What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is the most internationally recognised system based on production of safe food from a preventative approach. The guidelines for its application are established in the Codex Alimentarius GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 (2020).

A HACCP based system is a legal requirement in several countries, including USA and UK, at all levels of the food chain. Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.

Main differences with ISO 22000 are as follow:

• ISO 22000 enables a food safety management system to be developed by external experts for businesses and this includes implementing and verifying all activities involved in the system.

• ISO 22000 requires risk analysis to evaluate all food safety standards identified.

• HACCP utilises the traditional idea of control measures falling into two groups; prerequisites and measures applied at critical control points. For ISO 22000, these ideas were reorganised by adding a group of control measures named operational prerequisite programmes.

• ISO 22000 requires there to be a monitoring system and planned corrective actions.

• ISO 22000 requires outcomes to be analysed and improved after monitoring HACCP plans.

• Whilst allergen control is required in ISO 22000 it isn’t mentioned or needed in HACCP.

• With ISO 22000 there has to be continual improvement and the management system needs to be kept up-to-date.