Food safety can be defined as the application of principles and measures to provide healthy and safe food products during production, storage, transportation, distribution, and consumption. Food can be exposed to many chemical contaminants due to increasing industrial development and environmental pollution. The use of food additives has been increased due to increasing food production to benefit the increased human population. Food safety management systems have been developed to produce healthy and safer foods and to ensure sustainability of competition. The Turkish Standardization Institution (TSE) prepared the TSE 13001 standard based on the principles of the Hazard Analysis and Critical Control Points (HACCP). The HACCP system provides production of good quality and safer foods under international standards from farm to fork. In Turkey, in the field of food security, full responsibility has been given to the Ministry of Agriculture and Rural Affairs.

Keywords: gıda güvenliği, gıda bulaşanları, HACCP, gıda kontrolü.