Understanding ISO 22000 and HACCP: Food Safety Certification Made Simple

Food safety is non-negotiable. ISO 22000 integrates HACCP (Hazard Analysis and Critical Control Points) with a formal management system to ensure food safety from farm to fork.

HACCP 7 Principles

1. Conduct hazard analysis
2. Determine Critical Control Points (CCPs)
3. Establish critical limits for each CCP
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation

How ISO 22000 Builds on HACCP

ISO 22000 wraps HACCP in a full Annex SL management system - adding context analysis, leadership, planning, support, performance evaluation and continual improvement. It also introduces PRPs (prerequisite programmes) and OPRPs (operational PRPs).

Who Needs It?

• Food manufacturers and processors
• Catering and hospitality
• Food distributors and logistics
• Retailers and food service
• Agricultural producers

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