ISO 22000 vs HACCP: what is the difference?
HACCP is a food hazard control methodology; ISO 22000 is a management system that incorporates it and adds governance, communication and improvement.
HACCP is a hazard analysis and critical control point methodology defined in the Codex Alimentarius principles and applied to the production process. ISO 22000 is a food safety management system standard that incorporates the HACCP principles and adds what HACCP does not cover: leadership, context, prerequisite programmes, communication along the food chain, competence, emergency planning, internal audit and continual improvement. HACCP can exist without ISO 22000; ISO 22000 cannot exist without HACCP.
What HACCP covers
Identification of biological, chemical and physical hazards, determination of critical control points, critical limits, monitoring, corrective actions, verification and records. It is the technical backbone of food safety and is frequently required by authorities and clients.
HACCP and ISO 22000: what changes
| HACCP | ISO 22000 | |
|---|---|---|
| Nature | Hazard analysis methodology | Certifiable management system that incorporates HACCP |
| Scope | The production process | The organisation and the food chain |
| Certification | Not in itself an ISO certifiable standard | Certifiable by an independent body |
| Adds | — | Context, leadership, prerequisite programmes, communication, internal audit, management review |
What ISO 22000 adds
- A management structure shared with other ISO standards, easing integration with ISO 9001.
- Formalised prerequisite programmes (hygiene, maintenance, pest control, water, suppliers).
- Mandatory communication along the food chain, upstream and downstream.
- Emergency management, product recall and withdrawal.
- Verifiable internal audit, management review and continual improvement.
- Certification by an independent body, internationally recognised.
From raw material to dispatch
- 01SupplierSelection, specifications and performance evaluation.
- 02ReceptionConformity checks and transport conditions.
- 03ProductionPrerequisite programmes and operational control.
- 04Critical pointsMonitoring of CCPs against defined critical limits.
- 05VerificationValidation of control measures and supporting analyses.
- 06DispatchTraceability and product recall capability.
Which to choose
If the goal is meeting hygiene and process control requirements, well-implemented HACCP is the mandatory starting point. If the goal is exporting or supplying international chains, large retailers or operators with supplier requirements, ISO 22000 is what produces a recognised certificate. In Angola, food industry, beverages, industrial catering and distribution companies typically meet this requirement on the client side.
How it is implemented in practice
Start from the existing HACCP study, validate the hazard analysis with real operational data, formalise prerequisite programmes, build the management layer on top and test everything in an internal audit before moving to certification.
Frequently asked questions
- Can I certify HACCP alone?
- HACCP verification schemes exist, but HACCP itself is a methodology, not a management system standard certifiable on the same terms as ISO 22000.
- Does ISO 22000 replace legal hygiene requirements?
- No. It helps organise and demonstrate compliance, but applicable legal requirements remain mandatory and must be verified with the competent authorities.
Sources
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