How can ISO 22000 HACCP enhance Food safety?

Food safety and hygiene have become the central issue for today’s aware consumer. The outbreak of several foodborne ailments has irrefutably made food safety a prime concern for today’s cognizant consumer.

Accordingly, the concerned global bodies have felt the necessity for new food safety standards that can be followed by the food business operators (FBOs) in the entire supply chain. As the challenges have become more complex in nature, they are needed to be addressed more effectively. This has called for modification of the food safety benchmarks. With this viewpoint, the International Organization for Standardization had introduced the all-new 2nd edition of the food safety standard, i.e. ISO 22000:2018.

The major aspect that distinguishes ISO 22000:2018 is its compatibility with the QMS enhancement strategies such as-

• HACCP (Hazard Analysis and Critical Control Points),
• PDCA (Plan, Do Check, Act) Cycles,
• HARPC (Hazard Analysis and Risk-based Preventive Controls) and
• SWOT (Strengths, Weaknesses, Opportunities, & Threats) analysis.

Among these, the most crucial strategy is of HACCP.

#1. What is all about HACCP?

HACCP is an acronym for Hazard Analysis and Critical Control Points. HACCP is a globally acclaimed approach for mitigation of the food-safety related hazards and perils. The HACCP urges for detection and mitigation of potential hazards at some crucial stages in a production process.

#2. What sort of risks is to be addressed in the HACCP process?

The risks to food safety that are required to be traced and eliminated include-

• Biological  
• Chemical
• Biochemical and
• Physical hazards.

#3. Why is there need to implement HACCP?

The contamination and adulteration food is a grave concern that has affected globally. The eminent researchers have traced many new contaminants that have led to the outbreak of food-related hazards.

Alarmed with the uncontrolled spread of such food safety hazards, the  ISO has laid emphasis on the implementation of HACCP in modified ISO standards concerning food safety management.

#4. How effectively can HACCP & ISO certification for food safety work together?

HACCP can be considered as a systemized strategy to rule out food safety hazards that may arise due to biological, chemical and physical factors during the course of a production process. These hazards are often conveyed until the final stage of production in the form of food contaminants.

The HACCP approach emphasizes on early tracing of the potential hazards so that they can be instantly eliminated at those specific points of the production process beginning from the input stage till the final stage of products.

This is very much similar to the PDCA (Plan, Do, Check, Act) Cycles referred to in ISO 9001 certification.

#5. Shall HACCP be applied after the production process is over?

Yes, this technique must be applied the same way after the production process, just as it is carried out during various stages of production. The strategy can be employed in different post-production processes such as-

• Packaging  
• Labelling
• Transportation
• Distribution
• Delivery

HACCP is much vital for all those entities that are engaged in the process of manufacturing and processing of food products. This can further strengthen the QMS and restructure it in line with the directives of ISO 22000:2018.

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