ISO 22000 is a globally recognized standard that d....
Difference Between HACCP and ISO 22000
Health, Safety, and Environment
2025-03-10
Understanding ISO 22000
ISO 22000 is a globally recognized standard that defines the requirements for a Food Safety Management System (FSMS). Established in 2005, it applies to all organizations within the food chain, ensuring food safety at every stage.
A Brief History of HACCP
The Hazard Analysis and Critical Control Points (HACCP) system was developed in the 1960s by scientists and engineers at Pillsbury Company to ensure “zero defects” in food production for NASA astronauts.
The first formal HACCP standard was introduced in the late 1980s by the U.S. National Advisory Committee on Microbiological Criteria for Food (NACMCF). After its first revision in 1992, it was adopted by the Codex Alimentarius Commission, making it the first international HACCP standard.
Since then, HACCP has been extensively adopted by the food industry and regulatory bodies to prevent and control food safety hazards.
HACCP vs. The HACCP System – What Is the Difference?
Although often used interchangeably, HACCP and the HACCP system are separate concepts.
- HACCP is a risk assessment tool designed to prevent food safety hazards rather than merely inspecting final products. It is applied across the entire food chain, from raw material sourcing to consumption.
- The HACCP System is a recognized food safety system that identifies, monitors, and controls hazards at every stage of food production.
Evolution of HACCP Principles
Initially, HACCP was based on three main principles:
- Identifying and assessing hazards related to food products
- Determining Critical Control Points (CCPs) to manage these hazards
- Establishing monitoring systems for each CCP
Today, HACCP consists of five preliminary steps and seven key principles (as outlined by Codex Alimentarius):
12 Steps of HACCP Implementation
Five Preliminary Steps
- Assemble an HACCP team
- Describe the product
- Identify its intended use
- Construct a flow diagram
- Verify the flow diagram on-site
Seven Principles of HACCP
- Conduct a hazard analysis
- Determine Critical Control Points (CCPs)
- Establish critical limits for each CCP
- Set up a monitoring system for each CCP
- Define corrective actions
- Establish verification procedures
- Maintain documentation and records
Prerequisite Programs for HACCP Implementation
For HACCP to function effectively, organizations must implement prerequisite programs (PRPs).
These include:
- Facilities and equipment maintenance
- Personnel training
- Cleaning and sanitation
- Pest management
- Waste management
- Storage and transportation
- Supplier evaluation
- Product recall procedures
In many countries, HACCP is a legal requirement for food industry operators.
Introduction to ISO 22000
ISO 22000 applies to all organizations within the food supply chain, including food producers, manufacturers, retailers, as well as those involved in packaging, storage, and transportation. It guarantees food safety is maintained throughout every phase, from raw material sourcing to end-user consumption.
This standard combines Hazard Analysis and Critical Control Points (HACCP) principles with management system components, offering a comprehensive structure for managing food safety. Implementing ISO 22000 allows organizations to strengthen food safety measures, comply with regulatory requirements, and enhance consumer trust.
Key Elements of ISO 22000
ISO 22000 ensures comprehensive food safety management through five key elements, which work together to prevent and control hazards:
1. Interactive Communication
Effective internal and external communication across the food chain ensures that food safety hazards are identified and controlled at every stage.
2. Management System Approach
ISO 22000 can operate independently or be integrated with other management systems (e.g., ISO 9001).
3. HACCP Principles and Risk-Based Thinking
ISO 22000 incorporates HACCP principles for a proactive approach to food safety, requiring organizations to identify hazards, determine CCPs, and implement preventive measures. This enables structured risk control while complying with regulations and meeting customer expectations.
4. Prerequisite Programs (PRPs) and Operational PRPs (oPRPs)
ISO 22000 distinguishes between Prerequisite Programs (PRPs), which maintain hygiene standards (e.g., sanitation, pest control), and Operational Prerequisite Programs (oPRPs), which control food safety hazards at critical points. This clear differentiation enhances food safety management through systematic preventive actions.
5. Continuous Monitoring and Improvement
To ensure effective food safety management, organizations must monitor oPRPs and CCPs, implement corrective actions for non-conformities, conduct regular audits and reviews, and continuously update processes based on risk assessments and performance evaluations.
What Are the Differences Between HACCP and ISO 22000?
While HACCP and ISO 22000 share common goals, their scope and requirements differ:
Conclusion
The food industry faces increasing challenges in maintaining food safety standards. Research indicates that a lack of awareness of HACCP and food safety management systems is a significant barrier to effective implementation.
While both HACCP and ISO 22000 help organizations manage food safety risks, ISO 22000 provides an extensive, risk-based framework that integrates HACCP principles with continuous system improvement. Its global recognition makes it a preferred choice for organizations seeking comprehensive food safety compliance and international market access.
How Can PECB Help?
Enhancing food safety expertise is essential in today’s evolving industry. PECB’s ISO 22000 training programs equip professionals with the knowledge and skills to implement, audit, and manage food safety systems effectively, ensuring compliance with global standards and boosting career opportunities.
ISO 22000 and Food Safety Training by PECB include:
About the author
Vesa Hyseni is a Senior Content and Campaigns Specialist at PECB. She is responsible for creating up-to-date content, conducting market research, and providing insights about ISO standards. For any questions, feel free to reach out to her at support@pecb.com.
