Gıda Güvenliği Yönetim Sistemleri: GMP, HACCP, ISO 22000
Özet
Gıda güvenliği yönetim sistemleri, gıdalarda insan sağlığını ve gıda kalitesini olumsuz etkilemesi muhtemel tehlikelerin oluşmasını önlemeyi amaçlar. Bu sistemlerin uygulanması sağlıklı, kaliteli ve standart bir üretime olanak sağlar. Bu uygulamalar tüm gıda işletmelerinde uygulanabilir ve uluslararası kabul görebilir nitelikte olmalıdır. Temel hayvansal gıda hammaddelerden olan etler ile insanlara geçen yüzlerce zoonoz hastalık; antibiyotik, hormon, ağır metal ve pesitisit gibi kimyasallar ile kesim aşamalarındaki birçok fiziksel kirlilik insan sağlığını ve gıdanın tüketimini olumsuz etkileyebilmektedir. Hayvan kesiminin yapıldığı ve etin işlendiği tüm işletmelerin gıda güvenliği yönetim sistemlerini doğru ve etkin olarak kullanması mevzuat ve halk sağlığı açısından zorunluluktur.
Food safety management systems are crucial for improving quality in the food industry and ensuring the delivery of safe products to consumers. Systems such as GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points), and ISO 22000 establish hygiene, quality, and safety standards in food production processes. GMP ensures hygienic conditions in production, while HACCP identifies potential hazards and prevents them. ISO 22000 controls food safety management through an integrated system and aims for continuous improvement. These systems help food producers comply with regulations, protect consumer health, and gain a competitive advantage.
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