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:
- Identify and assess hazards associated with the food product
- Determine critical control points to regulate the identified hazards
- 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.
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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. 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 declared compulsory for the Meat, Poultry and Peanut Butter Industries as of the 14th of March 2019 in accordance with R607 Regulations Relating to the Hazard Analysis and Critical Control Point System (HACCP System): Amendment. It was amended on the 14th of June 2018 with a 9 month compliance deadline.
It is foreseeable that other Industries will follow suit.
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