Gıda sektöründe ISO 9000 kalite yönetim sisteminin doküman yapısı ve uygulama örnekleri
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Date
2004
Authors
Kaprol, Hande Günseven
Journal Title
Journal ISSN
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Publisher
Uludağ Üniversitesi
Abstract
Gıda zehirlenmeleri, toplumun sağlığını bozarak, işgücü kayıplarına, verimsiz çalışmaya, dolayısıyla ülke ekonomisinin kötüye gitmesine sebep olduğu gibi, ölümlere de neden olabilmektedir. Kritik Kontrol Noktalarında Risk Analizi HACCP; gıdalardaki mikrobiyolojik, fiziksel, kimyasal zararları, kalite beklentileri yönünde ortadan kaldıran bir gıda güvenliği sistemidir. Tarım ve Köyişleri Bakanlığı tarafmdan, 16 Kasım 1997 tarihli ve 23272 saydı Resmi Gazete ile yürürlüğe giren Gıda Kodeksi Yönetmeliği'nin 16. ve 17. maddelerinde gıda sektöründe HACCP uygulaması zorunlu hale getirilmiştir. 1998 tarih ve 23367 sayılı Resmi Gazetede yayınlanan ve son değişikliklerle 15.11.2002 tarihinde, Gıdaların Üretimi Tüketimi ve Denetlemesine Dair Yönetmelik ile, HACCP Sisteminin kurulması ve geri çağırma konularında değişiklik yapılmış, gıda işletmelerinde HACCP Sistemi kurulması zorunlu tutulmuştur. Toplam Kalite Yönetimi'nin en yaygın kullanımı, ISO 9000 Kalite Yönetim Sistemi'dir. Gıda güvenliği, ISO 9000 Kalite Yönetim Sistemi'nin yanında, ISO 9000:2000 Standartları Serisi; * ISO 9000:2000, Kalite Yönetim Sistemleri-Temel Kavramlar, Terimler, Tarifler * ISO 9001:2000, Kalite Yönetim Sistemleri-Şartlar * ISO 9004:2000, Kalite Yönetim Sistemlerı-Performans İyileştirmeleri İçin Kılavuz olmak üzere oluşmuştur. HACCP Sisteminin uygulanması sırasında, tehlike analizinin ardından, güvenli gıda üretimini doğrudan etkileyen ve tehlikeleri yönlendiren Kritik Kontrol Noktaları belirlenir. Böylece gıdaların sürekli gözetim altında tutulması sağlanır. Kritik kontrol noktalan için Kritik Limitler belirlenir. İzleme ve sapma yönergeleri ile düzeltici faaliyetler belirlenir. Periyodik aralıklarla doğrulamalar yapılarak, gıda güvenliğinin sürekliliği için kalite ile ilgili tüm kayıtlar, dokümante edilir. HACCP, Kobi'lerden çok uluslu dev gıda işletmelerine kadar gıda sektörünün her ölçeğindeki işletmelere kolaylıkla uygulanabilir. Böylece güvenli olmayan ürünün üretim ve satışı engellediğinden işletmeye ekonomiklik sağlar. Aynca personelin katılımı ile kritik konular üzerine sistematik bir şekilde yaklaşım getirir.
Food poisoning, in addition to causing labour losses, ineffective working, and so putting the state economy on the decline, it may also cause deaths. Hazard Analysis at Critical Control Points; HACCP; is a food safety system that removes microbiological, physical and chemical damages with respect to quality expectations. According to 16tb and 17th titles of the Food Code Regulation, application of HACCP at the food industry was made obligatory by the publication of the code by the ministry of Agriculture and Village Affairs in the Official Gazette dated 16 October 1997 and having issue number 23272. According to the "Regulations for Production, Consumption and Inspection of Food" which was published in the Official Gazette, dated 1998 and issue number 23367, and on which the latest changes were made on 15.11.2002, the subject about the set up of HACCP system and recalling was changed and the set up of HACCP system was made obligatory. The most common use of Overall Quality Management is ISO 9000 Quality ^aııagemeıır-System. Food safety is integrated with ISO 9000 Quality Management Systems Applications, as well. ISO 9000:2000 Standards Series are as follows; ISO 9000:2000 Quality Management Systems, Basic Concepts, Terms and Descriptions ISO 9001:2000 Quality Management Systems, Terms ISO 9004:2000 Quality Management Systems, Guide for Performance Improvement During the application of HACCP system, after hazard analysis, critical control points which directly affects the safe food production and governs therisks, are determined. So food is kept always under control. Critical Limits are determined for Critical Control Points. Observation and variance instructions and correction activities are determined. Periodic corrections are made, so all the records for the continuity of quality are documented. HACCP can be applied easily at all sizes of enterprises in the food industry, from small workshops to very large international businesses. Since it prevents production and sale of unsafe products, it economises the businesses. Additionally, with the contributions of the staff, it brings a systematic approach to critical subjects.
Food poisoning, in addition to causing labour losses, ineffective working, and so putting the state economy on the decline, it may also cause deaths. Hazard Analysis at Critical Control Points; HACCP; is a food safety system that removes microbiological, physical and chemical damages with respect to quality expectations. According to 16tb and 17th titles of the Food Code Regulation, application of HACCP at the food industry was made obligatory by the publication of the code by the ministry of Agriculture and Village Affairs in the Official Gazette dated 16 October 1997 and having issue number 23272. According to the "Regulations for Production, Consumption and Inspection of Food" which was published in the Official Gazette, dated 1998 and issue number 23367, and on which the latest changes were made on 15.11.2002, the subject about the set up of HACCP system and recalling was changed and the set up of HACCP system was made obligatory. The most common use of Overall Quality Management is ISO 9000 Quality ^aııagemeıır-System. Food safety is integrated with ISO 9000 Quality Management Systems Applications, as well. ISO 9000:2000 Standards Series are as follows; ISO 9000:2000 Quality Management Systems, Basic Concepts, Terms and Descriptions ISO 9001:2000 Quality Management Systems, Terms ISO 9004:2000 Quality Management Systems, Guide for Performance Improvement During the application of HACCP system, after hazard analysis, critical control points which directly affects the safe food production and governs therisks, are determined. So food is kept always under control. Critical Limits are determined for Critical Control Points. Observation and variance instructions and correction activities are determined. Periodic corrections are made, so all the records for the continuity of quality are documented. HACCP can be applied easily at all sizes of enterprises in the food industry, from small workshops to very large international businesses. Since it prevents production and sale of unsafe products, it economises the businesses. Additionally, with the contributions of the staff, it brings a systematic approach to critical subjects.
Description
Keywords
Gıda sektörü, ISO 9000, Kalite, Kalite standartları, Kalite yönetim sistemi, Kalite yönetimi, Standartlar, Tehlike analizleri ve kritik kontrol noktaları, Food sector, Quality, Quality standards, Quality management system, Quality management, Standards, Hazard analysis and critical control points
Citation
Kaprol, H. G. (2004). Gıda sektöründe ISO 9000 kalite yönetim sisteminin doküman yapısı ve uygulama örnekleri. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Sosyal Bilimler Enstitüsü.