HACCP and ISO 22000: A Collaborative Approach

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying and controlling potential hazards in the food production process. It aims to prevent contamination or hazards from occurring rather than inspecting the final product.

• Hazard Identification: Identify potential hazards that could compromise food safety, such as biological, chemical, or physical risks.
• Critical Control Points (CCPs): Determine the most important steps in the process where hazards can be prevented, eliminated, or reduced to acceptable levels.
• Establish Critical Limits: Set measurable criteria for each CCP to ensure control of the hazards (e.g., temperature limits for cooking).
• Monitoring Procedures: Implement procedures to monitor CCPs and ensure that they remain under control.
• Corrective Actions: Define steps to be taken if a deviation from the established critical limits occurs.
• Verification Procedures: Confirm that the HACCP system is working as intended, through activities such as validation and review.
• Documentation and Record-Keeping: Keep detailed records to demonstrate compliance with food safety regulations and provide evidence of proper controls.

ISO 22000 is an international standard for food safety management systems that integrates the principles of HACCP with a comprehensive food safety management framework. It ensures that all organizations involved in the food chain maintain a high level of food safety.

• Holistic Food Safety Management: Covers all aspects of food safety from farm to fork, ensuring that every step in the supply chain adheres to food safety standards.
• Risk Management: Focuses on identifying potential risks throughout the food production process and implementing preventive measures.
• Continuous Improvement: Encourages ongoing improvement in food safety practices, helping organizations adapt to new challenges and innovations.
• Compliance with Global Standards: ISO 22000 ensures that organizations comply with international food safety regulations and guidelines, fostering trust in food safety practices worldwide.