Which Food Safety System is better for your company – HACCP or ISO 22000:2018?

Introduction

Food safety is one of the most important aspects of your organization. It’s crucial to protect your customers and employees from harmful bacteria, but it can also keep your business reputation in good standing with local communities. That said, there are many ways to approach food safety – some more effective than others! For example, should you adopt a HACCP (Hazard Analysis Critical Control Point) system or ISO 22000:2018 (Food Safety Management Systems)?

So which food safety system is better for your company? Let’s look at each option separately so that you can make an informed decision about what’s best for you!

The HACCP system ensures you have a sound plan for safe food production

The HACCP system ensures you have a sound plan for safe food production. It covers the entire process, from beginning to end—from sourcing raw materials to shipping the finished product and everything in between. The key benefits of the HACCP system are:

• It makes sure your staff is aware of their responsibilities at all times
• It gives you clear guidance on how to manage risk in your food business
• It provides a framework for identifying what needs to be done if something goes wrong

The HACCP system is based on the concepts of good manufacturing practices

The HACCP system is based on the concepts of good manufacturing practices (GMP). GMP is a set of requirements for food safety and quality, which are used to ensure that products meet quality standards.

HACCP is a systematic approach to food safety. It helps you identify, evaluate and control food safety hazards to ensure that your products are safe for consumption.

ISO 22000:2018 is a requirement for businesses that handle food, and provides guidance for minimizing the risks of food contamination

ISO 22000:2018 is a requirement for businesses that handle food, and provides guidance for minimizing the risks of food contamination.

It’s a standard that provides guidelines for how to minimize the risks of food contamination. These standards are developed by the International Organization for Standardization (ISO).

You may be wondering why you should use ISO 22000:2018 or HACCP instead of just using one method alone. The answer is simple – both systems provide different benefits, which are important depending on your company’s needs, such as:

-ISO 22000:2018 provides a framework for a more systematic approach to food safety management. It can also help organizations to become compliant with local regulations and legislation.

-HACCP is used to identify where hazards may occur in the production process and then prevent them from happening. This system can be used on its own or alongside ISO 22000:2018.

There are strict guidelines about how your organization can work with suppliers in order to achieve high standards of food safety

As a company, you need to know the quality of your suppliers’ products, as well as their safety standards and their handling processes. You also need to know where they get their raw materials from. It’s important that these things are in line with your own quality requirements so that you can trust that the food you’re producing is safe for consumption.

The best way for companies to ensure this is through a HACCP system (Hazard Analysis and Critical Control Points). A HACCP system works by identifying all potential risks associated with certain stages of production or processing—so if something goes wrong at any point during this process then it can be quickly identified and addressed before too much damage is done.

This kind of approach ensures that any problems will be caught early on rather than later on down the line when things have already gone wrong; however there are other ways for companies to achieve high levels of food safety without having such rigid requirements around how they work with suppliers:

Your organization will have to create and manage a complete plan to keep the quality of your products high and consistent

You will need to create and manage a complete plan to keep the quality of your products high and consistent. Your plan should include:

• The description of the food safety management system, including its objectives, principles and procedures.
• A description of monitoring, corrective action and verification systems.

A thorough HACCP system can help you provide high-quality food products

A thorough HACCP system can help you provide high-quality food products. In fact, it’s a risk-based approach to food safety that’s based on the concepts of good manufacturing practices (GMPs). That means it uses scientific data, monitoring processes and corrective actions to minimize risks when producing food.

HACCP is also a prerequisite for ISO 22000:2018, an international standard that provides guidance for minimizing the risks of food contamination and other hazards in your company’s operations. To achieve this goal, you’ll need to put together three key components:

• An assessment of hazards associated with your products (which will come from identifying possible sources of contamination)
• A list of preventive measures (including controls and critical limits) designed to eliminate or reduce these potential health threats if they occur
• Checklists or procedures for testing product quality at each step along the manufacturing process

Conclusion

In conclusion, it is clear that both ISO 22000:2018 and HACCP systems are effective ways to ensure food safety. However, it depends on your needs as an organization and which system is best for you. If a food company opts to go for ISO 22000:2018 certification then there is no need for HACCP, GMP or ISO 9001 certification as all are covered already in ISO 22000:2018