I came across this link which has a detailed, extended visual comparison of most of the current International Food Standards.
Must say I couldn’t follow all of it but it certainly seems worth a look.
GAP seems to be handled independently of HACCP however I still think the reality depends on the situation - if you are interested in seeing some worked out (and very well explained IMO) examples of the relationships between GAP and HACCP can try the “expert fact sheets 3-(1-6)” in this link –
(this site also has a self-training/interactive HACCP module [inside the HACCP category] which is quite impressive also – the interactive part only fully worked with I.Explorer, notFfox, on my computer.)
(BTW, a link from the HACCP training module gives this example of a flow chart showing relevant GAP and HACCP control point for a maize production process [the main text considers GAP and GMP to be a Pre-Requisite Program for HACCP]-
From an American perspective, some GAP – HACCP overlaps are also commented here.
If the above info. is still current I understand it as saying that the US vegetable/produce industry is "guided" by GAP rather than HACCP which perhaps explains some of the emphasis.
Rgds / Charles.C
Edited by Charles.C, 30 March 2007 - 05:51 PM.