HACCP Certification and ISO 22000 Certification are both food safety management that any food processing, manufacturing, or food taking care of organization can execute. Hazard analysis and critical control points (HACCP) were set up during the 1980s, By a group of researchers working for the Pillsbury organization while the ISO 22000 Certification standard was introduced in the year 2005.

Many organizations execute these HACCP and ISO 22000 guidelines simultaneously and these two principles both address food safety hazards and controls. Accordingly, it could be hard to recognize the two; there is any way a stamped contrast.

HACCP Standard is one element of ISO 22000 Certification

HACCP Certification has three fundamental Principles, in particular: 

  1. Identify and evaluate hazards related to the food item
  1. Determine basic control focuses to manage the recognized risks
  1. Establish a framework to screen the basic control points.

HACCP recognizes hazards and risks that might food safety and implements control points. These hazards might incorporate sources of microscopic organisms, physical, allergenic, or chemical contamination. HACCP can be utilized alone or with different guidelines. HACCP is the subsection of ISO 22000 that addresses these hazards and creates procedures to monitor critical control points.

ISO 22000 is a more extensive, worldwide food safety management system

ISO 22000 standard consolidates the standards and guidelines of HACCP principles and requirements yet is a more extensive structure utilized as a management system. ISO 22000 takes into account constant performance improvement in the administration of safety and food-producing. This standard follows the model of ISO 9001 Standard and other ISO standards as of the publication of ISO 22000:2018. ISO 9001 Standard is a quality standard that can be utilized by companies in any business and fuses the eight quality management system principles of this norm. ISO 22000 comprises numbered areas that relate with segments of ISO 9001 for simpler incorporation.

ISO 22000 is an overall standard, given by the international organization for standardization and incorporates the necessities of other worldwide principles through HACCP started in the United States, gotten from the rules and guidelines of the department of agriculture and the food and drug administration (FDA). The HACCP system has now been embraced worldwide utilizing the codex Alimentarius Commission as an approved and confirmed way to deal with hazard distinguishing proof and moderation inside food safety and is regularly utilized in pharmaceuticals producing too. Each nation has been allowed to embrace HACCP as a voluntary standard to be executed as a component of the legislative or potentially regulatory foundation as nations see fit. In South Africa the HACCP code is known as sans 10330:2007, requirements for a hazard analysis and critical control point (HACCP) system and has been proclaimed obligatory for the meat, poultry, and peanut butter industries as of the fourteenth of March 2019 as per R607 regulations relating to the hazard analysis and critical control point system (HACCP System): amendment. It was corrected on the fourteenth of June 2018 with a 9-month compliance deadline.

Therefore HACCP Certification and ISO 22000 Certification help the organization to build a strong foundation in controlling the hazards and risks related to food contamination. HACCP is focused purely on food safety; while ISO 22000 Certification goes further. ISO 22000 looks at business processes and structures. ISO 22000 Certification is independent, which means that a company can decide for itself whether it wants to embrace it or not. Achieving ISO 22000 is not mandatory, but it is worldwide accepted and a deal of status and reliability can be derived. Though, ISO 22000 is based on the HACCP guidelines.

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