Difference between HACCP and ISO 22000 1 | Seite 3

Seven principles of the HACCP system:
1. Conduct a hazards analysis
2. Determine Critical Control Points
3. Establish critical limits for each CCP
4. Establish a monitoring system for each CCP
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation and record keeping
The HACCP system is applicable to any company regardless to its size, or if it is directly or indirectly involved
in the food chain. The implementation of HACCP system should be supported by prerequisite programs (see
B). In other words, a company preparing for HACCP system implementation should have in place prerequisite
programs operating according to national regulations, codes of practice or other food safety requirements.
Prerequisite programs listed below may be included to support the HACCP system, but not all businesses have
the same prerequisite programs.

B. Common prerequisite programs may include but are not limited to:
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facilities and equipment
personnel training
cleaning and sanitation
maintenance
supplier review
chemical control
waste management
pest management
storage and transportation
product recall procedures
labeling
purchasing procedures

The HACCP system has been accepted and implemented worldwide. Its implementation has become a
legislative requirement for the food industry in many countries.

INTRODUCTION OF ISO 22000
By the early 2000s, a number of standards have been developed by different private and national organizations
around the world. This led to complications when companies started using their own in-house developed codes
to audit their suppliers. Different audit criteria made it nearly impossible for suppliers to fulfill all requirements in
the global market.
In 2001, the International Organization for Standardization (ISO) started working on an auditable standard
for Food Safety Management System (FSMS). This international FSMS standard, known as ISO 22000, was
finally published on September 1, 2005. It is a framework that combines prerequisite programs, the HACCP
principles and application steps as described by the Codex Alimentarius Commission and elements of the ISO
9001:2000 standard.
Within two years, the standard has been implemented by organizations in more than 50 countries as an
alternative to more than 20 food safety schemes developed by individual companies in the sector for auditing
their suppliers.