HACCP is an industry-specific hazard assessment tool which focuses on preventing hazards rather than inspecting end-products. This tool can be applied throughout the food chain from primary production to final consumption.
This is different from the HACCP system which is a universally recognized Food Safety System. The system enables the identification and control of hazards that may occur in food production process. It focuses on the prevention of potential hazards by strictly monitoring and controlling each critical control point of the food production process. Even though the system initially consisted of three principles, over the years it has been revised and many changes have been made in order to simplify and make its implementation easier. The initial concept of HACCP has never changed.
The three original HACCP principles were:
1. Identification and assessment of hazards associated with the food product;
2. Determination of the critical control points to control the identified hazards; and
3. Establishment of a system to monitor the critical control points.
Currently, there are five preliminary steps and seven principles associated with application of the HACCP system (see A). Preliminary steps are additional steps outlined by the Codex, which need to be completed before the seven principles of HACCP are carried out. These steps ensure more effective establishment, implementation and management of the HACCP system.
Application of the HACCP system in 12 steps
Five preliminary steps:
1. Assemble HACCP team
2. Describe the product
3. Identify intended use
4. Construct flow diagram
5. On-site confirmation of flow diagram
Seven principles of the HACCP system:
1. Conduct a hazards analysis
2. Determine Critical Control Points
3. Establish critical limits for each CCP
4. Establish a monitoring system for each CCP
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation and record keeping
Difference between HACCP and ISO 22000
Besides the fact that HACCP is a food safety system, and ISO 22000 is a food safety management system standard, differences between these two include the following:
ISO 22000 allows the development of a food safety management system by external experts for any company, and this includes implementation and verification of all or part of activities involved in the system.
ISO 22000 also refers to good practices in sectors and general hygiene rules published by Codex Alimentarius.
Besides the internal communication, external communication is also a condition for establishing, implementing and updating the FSMS according to ISO 22000.
ISO 22000 demands risk analysis to evaluate each food safety hazards identified.
ISO 22000 demands documentation of PRPs.
HACCP uses the traditional concept of dividing control measures into two groups: prerequisites and measures applied at critical control points (CCPs). In the case of ISO 22000, these concepts are reorganized in a logical order by adding a group of control measures named operational prerequisite programs (oPRPs).
ISO 22000 demands monitoring system and planning of corrective actions for operational PRPs, as for CCPs.
ISO 22000 demands analysis and improvement according to the outcome of monitoring of oPRPs and HACCP plan.
ISO 22000 also requires the review and identification of specifications, formulation and origin for input and end-products.
ISO 22000 separates and clarifies verification activities and validation activities.
Allergen control is a required prerequisite program in ISO 22000; however it is not mentioned in HACCP.
ISO 22000, new terms have been developed, such as “potentially unsafe product” and the term “withdrawal” for product recall and product recollection activities.
ISO 22000 requires continual improvement and updating of the management system.
Benefits of ISO 22000:
A preventive approach to food safety.
Can help identify process improvements & reduces customer complaints.
Reduces the need for and the cost of end product testing.
Is complementary to quality management systems such as ISO 9000.
Provides evidence of due diligence & reduces the likelihood of product recall & adverse publicity.
Enhances customer satisfaction / reduces dissatisfaction.
Facilitates better understanding of food packaging safety issues throughout the organization.
Improves staff performance through the promotion of team spirit & improves staff morale and motivation through a cleaner working environment.
A clear, auditable, global standard provides a framework to bring together all parts of your Food Safety Management System (FSMS).
Demonstrates commitment to customer satisfaction.
Tests compliance with statutory and regulatory requirements and your own systems through internal audits and management reviews.
Training/Certification/Assessment/ Consultancy Services:
System Certifications Inc. is one of the largest and leading consultants in India. We provide quick, result oriented and easy to implement consultation and training services for applicable standards.
We have been associated with organizations across the India for their ISO standard certification projects.
