HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 are both food safety systems, but they differ in scope, structure, and application.

HACCP is a preventive food safety system that focuses on identifying, evaluating, and controlling food safety hazards such as biological, chemical, and physical risks. It concentrates mainly on critical control points (CCPs) within the production process to ensure food safety. HACCP is process-focused and is often a regulatory or customer requirement, especially in food manufacturing and processing.

ISO 22000, on the other hand, is an international food safety management system standard that incorporates HACCP principles but goes beyond them. It provides a comprehensive management system framework that includes food safety policies, objectives, communication, documentation, risk-based thinking, and continual improvement. ISO 22000 applies to the entire food chain, from farm to fork, and aligns with other ISO management system standards.

Key Differences at a Glance

• Scope: HACCP focuses on food safety hazards in production processes, while ISO 22000 covers the entire food safety management system across the food chain.

• Structure: HACCP is a methodology, whereas ISO 22000 is a certifiable management system standard.

• Management Involvement: ISO 22000 requires strong top management commitment; HACCP focuses mainly on operational controls.

• Certification: HACCP certification is limited to food safety processes, while ISO 22000 certification demonstrates a complete food safety management system.

• Continual Improvement: ISO 22000 emphasizes ongoing improvement; HACCP focuses on hazard control.

In summary, HACCP is the foundation of food safety control, while ISO 22000 builds on HACCP to create a structured, organization-wide food safety management system with global recognition.