HACCP stands for Hazard Analysis and Critical Control Point System and is a food safety system that prevents food safety from being compromised. ISO 22000 is an international standard according to ISO standards and has been created to guarantee the safety of the global food chain. In this blog article. we explain the difference between HACCP and ISO 22000 for the food industry.
HACCP and ISO 22000
If you are a company operating in the food industry, you are required by law to comply with established hygiene regulations in accordance with HACCP guidelines. As a food company, you must systematically look for critical points that affect the safety of food and beverage products that are handled by the company. All possible risks and associated risk management measures must be described in an HACCP plan.
ISO 22000 has been the standard for food safety since 2005 and is based on HACCP guidelines in accordance with Codex Alimentarius and the management principles of ISO 9001. It is a globally accepted standard which forms the basis for an internationally valid ISO food safety certificate and which is aimed at the entire agri-food chain. ISO 22000 applies to primary production companies, to retailers and to supply companies operating in the packaging and detergent industry, amongst others.
The difference between HACCP and ISO 22000
Whereas HACCP is focuses purely on food safety, ISO goes further. ISO also looks at business processes and structures. ISO certification is independent, which means that an organisation can decide for itself whether it wants to embrace it or not. It is expected that many companies will convert their HACCP certificate into a certificate based on ISO 22000 in the near future. After all, ISO is more quickly accepted at home and abroad and can be combined with other ISO standards to achieve optimum efficiency.
In conclusion, it can be said that obtaining an HACCP certificate is a legal obligation in order to be able to guarantee food safety for consumers. Compliance with the rules is monitored by the Netherlands Food and Consumer Product Safety Authority (NVWA). Achieving ISO 22000 is not mandatory, 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.
More information about HACCP and ISO 22000?
Do you want more information about HACCP, ISO 22000 and its application in practice? Then download the handy white paper ‘Setting up a food safe hygiene process’, in which we tell you everything there is to now about this and other related topics.