HACCP vs ISO 22000: Key Differences in Ensuring Food Safety

Introduction to Food Safety Management Systems

Food safety is a paramount concern for businesses in the food industry, from production to consumption. Two prominent standards for managing food safety are Hazard Analysis and Critical Control Points (HACCP) and ISO 22000. While both are designed to ensure the safety of food products, they have distinct approaches and requirements.

What you'll learn

• How this HACCP topic applies in real-world operations
• Common hazards and practical controls to reduce risk
• Records and monitoring that auditors expect to see

HACCP: A Process-Based Approach

HACCP, as outlined by the Codex Alimentarius Commission, is a systematic approach to identifying and controlling hazards in the food production process.

It involves seven principles: (1) hazard analysis, (2) identification of critical control points, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) verification procedures, and (7) record-keeping. HACCP is widely recognized and adopted by food businesses globally, including those regulated by the FDA in the United States.

ISO 22000: A Standard for Food Safety Management Systems

ISO 22000, on the other hand, is an international standard that specifies the requirements for a food safety management system (FSMS) that involves interactive communication, system management, and prerequisite programs.

It incorporates the HACCP principles but extends beyond them to include other essential elements such as management commitment, continuous improvement, and communication. ISO 22000 is based on the ISO 9001 quality management system standard but is tailored to the specific needs of the food industry.

Key Differences Between HACCP and ISO 22000

• Scope and Approach:
  • HACCP focuses specifically on the process of identifying and controlling hazards in the food production process, while ISO 22000 encompasses a broader food safety management system that includes organizational and managerial aspects.
• Structure and Requirements:
  • HACCP is based on seven principles, whereas ISO 22000 follows the Plan-Do-Check-Act (PDCA) cycle and includes requirements for management responsibility, resource management, planning and realization of safe products, verification, and improvement.
• Certification and Compliance:
  • HACCP is often mandated by regulatory bodies for certain types of food businesses, but it does not offer a certification process. ISO 22000, being an international standard, offers a certification process that can enhance a company's credibility and compliance with global food safety standards.

Choosing Between HACCP and ISO 22000

The choice between implementing HACCP and ISO 22000 depends on the specific needs and goals of the food business.

For companies looking to establish a robust food safety management system that goes beyond mere compliance, ISO 22000 may be the more comprehensive choice. However, for businesses that are already familiar with HACCP and wish to maintain a focus on process control, HACCP remains an effective and recognized standard.

Ultimately, the key to successful food safety management lies not in the standard chosen but in the commitment to its principles and the continuous effort to improve and adapt the system to evolving food safety challenges.

For practical implementation, review haccp-for-seafood-and-fish-handling and what-auditors-look-for-in-a-haccp-plan before finalizing your HACCP records.