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Difference between hygienic code for hospitality industry and HACCP?

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Posted 21 June 2017 - 10:37 AM

Greetings of the day !


May I request to know the salient features of the hygienic code for the catering industry and how different is it from the HACCP , ISO 22000 or FSSAI.


Many Thanks.

Ehab Nassar

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Posted 24 June 2017 - 03:02 PM

Hi milager ,


-The Hygiene code For the Hotel & Catering Industry is a code of hygiene that is a simplified system specific to the branch of industry for which the HACCP was designed , it is like a guideline for pest practices with a forms and the required temperatures .


-HACCP : I do not know you are asking about the system or certification , HACCP system  which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control system that focus on prevention rather than relying mainly on end-product testing based on codex HACCP 7 principles .

HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:

  1. Conduct Hazard Analysis of biological, chemical or physical food hazards
  2. Determine critical control points
  3. Establish critical control limits, for example, minimum cooking temperature and time
  4. Establish a system to monitor control of Critical Control Points
  5. Establish corrective actions
  6. Establish procedure for verification to confirm that the HACCP system is working effectively
  7. Establish documentation and record keeping

Work with us to achieve HACCP compliance and meet the expectations of a changing world. 


-ISO 22000 :is a family of International Standards addresses food safety management , for catering it is ISO/TS 22002:2013 Prerequisite programmes on food safety-Part 2 , it contains the minimum requirement for food safety in catering , it is specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering, there is certification for ISO 22002 catering( for more info https://www.iso.org/...dard/53493.html )

- (FSSAI) The Food Safety and Standards Authority of India has been established under Food Safety and Standards , 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.




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