Difference Between ISO 22000 and Other Food Safety Management Standards like HACCP or BRCGS
Food safety management standards are essential for ensuring that food products are safe for consumption and produced in compliance with regulatory requirements. Among the most widely recognized food safety standards are ISO 22000, HACCP, and BRCGS (British Retail Consortium Global Standards). ISO 22000 Certification cost in UK While they all focus on food safety, they have different scopes, requirements, and applications. Below is an explanation of the key differences between ISO 22000, HACCP, and BRCGS.
1. ISO 22000: Food Safety Management System
ISO 22000 is an international standard that provides a framework for organizations in the food industry to manage food safety risks throughout the entire food supply chain. It is a comprehensive and flexible standard that applies to all types of food businesses, from farming and production to packaging, storage, and distribution.
- Scope: ISO 22000 integrates elements of both HACCP (Hazard Analysis and Critical Control Points) and PRPs (Prerequisite Programs) into a complete food safety management system. It requires organizations to develop processes for hazard identification, risk management, and continuous improvement.
- Requirements: ISO 22000 is built on the principles of HACCP and includes additional requirements for management responsibility, communication, and system documentation. It is focused on managing food safety risks and ensuring compliance with food safety laws and regulations.
- Flexibility: ISO 22000 is applicable to organizations of any size or type within the food supply chain, making it a versatile standard. It focuses on building a holistic management system rather than just monitoring specific processes.
2. HACCP: Hazard Analysis and Critical Control Points
HACCP is a systematic approach to food safety that focuses on identifying, evaluating, and controlling food safety hazards throughout the food production process. It is a more focused, preventive approach than ISO 22000, primarily aimed at hazard identification and control.
- Scope: HACCP is specifically concerned with identifying and managing hazards—biological, chemical, and physical—at critical control points during the food production process.
- Requirements: The core of HACCP is the creation of a hazard analysis, identifying critical control points (CCPs), setting critical limits, and implementing monitoring procedures. It includes corrective actions, record-keeping, and verification processes.
- Narrower Focus: Unlike ISO 22000, which encompasses a broad food safety management system, ISO 22000 Certification services in UK HACCP focuses only on the hazard analysis and control of food safety risks during production. While HACCP is often integrated into ISO 22000, it doesn’t encompass other business management aspects such as customer communication, resource management, and continuous improvement.
3. BRCGS: British Retail Consortium Global Standards
BRCGS is a set of food safety standards developed by the British Retail Consortium for organizations involved in food production, packaging, and distribution. BRCGS standards are often required by major retailers and suppliers.
- Scope: BRCGS focuses on food safety and quality management. It covers food safety, hygiene, product integrity, and supply chain management, addressing areas such as traceability, quality control, and compliance with legislation.
- Requirements: BRCGS has more detailed requirements for documentation and product specification, traceability systems, and supplier management. It also places significant emphasis on food quality in addition to food safety, which distinguishes it from ISO 22000 and HACCP. BRCGS has rigorous audit requirements and is more prescriptive than ISO 22000.
- Specific to Certain Industries: BRCGS is more commonly adopted by manufacturers and suppliers that ISO 22000 in UK work directly with major retailers, especially in the UK and Europe. It is often seen as a certification for suppliers to retail giants like supermarkets.
Key Differences Between ISO 22000, HACCP, and BRCGS
| Aspect | ISO 22000 | HACCP | BRCGS |
| Scope | Comprehensive FSMS covering the entire food supply chain. | Focused on hazard analysis and CCPs in production. | Focused on food safety and quality management, often required by retailers. |
| Core Focus | Entire food safety management system, including risk management, communication, and continuous improvement. | Preventive control of food safety hazards at critical control points. | Food safety, quality, traceability, and supply chain management. |
| Regulatory Compliance | Ensures compliance with food safety laws and regulations globally. | Focuses on hazard control rather than full compliance with all regulations. | Ensures compliance with specific retail and industry requirements. |
| Flexibility | Broadly applicable to all types of food businesses. | Focused on process-specific hazard control in food production. | More prescriptive with detailed standards, particularly for suppliers to major retailers. |
| Audits and Certification | Requires certification audits every 3 years, with annual surveillance audits. | No certification process by itself but is often part of ISO 22000 or other standards. | Requires annual audits and certification, focusing on food safety and quality. |
| Management System Integration | Integrates HACCP, PRPs, and management processes into one system. | Often part of ISO 22000 or other systems but does not cover broader management issues. | Includes food safety and quality management in addition to food safety hazards. |
Conclusion
While HACCP focuses on hazard control at critical points in food production, ISO 22000 provides a broader, more integrated food safety management system that encompasses all aspects of food safety and quality management. BRCGS, on the other hand, is often required by major retailers and adds an emphasis on food quality, traceability, and supplier management. ISO 22000 Registration in UK Depending on the specific needs of your business and the markets you serve, any of these standards may be appropriate, and many organizations adopt a combination of them to ensure comprehensive food safety management.