ISO 22000:2005 is a new standard issued to provide safe food supply throuhout the world.
The satndard identifies the issues that could create danger for food safety and stipulates these obligations:

• Forming a HACCP system compatible with Codex Alimentarius principles.
• Building-up a new management system
• Good manufacturing Practises (Pre-requisite programmes)
• Interactive communication in the supply chain.

The obligations are meant to be shared from the farmer in the field to the transporting and warehousing operators and finally to the retailers and restaurants to their suppliers.
It has a generic characteristic as the standard has a broad range without regarding organization size and complexity.

The organizations who want to adapt this standard to their systems should first make up a HACCP standard whose principles are determined by Codex Alimentarius and identify all the risks for processes. These should also be supported with good manufacturing practises, if existent legal requirements and a documentated management system (like ISO:9001). For ISO 22000 a ISO/TS 22004 Guide Standard was also set.

Benefits of ISO 22000:

1. Measurable improvement in product and service quality
2. Decrease in returns as a result of decrease in nonstandard production and image protection.
3. Increase of confidence in the market
4. Ä°ncrease in international affairs
5. Gaining competition power
6. Forming discipline in production and transactions
7. Increasing management efficiency
8. Providing the first requiremet for entrance into international markets
9. Gaining quality culture and development
10. Data collecting and control to form a better decision mechanism
11. Effective time management
12. Decrease in unit of harmed product
13. Bringing concsiousness to the consumer
14. Effective stock control and data providing
15. Effective customer service
16. Having a good place in the supply chain/forming confidence