For more Details and Consultation/ Training Services please contact us:
FSSC 22000 gives us requirements to control and reduce the food safety hazard together and this standard is recognized by GFSI.
The requirements of both ISO 22000 and FSSC 22000 are the same. The only difference is that FSSC 22000 is recognized by GFSI. Any food manufacturing company goes for FSSC because it is recognized by GFSI.
FSCC 22000 Principles:
Conducts a hazard analysis.
Determine the critical control points.
Establish critical limits.
Establish a system to monitor control of the CCP.
Establish the correct action to be taken when monitoring. Indicates that a particular CCP is not under control.
Establish procedures for verification to confirm that the FSSC 22000 system is under control.
Establish documentation concerning all procedures and records appropriate to these principles and their application.
Benefits of ISO 22000:
A preventive approach to food safety.
Can help identify process improvements & reduces customer complaints.
Reduces the need for and the cost of end product testing.
Is complementary to quality management systems such as ISO 9000.
Provides evidence of due diligence & reduces the likelihood of product recall & adverse publicity.
Enhances customer satisfaction / reduces dissatisfaction.
Facilitates better understanding of food packaging safety issues throughout the organization.
Improves staff performance through the promotion of team spirit & improves staff morale and motivation through a cleaner working environment.
A clear, auditable, global standard provides a framework to bring together all parts of your Food Safety Management System (FSMS).
Demonstrates commitment to customer satisfaction.
Tests compliance with statutory and regulatory requirements and your own systems through internal audits and management reviews.
Training/Certification/Assessment/ Consultancy Services:
System Certifications Inc. is one of the largest and leading consultants in India. We provide quick, result oriented and easy to implement consultation and training services for applicable standards.
We have been associated with organizations across the India for their ISO standard certification projects.
For more Details and Consultation/ Training Services please contact us:
Hazard Analysis and Critical Central Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and entire food chain. ISO 22000 includes steps designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they are detected.
Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as it is an effective approach for producing safe food.
ISO 22000 enables the producers, processors, distributors, exporters, etc., of food products to utilize technical resources efficiently and in a cost-effective manner in assuring food safety.
Since ISO 22000 is a generic food safety management standard. It can be used by any organization directly or indirectly involved in the food chain including- Farms, Fisheries and Dairies, Processors of Meats, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc., as well as food service providers such as restaurants, fast food chains, hospitals and hotels.
Supporting services and providers of food transportation storage and distribution, catering services as well as product suppliers for equipment, additives, raw materials, cleaning and sanitizing products, packaging, should not be forgotten. In short, if your products touch the food industry or the food we eat, part or all of the ISO 22000 requirements will apply.
Benefits of ISO 22000:
A preventative approach to food safety.
Can help identify process improvements & reduces customer complaints.
Reduces the need for, and the cost of end product testing.
Is complementary to quality management systems such as ISO 9000.
Provides evidence of due diligence & reduces the likelihood of product recall & adverse publicity.
Enhances customer satisfaction / reduces dissatisfaction.
Facilitates better understanding of food packaging safety issues throughout the organization.
Improves staff performance, morale, and motivation through the promotion of team spirit and a cleaner working environment.
Provides a framework to bring together all parts of your Food Safety Management System (FSMS).
Demonstrates commitment to customer satisfaction.
Tests compliance with statutory and regulatory requirements and your own systems through internal audits and management reviews.
Improves internal and external communications.
Improves your organization’s image.
Links pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Study-Act philosophies of ISO9001 to increase the effectiveness of your food management system.
Requires regular testing of data integrity / lot recall programs and process audits.
Aligns with other management systems (ISO 9001, ISO 14001).
Training/Certification/Assessment/ Consultancy Services:
System Certifications Inc. is one of the largest and leading consultants in India. We provide quick, result oriented and easy to implement consultation and training services for applicable standards.
We have been associated with organizations across the India for their ISO standard certification projects.
For more Details and Consultation/ Training Services please contact us: