ethylene Oxide Sterilization process must be carried out in accordance with the instructions of local health authorities and relevant standards.

The European Green Deal is a very comprehensive initiative launched by the European Union (EU) in 2019 with the aim of combating climate change, achieving sustainability and environmental goals. This agreement aims to build the EU's economic growth, cooperation and social welfare on a sustainable basis.

When applying HACCP in jam and marmalade production, first of all, it is necessary to know that, since jam and marmalade production is also involved in the food sector, it is important to obtain safe and quality products by applying HACCP principles. Hazard Analysis and Critical Control Points (HACCP) is a food safety and quality management system. HACCP is used to identify possible hazards in the food production process, assess risks and ensure food safety by determining control points.

Analysis instructions are documents containing methods and procedures for the analysis of raw milk in a laboratory environment. Analysis instructions are used in laboratory studies to evaluate raw milk quality control, food safety and compliance with standards.

Version 8/V8, the new version of IFS Food/Food Safety Standard, the most established standard of IFS in the GFSI approved food category, was published on 18.04.2023. Organizations certified by the IFS Food/Food standard will be able to receive inspections from IFS Food Food Version 8/V8 as of October 2023.

In the production of wheat flour, Haccp is a method used in important industrial activities for many countries. It is an important link between the processing of agricultural products and their presentation to the consumer. Therefore, it is economically important for many countries and is a source of livelihood for many people.

Food defense training is the training given to protect food safety and food resources against undesirable effects. Food defense can be applied at every stage in the food production chain and food manufacturers must develop various strategies to reduce the risks in the production process and ensure the safety of food sources.

Radioactivity risk analysis is a risk analysis to evaluate the possible effects of radioactive materials on human health and the environment. This analysis aims to identify the potential risks that arise during various operations such as the use, production, transportation and storage of radioactive materials.

Forward-backward traceability; In food businesses, it means that products can be tracked and controlled throughout the entire process. This is a method used to record, store and make accessible all stages of products from production to consumer. In this way, objectives such as continuous monitoring of product quality, identification of food safety risks and finding solutions, collection and reporting of necessary information for fast and effective response can be achieved.

HACCP "Hazard Analysis Critical Control Points" has been translated into Turkish as "Hazard Analysis and Critical Control Points". HACCP is an international system that identifies, evaluates and controls the hazards that are important for food safety with its definition in the dictionary section of the IFS Food standard.

The suitability of raw materials, auxiliary materials and packaging materials for the product and production plays a very important role in enterprises. One of the most important steps in the formation of a quality and trouble-free production, and therefore the product, is the raw materials, auxiliary materials and packaging materials accepted into the enterprise.

Cocoa hazelnut cream is sometimes spooned and sometimes dipped into sticks; In our country, it is a kind of dessert that is usually consumed by spreading on bread at breakfast tables. Although a descriptive title for cocoa hazelnut cream is not specified in the Turkish Food Code legislation, Turkish Standards TS 8371 hazelnut paste standard includes this product as Cocoa type.

HACCP “Hazard Analysis Critical Control Points” means “Hazard Analysis and Critical Control Points” in Turkish. With its definition in the IFS Food standard, it is an international system that identifies, evaluates and controls the hazards that are important for food safety.

BRCGS packaging materials is a product safety management system developed for food and non-food packaging. It is a GFSI approved packaging management standard. Apart from that, approved standards for packaging are FSSC 22000 and SQF. BRCGS packaging standard can be used in all packaging.

Food labeling is an important tool for promoting a business's products and attracting the attention of a target audience. Therefore, the correct design of the label is also valuable for increasing the sales of the product. In packaging design, many rules must be observed as required by law.

Halal food certificate; Muslims, who have a quarter of the world's population, want to be fed with halal and clean products. For this reason, the demand for Halal food certified products is increasing day by day. The demand for halal products in the global market is much more than 7 trillion dollars. Turkey, on the other hand, has an important share in this market with approximately 100 billion dollars. The new target is to increase this figure to 400 billion dollars.

