HACCP vs ISO 22000: What’s the Difference?
It’s quite easy to make the mistake of thinking HACCP and ISO 22000 are one and the same and that getting certified for one would make the other redundant. At the very core of both standards, they have the same objective of keeping the food products safe for consumption.
However, there are some key differences between the two that should greatly influence how stakeholders perceive a HACCP certified and an ISO 22000 compliant company operating in the food supply chain.
So, what’s the difference between the two and which one is best for your food business?
What is HACCP?
HACCP Certification or the Hazard Analysis and Critical Control Point is an internationally recognised food safety system that has served as a mark that food products are safe for consumption. It’s primary goal is to give measurable internal standards to companies in the food industry for keeping their products free from food-borne illnesses thereby preventing costly recalls and legal ramifications.
It’s a set of guidelines that companies operating within the food supply chain that includes production, distribution, and preparation among others can comply with to make sure that food hygiene is strictly practiced. Farms, transport companies, and even restaurants and cafes, therefore, would benefit from adhering to HACCP standards by reducing customer complaints, potential lawsuits, and recalls.
Originally, HACCP was created to ensure food quality in the NASA Space Program in the 1960s, but its usefulness extended beyond its original goals. Companies began implementing the principles developed by HACCP to ensure and demonstrate that their food products are safe to consume.
Principle 1 - Hazard analysis.
Principle 2 - Determine critical control points (CCPs).
Principle 3 - Establish critical limits for food safety.
Principle 4 - Set up monitoring methods and procedures.
Principle 5 - Create a set of predetermined corrective actions.
Principle 6 - Determine and execute the best possible verification procedures.
Principle 7 - Ensure that findings are documented and transparent.
What is ISO 22000?
ISO 22000 Certification goes beyond simply ensuring food products are safe to consume and extends to standardising the management practices so as to align it with safe food production, handling, and preparation. ISO 22000 ensures that HACCP standards are met by requiring the management team of a company to adopt a mindset that is focused on food safety.
ISO 22000 General Management Principles
Customer Centricity - The management team’s primary focus should be on promoting their customer’s welfare and health.
Leadership - A company that wants to get ISO 22000 certified must have a leadership team that aims for sustained success. Leaders in various sectors of the business must be aligned in the singular purpose and a common set of objectives.
Engagement - Workers and other stakeholders must be competent which means properly trained and equipped with a mindset that is in line with the company’s leadership and management teams that is focused on keeping their products safe for public consumption.
Process Approach - Managers have a systematic approach when it comes to corporate processes. This entails having the awareness that one small change in one process might have a significant effect on the overall performance of the company.
Constant Improvement - Food safety must not be influenced too much by the effects of changing business conditions. This means establishing a process-based approach that promotes continued success through remaining vigilant of potential hazards and constantly improving.
Evidence-based decision-making - Leaders and decision-makers must be able to collate, interpret, and analyse evidence and data in making corporate decisions.
Relationship management - An ISO 22000-compliant company understands that maintaining a good relationship with all stakeholders including suppliers is extremely beneficial for sustained success as it promotes reliability and maintains trust.
Which One’s Right For You?
While the end goal of keeping food products safe for public consumption is both at the core of the HACCP and ISO 22000, there are some distinct differences that may make a difference for companies considering to get these standards. HACCP specifically deals with the testing, monitoring, and documenting specific critical control points. ISO 22000, on the other hand, is much more concerned with management and leadership as well as on food safety of an organisation.
If you’re unsure about which certification is right for your organisation, don’t hesitate to contact EQAS Certification. Our experienced team of consultants and auditors are ready to answer your questions.