This morning I was asked by the president of our company for a comparison of ISO 22000 and SQF. After searching the web (including opinions on this site), it led me to believe that there is little difference between many of the standards. As a matter of fact, it seems most of them are starting to look more the same after each revision.
- All identify PRPs as critical (with some varying degree of application)
- All use HACCP as a base
- All require some level of document/record control
- All require a commitment to food safety
I the end all have the same goal and if you build a good food safety system you should be able to meet the intent of any of them.
Point in case, we passed a BRC audit several months back as we were finishing up our ISO installation and we had never looked at the BRC standard until the week before the audit. There were a few minor non conformances because of interpretation differences between the standards but all in all the system stood up well. We have also passed and AIB review for thier Consolidated Standards. Last month we were recommended for ISO 22000 certification.
I guess what I am trying to say is that we get so caught up in the different standards that we sometime forget the overall intent of all of them is the same!
Any other opinions???