Food safety has become increasingly important. On the one hand, while the food resources are decreasing, the problems experienced in the existing foods due to various factors are becoming increasingly insurmountable. The reason why food safety is so important is the fact that more than two hundred diseases are caused by foods today. Many different problems, ranging from various allergic reactions to paralysis and deaths, threaten human health. If food safety is not given the necessary importance, the expectant mother, infants, young children and the elderly, in short, everyone who is immune to the immune system are exposed to permanent damages and fatal risks.

Together with globalization, the fact that food products are being sent to the most remote locations, foodstuffs being marketable everywhere, and the need to control costs, direct the producers to the use of pesticides and food additives. This unconscious and irresponsible use of food additives poses a serious threat to food safety. Food fraud is a problem in itself. The use of unlimited and unhealthy pesticides also harms the environmental conditions. Soil and water resources are irreparably damaged.

Safe food is the most natural right of everyone living on earth, and consumers want to reach healthier and higher quality food products. However, food production does not only consist of the processes of growing the product in the soil. Starting from the raw material to the consumer's food, there are many processes such as production, collection, processing, preparation, packaging, storage and transportation, and each process has to be controlled gradually. To achieve this, various organizations have developed standards for various purposes and in different countries.

One of them is the HACCP standard introduced in 1960s in the US (Hazard Analysis and Critical Control Points System standard). In fact, while preparing this standard, it is intended to be used in preparing the meals given to astronauts in space studies. The HACCP standard is largely a risk management system. Then this standard has become widespread all over the world. The HACCP standard, which is based on the reliable production of food by the food-producing companies, focuses only on the risks specific to foodstuffs and takes into account only the manufacturers. However, as mentioned above, food safety is a very wide topic that involves many processes.

For this reason, ISO 2005 Food Safety Management System standard has been prepared in 22000 in accordance with HACCP standards on International Standard Organization (ISO). The aim of this standard is to create a safe food production chain throughout the world. In 2006 the HACCP standard has been removed from the application.

ISO ISO 22000 Food Safety Management System is based on the following basic principles:

• In all stages of food production, preparation, transportation, packaging, storage and presentation to consumers, all risks that may pose a threat to human health and environmental conditions should be identified and evaluated.
• For identified risks, the control points should be identified and determined how to proceed. So the necessary measures should be taken.
• All processes of food production, such as raw materials, additives used, packaging materials in contact with products and end product properties should be defined.
• All rings of the food chain should be traceable to everyone.

ISO 22000 standards consist of several standards. These standards are intended to provide hazard analysis in food production, identify critical control points, manage related processes and establish a Quality Management System. These standards include:

• ISO 22000 Food safety management systems - Requirements for all organizations in the food chain
• ISO 22001 ... ISO 9001 application guide in food and beverage business
• ISO 22002 ... Guidelines for the implementation of the ISO 9001 standard in grain production
• ISO 22003 ... Requirements for organizations that provide inspection and certification of food safety management systems
• ISO 22004 ... ISO 22000 application guide
• ISO 22005 ... Traceability in feed and food chain, basic principles and general features of system design and realization