What is the Difference between HACCP and ISO 22000 in the Food Industry?

The major difference between HACCP and ISO 22000 in the food industry is that HACCP is a food safety system that prevents food safety from being compromised and ISO 22000 is an international standard that guarantees food safety. In this blog, we will go into detail, and explain the major differences between HACCP and ISO 22000 in the food industry.

HACCP and ISO 22000

If you run a food company, it's the law to follow hygiene rules set by HACCP guidelines. As a food business, you need to regularly check for important points that could impact the safety of the food and drinks your company deals with. Your HACCP plan should describe all possible risks and ways to manage those risks.

Since 2005, ISO 22000 has been the go-to rulebook for making sure our food is safe. It follows the HACCP guidelines (which stands for Hazard Analysis and Critical Control Points), following rules set by Codex Alimentarius and the ISO 9001 management principles. 

Explore Courses:

• ISO 22000 Internal Auditor Training
• ISO 22000 Fundamental Training Course
• ISO 22000 2018 Lead Auditor Training 

This is like a global stamp of approval, ensuring that businesses involved in making and selling food meet certain safety standards. It's not just for farmers; it applies to everyone in the food industry, including stores and companies that make packaging and cleaning products. If you get an ISO 22000 certificate, it means you're doing a good job keeping our food safe all the way from the farm to our plates.

Difference Between HACCP and ISO 22000 in the Food Industry

The major differences between HACCP and ISO 22000 are as follows:

• HACCP mainly focuses on keeping our food safe. On the other hand, ISO goes beyond that. ISO looks at how a business works and its overall setup.
•  If a company wants, it can choose to get certified by ISO. This certification is independent, meaning the organisation can decide if it wants to go for it or not. 
• Many companies are expected to switch from having a HACCP certificate to getting one based on ISO 22000 soon. That's because ISO is accepted more quickly both at home and abroad, and it can be combined with other ISO standards for the best efficiency.
• To sum it up, getting a HACCP certificate is something companies have to do by law to make sure the food is safe for consumers. The Netherlands Food and Consumer Product Safety Authority (NVWA) checks if they follow the rules.
•  On the other hand, getting ISO 22000 is not a must, but it's a global standard that brings a lot of respect and trust. ISO 22000 follows the HACCP guidelines.

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• How Can I Succeed as an ISO Management System Auditor?
• Understanding ISO 22000 Fundamental Training Course

FAQs

Q1: What is the difference between ISO 22000 and HACCP?

A1: ISO 22000 is a comprehensive food safety management system standard that covers the entire food chain. It provides a framework for organisations to implement and manage their food safety processes. HACCP (Hazard Analysis and Critical Control Points), on the other hand, is a specific methodology within ISO 22000, focusing on identifying and controlling potential hazards at critical points in the food production process.

Q2: What is the difference between HACCP and food safety?

A2: HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards in the production process. It is a part of a broader concept known as food safety, which encompasses all measures and practices implemented to ensure the safety of food products from production to consumption.

Q3: What is ISO 22000 in the food industry?

A3: ISO 22000 is an international standard for food safety management systems. It sets out the criteria for an organisation's food safety management system, emphasizing a systematic approach to ensure the safety of the entire food supply chain. ISO 22000 is applicable to all organisations, regardless of size, involved in any aspect of the food industry.

Q4: What is HACCP in the food industry?

A4: HACCP, or Hazard Analysis and Critical Control Points, is a systematic preventive approach to food safety that identifies, evaluates, and controls potential hazards at specific points in the food production process. It is a crucial component of the food industry's efforts to ensure the safety of food products by focusing on critical control points.