HACCP and ISO 22000

HACCP stands for Hazard Analysis and Critical Control Point System for food safety that prevents food safety. ISO 22000 is an international standard developed by ISO standards and has been created to guarantee the safety of the global food chain in the supply of food. In this, we will explain the difference between HACCP and ISO 22000 Certification for the food industry.

 

If your company is operating or dealing in the food industry, you are required by law to comply with proper hygiene rules and regulations in accordance with HACCP guidelines. As a food company, you must systematically follow the process and procedure to look for critical points that affect the safety of food and beverage products before reaching the end-user and must be resolved at an earlier point that is handled by the company. All possible risks and associated risk management measures must be described in a HACCP plan and be corrected timely without affecting the whole process.

 

So as ISO 22000 has been the standard for food safety since 2005 and is based on HACCP guidelines in accordance with Codex Alimentarius. It is a globally accepted standard published by the International Organization for Standardization which forms the basis for an internationally accepted ISO food safety certificate. ISO 22000 applies from primary production companies to retailers and to supply companies operating in the packaging etc. It is the standard from farm to plate.   

 

Also, Check >>> ISO 22000 Certification for Sri Lanka

DIFFERENCE BETWEEN HACCP AND ISO 22000 Certification

Besides, HACCP is a food safety system, and ISO 22000 is a food safety management. The 

differences between these two standards include the following:

 

1. Identify and assess hazards associated with the food product or the process involved in processing food determine critical control points to regulate and control the identified hazards
2. Establish a system to monitor the critical control points at their earliest.

 

HACCP identifies hazards that may threaten the food safety process biologically, chemically, or physically and implement control points. These hazards may include sources of bacteria, physical, allergenic or chemical contamination to the consumer consuming contaminated food. HACCP is the subsection of ISO 22000 Certification that addresses these hazards and creates procedures to monitor critical control points. 

 

HACCP is considered as one part of ISO 22000. HACCP is focused purely only on food safety, whereas ISO goes further. ISO also looks at business processes d management of the policies and structures. ISO certification is an independent standalone standard organization, which means that an organization solely can decide for itself whether it wants to embrace it or not. It is expected in the recent upcoming years that many companies will convert their HACCP certificate into an ISO 22000 Certificate in the near future. After all, ISO implemented standard is globally accepted and can be combined with other ISO standards to achieve optimum efficiency and effectiveness in the functioning of the management process and procedure.

 

In conclusion, it can be said that obtaining a HACCP certificate is a legal obligation that guarantees food safety for consumers. Achieving ISO 22000 Certification is not mandatory but it is a wider concept than HACCP, but it is a worldwide standard from which a great deal of status and reliability can be derived. ISO 22000 is based on the HACCP guidelines.

 

ISO 22000 CERTIFICATION PROCESS

To make the ISO 22000 Certification process simple and quick. Hiring a consultant will guide you and your business through the following steps to achieve ISO 22000 Certification by providing:

1. Gap Analysis
2. Training 
3. Testing  
4. Documentation & Test Report
5. Process Audit
6. External Audit
7. Certification and beyond