HACCP - "Hazard Analysis and Critical Control Point" is a systematic method to analyze food processing and to identify undesirable / hazardous inclusion of chemical, physical, or biological agents into foods. This with the intent to prevent, eliminate, reduce, or mitigate ("PERM" - acronym courtesy of and brought by BRS), while fulfilling legal obligations including 21 CFR 110, 120, and others such as 123 for sea foods. It is the expectation, if not a requirement, that organizations operating within the food supply chain to identify, analyze, and to prevent, eliminate, reduce (or mitigate) these hazards (dangers) to acceptable levels. HACCP helps organizations to significantly PERM harmful inclusions.

Applicable for verification and qualification though Management Systems models including "HACCP MS" or equivalency, as granted by a recognized International Registration Body. This provides organizations with the basic requirements to assist in effective food safety and good practices (cGMPs) and thus to demonstrate competence in food safety in applying 21 CFR 110 and 120 and others equivalents. The principles of HACCP are endorsed by the United Nations through "CODEX Alimentarius", USA FDA - USDA and carry over to European Union, Canada, Australia, New Zealand, Japan and others. CODEX provides basic safe requirements in process and activities within the food supply chain and includes, but not limited to poultry, meat producers, seafood processors, retail industry, restaurants, airlines, hotels, harvesting, production, transport and handling of food processing for international trade.

ISO 22000 provides a full food safety management systems fusing requirements of ISO 9001 applying HACCP Principles / Plan (as it relates and as well can be in reference to ISO 15161), a step further to HACCP MS. HACCP MS is for organizations wishing to implement a certifiable management system based on seven (7) Base Principles contained within HACCP MS plus PRPs similarly to the implementation of a full food safety management system (ISO 22000).

Note 1: Read ISO 15161 , also ISO 9001 with reference to ISO 15161 certification

Organizations may opt to implement best general acceptable global practices for planning, identification of hazards, acting and improving food-safety processing through HACCP Management System (HACCP MS) or taken to ISO 22000:2005, Food Safety Management System - FSMS, alternately ISO 9001:2008 applying ISO 15161 guidelines, and includes Food Defense. If your organization provides laboratory services the applicable international standard is ISO/IEC 17025 . HACCP MS, ISO 22000 and ISO 9001 - ISO 15161 includes Food Defense under ethical and competent certification bodies.

Note 2: Upon request as a courtesy International Registration Bodies such as BRS, DNV, Lloyd's and others provides recognized-accredited HACCP MS Specification Guidelines as well FSMS ISO 22000 certificate of registration.

ISO / TS 22003 : 2007 (and ISO/IEC 17021:2006) set the requirements under which certification bodies conducting HACCP, ISO 9001 - ISO 15161, and ISO 22000 certification needs to fulfill under accreditation for recognition of certificate instrument. 

Key aspects and issues relevant to HACCP / CODEX...

• Measuring and Control
• Critical Control Stages
• Risk Analysis
• Preventive Action
• Corrective Action
• Planning
• HACCP (Managerial) System
• HACCP Team
• Surveillance and Monitoring
• Severity
• V & V (verification & validation)

ISO 22000 (or ISO/IEC 17025 for laboratories, as applicable) assist in fundamentally implementing an certifying HACCP managerial protocol which includes the organizations administrative, supply chain, technical, operational aspects...

Is your organization's food management system (or laboratory) for food processing validated?

Our network of professionals includes specialists and authorities in HACCP, FDA Certified HACCP Trainer and SCP (Sanitation Control Procedure) AFDO FDA Instructor in Asia Pacific. Through review of your HACCP practices, methods within the management system concurrently with evaluation and analysis we can verify and validate and assist you to achieve HACCP certification.

For downloading ISO 22000 Lead Auditor venue visit our English portal top page.

ISO 15161

ISO 9001:2008 application guidelines are published for the food sector under the Guidance Standard ISO 15161 2001. ISO 15161 is a guideline to assist in the implementation of HACCP Principles within the requirements of ISO 9001:2008 - ISO 15161 namely, Guidelines on the Application of ISO 9001:200(8) for the Food and Drink Industry, is for application within the food industry sector involving souring, processing, and packaging of food and beverages. While ISO 15161 is a guideline that is required for ISO 9001 certification for the food and beverage sector. For FSMS ISO 22000 and HACCP MS certification visit our accreditation, conformity assessment bodies and Certification Bodies page. ISO 22000 is an effective and viable alternative providing validation of your food safety management system, and systems such as HACCP MS may be construe by some as a step toward ISO 22000.