In 1959, with the concept of ensuring food safety for astronauts, HACCP was offered by NASA. In all related food sector, producing, reserving and consuming food in hygienic conditions is necessary. Hygienic environment, hygienic personnel, hygienic equipmant and hygienic raw materials.are important for food safety. In 1963 yılında ise World Health Organization (WHO) published general principles about HACCP. In this context, the organizations with ISO 22000 certification system eliminates and prevents the risky factors efecting human health and system forces the organizations establishment of hygienic sanitation systems.
With the help of these sanitaion lines the access to the production line can be controlled, besides step by step hand hygiene, soles are cleaned and disinfected simultaneously.