What are the difference between HACCP and ISO 22000:2018?

What are the difference between HACCP and ISO 22000:2018?

HACCP and ISO 22000 are both food safety standards that any food production or food-handling company can implement. Hazard Analysis and Critical Control Points (HACCP) was established in the 1980s, initially instigated by scientists working for the Pillsbury company while ISO 22000 was introduced in 2005.

Many companies implement these standards at the same time and these two standards both address food safety hazards and controls. As such, it may be difficult to distinguish between the two; there is however a marked difference.

HACCP is one part of ISO 22000

HACCP has three main principles, namely:

1.     Identify and assess hazards associated with the food product

2.     Determine critical control points to regulate the identified hazards

3.     Establish a system to monitor the critical control points.

HACCP identifies hazards that may threaten food safety and implements control points. These hazards may include sources of bacteria, physical, allergenic or chemical contamination. HACCP can be used alone or with other regulations. HACCP is the subsection of ISO 22000 that addresses these hazards and creates procedures to monitor critical control points.ZATITOWARD SUSTAINABLE SUCCESS. LET’S MAKE IT HAPPEN!

ISO 22000 is a broader, international system

ISO 22000 incorporates the principles and regulations of HACCP but is a broader framework used as a management system. ISO 22000 allows for constant performance improvement in the management of food safety and food manufacturing. This standard follows the model of ISO 9001 and other ISO Standards as of the publication of ISO 22000:2018. ISO 9001 is a quality standard that can be employed by corporations in any business and incorporates the eight quality management principles of this standard. ISO 22000 consists of numbered sections that correlate with sections of ISO 9001 for easier integration.

ISO 22000 is a worldwide standard, issued by the International Organisation for Standardisation and includes the requirements of other global standards whereas HACCP originated in the United States, derived from the guidelines and regulations of the Department of Agriculture and the Food and Drug Administration (FDA). The HACCP System has now been adopted globally via the Codex Alimentarius Commission as a validated and verified approach to hazard identification and mitigation within Food Safety and is often used in Pharmaceuticals manufacturing as well.Every country has been given  permission to adopt HACCP as a Voluntary Standard to be implemented as part of the Legislative and/or Regulatory infrastructure as countries see fit.

Difference between HACCP and ISO 22000

Besides the fact that HACCP is a food safety system, and ISO 22000 is a food safety management system standard, differences between these two include the following:

• ISO 22000 allows the development of a food safety management system by external experts for any company, and this includes implementation and verification of all or part of activities involved in the system.
• ISO 22000 also refers to good practices in sectors and general hygiene rules published by Codex Alimentarius.
• Besides the internal communication, external communication is also a condition for establishing, implementing and updating the FSMS according to ISO 22000.
• ISO 22000 demands risk analysis to evaluate each food safety hazards identified.
• ISO 22000 demands documentation of PRPs.
• HACCP uses the traditional concept of dividing control measures into two groups: prerequisites and measures applied at critical control points (CCPs). In the case of ISO 22000, these concepts are reorganized in a logical order by adding a group of control measures named operational prerequisite programs (oPRPs).
• ISO 22000 demands monitoring system and planning of corrective actions for operational PRPs, as for CCPs.
• ISO 22000 demands analysis and improvement according to the outcome of monitoring of oPRPs and HACCP plan.
• ISO 22000 also requires the review and identification of specifications, formulation and origin for input and end-products.
• ISO 22000 separates and clarifies verification activities and validation activities.
• Allergen control is a required prerequisite program in ISO 22000; however it is not mentioned in HACCP.
• ISO 22000, new terms have been developed, such as “potentially unsafe product” and the term “withdrawal” for product recall and product recollection activities.
• ISO 22000 requires continual improvement and updating of the management system.

Conclusion

The food industry all around the world is facing plenty of challenges regarding the food safety. Many studies and researches have been carried out to determine the main barriers to HACCP and ISO 22000 implementation. As a result, the majority of studies have concluded that the lack of understanding of HACCP and other food safety management systems processes is one of the key barriers to the implementation of an effective and sustainable FSMS.