What is the difference between HACCP and ISO 22000?
Food safety is of vital importance as it impacts consumer health and consequently economic performance. World Health Organization (WHO) figures show that each year one tenth of the world population fall ill after eating contaminated food and 420,000 die every year.
In the 1960s, the UN’s Food and Agricultural Organization and WHO formed the joint Codex Alimentarius Commission to develop guidelines for ensuring food safety. It provides the framework and guidelines for implementing HACCP, which is a systematic and preventive approach to ensure food safety.
What is HACCP?
HACCP, or Hazard Analysis and Critical Control Points, is a systematic preventive approach that addresses biological, chemical, and physical hazards through prevention rather than finished product inspection. The HACCP approach has been widely adopted by food and beverage companies around the world. Food safety is addressed in national regulations and the numerous food safety standards developed by scheme owners like ISO, SQF Institute, FSSC, BRCGS and IFS. Certification to the GFSI benchmarked standards used in global food supply chain as well as a standard like ISO 22000 builds upon the foundation laid by HACCP. HACCP is also incorporated and is endorsed by key international regulatory bodies, including the European Commission.
What is ISO 22000?
ISO 22000 is a Food Safety Management System (FSMS) standard developed by the International Organization for Standardization dealing with food safety. It provides a framework for managing food safety. ISO 22000 integrates the principles of the HACCP system and is compatible with other management system standards such as ISO 9001 (Quality Management Systems). ISO 22000 is also used as a basis for the Food Safety Systems Certification (FSSC) Scheme FSSC 22000.
Differences between HACCP and ISO 22000: a comparison
When comparing HACCP and ISO 22000, it is essential to understand their distinct characteristics and how they address various aspects of food safety management. This comparison will highlight the differences between HACCP and ISO 22000, their respective strengths and application in the food and beverage industry.
Scope and application
HACCP is primarily concerned with the identification and control of significant hazards in food and feed production and handling. While covering the HACCP principles, ISO 22000 is a FSMS that is applicable to all organizations in the food chain, from feed producers to food processors, transport and storage operators, and retail and food service outlets.
Prerequisite Programs (PRPs)
HACCP includes the concept of PRPs such as the Good Hygiene Practices (GHPs) contained in the Codex Alimentarius. Included in ISO 22000, the standard places a greater emphasis on PRPs as conditions and activities necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling, and provision of safe end products and safe food for human consumption.
Integration with other management systems
ISO 22000 is designed to be compatible with other management system standards, making it easier for organizations to integrate their food safety management with quality, environmental, or other management systems. As part of the standard, HACCP can be part of such integrations but is not specifically designed for this purpose.
Continuous improvement
ISO 22000 follows the Plan-Do-Check-Act cycle, which encourages continuous improvement of the entire food safety management system. HACCP also does the same but within the framework of hazard analysis and critical control points only.
Certification
ISO 22000 is a certifiable standard to which organizations can be audited by a third-party like DNV to demonstrate compliance. HACCP certification is possible but rare as food safety management system certification is the preferred, recognized way.
Flexibility and adaptability
ISO 22000 provides a flexible framework that can be adapted to a wide range of organizations, regardless of size or complexity. HACCP is also adaptable but prescriptive in terms of the steps that must be followed.
Communication
ISO 22000 has requirements on communication of relevant food safety information within the organization and toward external stakeholders. HACCP also recognizes the importance of communication but does not provide a structured approach as does ISO 22000.
Documentation and record keeping
ISO 22000 requires a more extensive documentation process to ensure that all elements of the food safety management system are recorded and maintained. HACCP requires documentation related to the food safety plan design and implementation.
In summary, while both HACCP and ISO 22000 aim to ensure food safety, which is why HACCP principles are incorporated into ISO 22000 and other food safety standards. As such, for companies adopting a food safety management system, it is not an either or. And in the end, it is all about safeguarding consumers everywhere.
