15 Feb 2019 What is the difference between HACCP (as we have been discussing, not HACCP certification) and ISO 22000?
What is HACCP?
HACCP (Hazard Analysis and Critical Control Point System) is a food safety system. The system targets every step of the food production process using analysis and control to maintain food safety from production to consumption. It is recognised internationally.
What is ISO 22000?
ISO 22000 (International Organisation for Standardisation) is a food safety management system standard. It outlines a quality management system to maintain a standard of food safety that can be used by any company in the food industry. The system is recognised globally.
What is the difference between HACCP and ISO 22000?
Both HACCP and ISO 22000 aim to make the entire process of food production safe, but the two systems have several differences.
Any company that operates in the food industry is required to comply with food safety standards according to the HACCP system by law. All companies that handle food and beverages are required to follow the HACCP system to assess the food safety risk at crucial points during which food and drink are handled by the company. The company must then produce this risk assessment in a HACCP plan.
Becoming ISO certified is an independent process that is not required by law. Any company operating in the food industry can make the decision to apply for certification. The ISO management system goes further to maintain a standard of food safety throughout a company. ISO 22000 looks into the processes, structures and procedures of a business to maintain a food safety standard throughout. Having an ISO 22000 certification can make a food company more appealing to customers as it demonstrates a level of food safety that is higher than what is required by law.
Aside from the difference in structure and requirement; ISO 22000 also requires further risk analysis and evaluation than HACCP, as ISO derives somewhat from the HACCP system. ISO 22000 offers the risk assessment and development of food safety management protocol to be developed by an expert from the organisation, whereas HACCP is managed internally. ISO also requires that communication is made to the organisation externally alongside the standard internal communication required by HACCP. Overall, ISO entails a more detailed level of protocol to be followed than that of HACCP.