The production and supply of healthy and safe foods is the most basic and indispensable element of a healthy diet. For this purpose, various control methods and approaches have been developed by various groups, academics and official authorities, including manufacturers, processors, carriers, wholesale and retail sales organizations. It is seen that the measures taken for the realization of safe food production in the old approaches are generally evaluated on the basis of the controls on the end product. Control applications made in the final products show the errors and hazards present in the final product. Today, for safe food production, starting from the production of raw materials, additives, auxiliary materials and packaging materials, the necessity of an approach that keeps the selection and evaluation of suppliers, their acceptance into the business, production stages, including final storage and shipment, has emerged. HACCP (Hazard Analysis and Critical Control Points) System is one of these approaches. Relevant official bodies and national standards organizations of various countries have made important regulations regarding the HACCP System and published standards. Despite the fact that the emergence of the HACCP concept has a history of more than 30 years and the concept has international validity, a common and comprehensive standard that will be accepted worldwide for the HACCP System has not been established during this time. In international markets, the fact that almost every country has a food safety standard and the difficulty and reluctance of other countries to adapt to each other has revealed the need to prepare and publish an international standard on this subject. For this purpose, ISO 22000 Standard has been started to be prepared by TC 34, one of the working groups within the International Standards Organization (ISO), and the related standard has been adopted as an international standard with the name "ISO 22000:2005 Food Safety Management Systems - Requirements for All Organizations in the Food Chain". It was published in September 2005. Although ISO 22000 is the standard that defines the conditions to be applied during the establishment of the Food Safety Management System and is documented, there are also published guide standards and all of them are called ISO 22000 series. Although there are many standards in the ISO 22000 series, ISO/TS 22004 is the application guide of ISO 22000. The ISO 22000 Standard is not a standard that conveys the applications of ISO 9001 for the food industry, as some people have conveyed. However, it is also very ideal for the work of establishing an integrated system in accordance with ISO 22000, ISO 9001 and ISO 14001 and is a food safety standard that fully covers the concept of HACCP. The basic approach of the ISO 22000 Standard is the implementation of a preventive system in organizations that has been developed to prevent the consumer from being exposed to food-borne diseases, and that keeps all processes in the food chain under control, together with all their influences such as infrastructure, personnel and equipment. Food Safety Management System applications in organizations production control, product control, equipment control; maintenance and general hygiene practices, personnel and visitor hygiene; transport, storage, product information; training, supplier selection and evaluation; It covers education, communication and similar issues. The main target is the system that determines the focus of risks that may arise from process (process) errors in the product, that cannot be tolerated, and that ensures product quality and consumer health. Food safety inspections in product, design, production and quality control play a role in determining and resolving potential hazards. Basically, ISO 22000 plays a role not only in food safety, but also in the increase in sensory and nutritive quality, and it also constitutes a basic and indispensable part of quality assurance in industrial production, service and service applications. In the Food Safety Management System, everyone is given responsibility during and after production, and a good motivation is provided with more participation. In addition, resources are used more effectively, losses are reduced, productivity is increased and the enterprise can turn towards the total quality system. In the food industry, each unit must fulfill the conditions that will ensure food safety while under its own control. Prerequisite Programs (PRPs) are the programs that enable the Food Safety Management System to sit on a solid foundation. These conditions and their applications, which have traditionally been carried out within the framework of GMP, GHP, GLP, GAP and other similar concepts, are now accepted as a prerequisite in the preparation and implementation of effective HACCP plans and in the production of reliable food. Prerequisite programs ensure that the basic environmental and production conditions in safe food production are controlled. Some commonly used prerequisite programs can be listed as GMP, GHP, GAP. As a result; • Food safety is related to the presence and levels of hazards arising from food at the point of consumption. Adequate control in the food chain is essential, as food safety hazards can arise at any stage of the food chain. Therefore, food safety is the joint responsibility of all parties involved in the food chain. • Mistakes in food supply can lead to violations, bad reputation, malnutrition, poor quality produce, reduced earnings, human suffering, death. • ISO 22000 ensures the integrity of the food chain's safety by minimizing food-borne hazards by eliminating weak links in the food chain. • ISO 22000 has scientific meaning for those involved in food processing, production, storage, distribution of food and food products, where the system is adopted and implemented. • The purpose of ISO 22000 for the Food Safety Management System is to ensure food safety and security. • ISO 22000 can be implemented on its own or in combination with other management system standards such as ISO 9001. What are the Benefits of ISO 22000 Food Safety Management System? • Provides more effective and dynamic food safety hazard control. • It ensures the reduction of food-borne diseases. • Increases customer loyalty and satisfaction. • Provides systematic management and control of prerequisite programs. • It reduces the cost of poor quality by preventing issues such as product return. • It provides support and organization of communication between all links of the food industry chain. • Provides resource optimization and increases in personnel competence. • Contributes to the improvement of the working environment. • It facilitates the improvement and monitoring of documentation. • Provides better planning. • It ensures that the problems encountered in official audits are minimized. • It ensures compliance with laws. • It contributes to prove the attention paid to food safety to customers and increase the market share. • As a supplier, it ensures harmony with other organizations in foreign markets and more effective marketing in the foreign market. • There is an increase in potential for economic growth and development. Who Can Use/Apply the ISO 22000 Standard? ISO 22000 Food Safety Management System Standard; It can be used by all organizations directly or indirectly involved in the food chain, including: • Farms, fishermen and dairy farms, • Meat, fish and food businesses, • Bread, cereals, soft drinks, canned and frozen food producers, • Restaurants, fast food chains, hospitals, hotels and mobile food vendors, • Food preservation and distribution companies and companies that supply food processing equipment, food additives, food raw materials, packaging materials and sterilization facilities. In summary, every institution and organization that is involved in the food industry or has close-to-close contact with this industry; It must partially or fully implement the demands of the ISO 22000 Standard.