Production and laboratory use water in cosmetics must comply with various quality criteria. These criteria are; It covers factors such as the cleanliness level, microbiological quality, chemical and physical properties of water. Providing all data and information with reference to national and international regulations is important for the reliability and health of the information.

Pest control; It is the work carried out to prevent the entry of pests to businesses, especially to businesses in the food and retail sector, to ensure the destruction of existing pests and to prevent the re-entry of pests in the future. These pest control studies can be applied both inside and outside the enterprise. (Like production areas, storage areas, technical areas, social facilities, outdoor areas.)

Job descriptions are a document that clearly states the duties and responsibilities that a person must perform in the organization he works for. Job descriptions clearly state what type of work an employee should do and what kind of performance is expected from the employee. It also specifies what type of work environment an employee works in and under what conditions.

Visual factory standards are a general name given to all the rules and standards that must be followed in the production and processing processes of a business. These standards aim to keep the production process running smoothly and the quality of the products constantly high. Visual factory standards also cover topics such as workplace safety, health, hygiene, environment and employee performance.

Specification; A document or documentation containing detailed information about a product, service or method. In a sense, it serves as a technical specification. This document or documentation explains how the product, service or method works, what it can do, what features it has, and under what conditions it can be used.

In the cleanroom; These are rooms that are purified from particles, residual gases and dust particles and all kinds of microorganisms by appropriate filtering ways, air flow rate/amount, pressure, temperature and humidity can be measured and within certain dimensions and can be controlled as required. It is also important to ensure the continuity of these conditions along with the provision of the conditions in the construction of these rooms.

Zero waste management; It is an approach that aims to minimize the wastes generated in enterprises, especially in industrial facilities that produce intensively, and guides how these wastes can be recycled. This approach focuses on the prevention, reduction and recycling of wastes by separating them at the source in order to ensure sustainability in businesses, and its goal is to eliminate waste.

BRCGS was founded in the UK in 1996 by the world's leading retailers seeking to ensure compliance with food safety standards throughout the supply chain. The trade association, which was originally established as BRC, abbreviation of the British Retail Consortium, published its first technical standard, the BRC Food standard, in 1998. In 2000, shortly after the publication of its first technical standard, the association received GFSI approval with this standard.

Training planning is a part of personnel training, which is the most important issue for all management systems. These personnel trainings; It provides many benefits to organizations in the medium and long term with its appropriate program, systematic training management and effectiveness evaluations. As a result of a good training planning program, the training method selected according to the participant profile and the work done, and the inclusion of all personnel in the training process by evaluating the training effectiveness; It will be ensured that the trainings, which are perceived as a waste of time for many personnel, will turn into a good source of motivation.

GMP (Good Manufacturing Practices) Good Manufacturing Practices is a quality system that guides manufacturers on how and under what conditions products should be produced. Although the GMP standard is not a one-time system; It is a production technique that is constantly inspected and kept under control, that the systemic or operational deficiencies that arise during these controls are corrected, and that develops based on the innovations brought by today's technology and sectoral studies.

ISO 50001 energy management system; It is very important for the efficient use of energy in businesses. ISO 50001 energy management system; It is an international management system that can be established in all enterprises, regardless of small, medium or large scale, can be applied in organizations providing services/production in all sectors and can be integrated with other management systems.

Integrated management system; It is the whole of the systems created by bringing together more than one management system in order to carry out the production and activities of the enterprises. These systems; we can exemplify a company, business or institution as occupational safety, quality, information security, energy management.

FSSC 22000 is a non-profit, independent, international GFSI-approved certification program established nearly 12 years ago to create trust and value in the consumer products industry. It provides support to the consumer products industry in implementing ISO-based management systems and achieving sustainable development goals to create value.

Traceability system is the creation of a system that ensures that all foods produced and offered for consumption by the enterprise are followed in the stages of raw material, supply, production and presentation/distribution. The traceability system is one of the most important issues for businesses, as it is a legal requirement and is of great importance in terms of food safety and operational efficiency.

