HACCP and ISO 22000 Certificates in the Food Industry
Companies operating in the food sector must implement systems to ensure food safety and may also apply for various industry-specific certificates. These certificates guarantee that food production and trade are conducted in a safe manner and in compliance with hygiene standards.
What is HACCP?
The acronym HACCP stands for Hazard Analysis and Critical Control Points, which can be translated as Hazard Analysis and Critical Control Points.
The principles of the HACCP system are primarily focused on preventing health hazards in food products by identifying points where risks may arise, assessing the significance of these hazards, and determining methods for their elimination.
HACCP is a preventive system aimed primarily at ensuring consumer safety. This system applies to all sectors of the food industry, including foodservice establishments.
HACCP System – Why is it necessary?
HACCP is a mandatory system in Poland and many other EU countries designed to ensure the safety of food and beverages. The HACCP system is recognized as one of the most effective tools for hazard assessment. Adhering to the general hygiene principles outlined in HACCP guarantees that food will not be contaminated or tainted, thus posing no threat to potential consumers. The HACCP system consists of several principles regarding the procedures for businesses involved in food handling.
Any business involved in food production or trade must comply with HACCP principles. These rules are strict, and their implementation in a company is carried out in several stages. Once all the specified requirements are met, the company can obtain the mandatory HACCP certificate. What is it? It is documentation confirming that a company meets the standards set out in the HACCP system in specific areas of its operation.
Recommended products in compliance with HACCP standards:
- Waterproof clothing
- Central Foam Cleaning System
- Water-based cleaning systems
- Hose reels and turntables
What is the difference between the ISO 22000 standard and HACCP standards?
The ISO 22000 standard, which defines the most important requirements and principles concerning food safety, is a food safety management system. It is an international ISO standard created to ensure the safety of the entire food production chain, from cultivation and breeding to the finished product. While the ISO 22000 standard is largely based on HACCP guidelines, it also includes processes and business structures, making it broader than the hazard analysis in critical control points.
From the perspective of the food industry, there are significant differences between ISO 22000 and HACCP. It is important to note that the HACCP system is not identical to the ISO standard. The use of the HACCP system is legally required, while ISO 22000 certification is not mandatory. Obtaining an HACCP certificate is also not obligatory for a company applying this system.