• Allergen control is a required prerequisite program in ISO 22000; however it is not mentioned in HACCP.
• ISO 22000, new terms have been developed, such as “potentially unsafe product” and the term
“withdrawal” for product recall and product recollection activities.
• ISO 22000 requires continual improvement and updating of the management system.
Conclusion
The food industry all around the world is facing plenty of challenges regarding the food safety. Many studies and
researches have been carried out to determine the main barriers to HACCP and ISO 22000 implementation.
As a result, the majority of studies have concluded that the lack of understanding of HACCP and other food
safety management systems processes is one of the key barriers to the implementation of an effective and
sustainable FSMS.
PECB (Professional Evaluation and Certification Board) is a personnel certification body for a wide range of
professional standards. It offers ISO 22000 training and certification services for professionals wanting to gain
a comprehensive knowledge of the main processes of an FSMS, project managers or consultants wanting to
prepare and to support an organization in the implementation of an FSMS, auditors wanting to perform and
lead FSMS certification audits, and staff involved in the implementation of the ISO 22000 standard.
ISO 22000 and Food Safety Trainings offered by PECB:
• Certified ISO 22000 Lead Implementer (5 days)
• Certified ISO 22000 Lead Auditor (5 days)
• Certified ISO 22000 Foundation (2 days)
• ISO 22000 Introduction (1 day)
ISO 22000 Lead Auditor, ISO 22000 Lead Implementer and ISO 22000 Master are three certification schemes
accredited by ANSI ISO/IEC 17024.
Narta Voca is the Heath, Safety and Environment (HSE) Product Manager at PECB. She is in charge of
developing and maintaining training courses related to HSE. If you have any questions, please don’t hesitate
to contact her at [email protected].
For further information please visit: www.pecb.org/en/training.
1 U.S. National Advisory Committee on the Microbiological Criteria for Food (NACMCF) is an advisory committee,
established in 1988, with the purpose to provide impartial, scientific advice to federal agencies regarding to
microbiological safety of food. NACMCF was instrumental in formulating and standardizing the principles of
hazard analysis and critical control point (HACCP) systems.
2 The Codex Alimentarius Commission (CAC) is an intergovernmental body established by FAO and WHO,
in 1963. Its principle objective is to protect the health of consumers and to facilitate the trad e of food by
setting international standards on foods (i.e. Codex Standards), guidelines and codes of practice, which can
be recommended to governments for acceptance.