ISO 27001 standard; It is an information security management system that allows businesses to keep confidential information of both themselves and their existing customers safe and manage this confidential information.The ISO 27001 standard is the best and most effective way to prevent information from being accessed or disclosed by unauthorized, unauthorized persons or institutions.

IFS (International Featured Standards); It was established in 2003 to provide a uniform food, product and service. Since its inception, IFS has expanded its product standards further to become a globally recognized GFSI accredited certification program in both food and non-food categories.

Food Defense; It covers all processes from raw material purchase to final product shipment in order to reduce the risk of intentional contamination of the food and food packaging facilities. It is necessary for the companies in question to determine the control measures for food defense, evaluate the process steps where the threat of intentional contamination / security vulnerability is high, and determine the appropriate mitigation strategies / measures for these steps, monitor and verify these measures and initiate corrective action when necessary.

Good storage practices provide great benefits to businesses in the procurement process of products and play a very important role in the preparation of all products for distribution and distribution processes.

TS EN ISO/IEC 17025 standard; It is used for accreditation of experiment and calibration laboratories in accordance with internationally harmonized standard rules. TS EN ISO/IEC 17025 deals with the adequacy of the general requirements for the adequacy of test and calibration laboratories, as well as their technical competence to produce accurate and reliable results.

The best way for you to control the functioning of the supplier; their auditing through a list of supplier audit questions prepared by a competent auditor.

The concept of complaint within the framework of customer complaint management, according to the ISO 10002:2004 standard; It has been defined as an expression of dissatisfaction with an organization with its products or the complaints-handling process itself, where a response or resolution is expected, either explicitly or implicitly.

Internal audit/audit question list; If you are implementing a management system in your business, this is the list of questions you need for the internal audits you need according to the management system you apply.

AS 9100 is the international quality management system written in the field of aerospace industry. It is important to establish a solid foundation and to take the right steps in the aviation and space industry in our country. AS 9100 quality management system is a guide in the formation of this basis.

Within the framework of occupational safety analysis, employers always have to control the health and safety of their employees and create a suitable working environment. In this respect, employers; They make a risk assessment regarding possible situations that may pose a risk in terms of occupational safety. Evaluation is carried out by recognizing potential hazards, identifying risks, analyzing and following many steps.

R&D project is the abbreviation of the words "Research and Development" is a project management tool. These projects are the studies carried out for the purpose of increasing the knowledge, which includes detailed activities, together with the activities, which ensure that the enterprise has an important place in the sector in which it is located.

5S Workplace organization is referred to as 5S for short because it is expressed with five words that start with the initials of the Japanese "S". 5S is a method used to create a quality, efficient and safe workplace. Our 5S approach is one of the key tools and behavior patterns of TPS.

The concept of supplier inspection appears in all standards related to safe food production and plays an important role in the formation of the basis of food production. Supplier audit is one of the first steps a business needs to produce higher quality products.

ISO 22000 is the management system that allows safe food to be obtained by incorporating the principles of GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis and Critical Control Points) in the entire process from the soil to our tables, and its last revision was carried out in 2018.

Traceability; It is a risk management tool that enables access to all recorded data regarding all processes from the beginning of a product's production to packaging, storage, transportation and then to the consumer, and enables retrospective follow-up.

ISO 10002 customer satisfaction management system is a guide quality management system created by ISO (International Standardization of Organization) in order to measure and analyze customer satisfaction, which works actively about the suggestions and complaints of the customers, benefits the company and the customer.

Haccp is the most basic food safety standard that should be applied in all food businesses, especially in the prepared food industry. We say “need to be implemented” because, according to the Food Hygiene Regulation, the implementation of the Haccp standard is a legal obligation.

Confidentiality and impartiality procedure is the procedure in which the trade secrets of all customers that businesses serve are protected. The business is obliged to keep all information and documents from its customers confidential.

BRCGS Certified businesses will have six months to upgrade to the new issue. As of February 1, 2023, all BRCGS Certified businesses will have to be audited from BRCGS food issue 9.