|What is HACCP?
Management Systems such as HACCP when granted by an
International Registration Body provides organizations
with the basic management requirements assisting in the
implementation of effective food safety and good
practices (cGMPs) and demonstrating to others. HACCP is
endorsed by the United Nations “Codex Alimentarius? USA
FDA - USDA, European Union, Canada, Australia, New
Zealand, and Japan etc.
ISO 22000 provides for a full Management Systems fusing
requirements of ISO 9001 with HACCP Principles & plan
(as it relates and can be reference through ISO 15161),
a step further to HACCP. HACCP is for organizations
wishing to implement a certifiable Management System
based on seven (7) Principles of HACCP without
implementing a full Management System (ISO 22000).
What is ISO 22000?
The International Organization for Standardization (ISO)
has developed the ISO 22000 Food Safety Management
Systems Standard. Officially called ISO 22000, Food
Safety Management Systems - Requirements for any
organization in the food chain, ISO 22000 is an
international standard and defines the requirements of a
Food Safety Management Systems covering all
organisations in the food chain from “farm to fork?
including catering and packaging companies.
There has been a continuous increase in consumer demand
for safe food. This has led to the development of
numerous food safety standards. The growing number of
national standards for food safety management has led to
confusion. Consequently, there is a need for
international harmonization and ISO aims to meet this
need with ISO 22000.
The standard combines generally recognized key elements
to ensure food safety along the food chain including:
interactive communication; system management; control of
food safety hazards through pre-requisite programmes and
HACCP plans; and continual improvement and updating of
the management system.
ISO 22000 is intended to define the requirements for
companies that desire to exceed the regulatory
requirements for food safety.
Who should use the standard?
As food safety hazards may be introduced at any stages
of the food chain, adequate control throughout the food
chain is essential. Thus food safety is a joint
responsibility that is principally assured through the
combined efforts of all the parties participating in the
ISO 22000 may therefore apply to, and not be limited to:
- Primary food producers through to food manufacturers,
including food processors
- Retail and food service outlets
- Feed producers
- Transport operators and storage operators
- Producers of equipment and packaging material
- Producers of cleaning agents, additives and
Benefits to users
Benefits for organizations implementing ISO 22000
- Resource optimization - internally and along the food
- More efficient and dynamic food safety hazard control
- All control measures subjected to hazard analysis
- Better planning, less post process verification
- Improved documentation
- Saves resources by reducing overlapping system audits -
- Systematic management of prerequisite programmes
- Control focused on what is necessary
- Widely applicable because it is focused on end results
- Organized and targeted communication among trade
partners (repeated below)
- Valid basis for taking decisions
- Increased due diligence
- Dynamic communication on food safety issues with
suppliers, customers, regulators and other interested
- A systematic and proactive approach to identification of
food safety hazards and development and implementation
of control measures.
Further benefits include: -
- Confidence that the organizations which are implementing
the standard have the ability to identify and control
food safety hazards
- Provides a reference for the whole food chain
- Contributes to a better understanding and further
development of Codex HACCP
- System approach, rather than product approach
- Fills a gap between ISO 9001 and HACCP
- Provides a framework for third party certification
- Auditable standard with clear requirements
- Suitable for regulators
- Provides potential for harmonization of National