I am not familiar with the ISO 22000-HACCP. Could you give me some information (or website publicly available) about that.
As I know, the HACCP system in the ISO 22000 is a different story from the Codex-HACCP or USDA, FDA-HACCP.
By the way, I made some basic level English grammar mistakes in the first post (Oh my God! Sorry!), but I could not find a way to modify it. Please let me know how to correct my post.
I-Yuan (or call my nickname: One Dollar)
Hi I-Yuan/One Dollar,
I'm not myself a user of iso22000 so the following is a somewhat condensed description and may not be 100% accurate.
afaik iso22000 is essentially a combination of a management system (MS) derived from iso9001 plus a food safety system (FS) original to iso (original regarding, for example, the particular emphasis on control measures and the introduction of the quantity OPRP) although retaining some of the operational program structure previously introduced in the Codex HACCP. (Note that iso22000 is not recognized by GFSI which limitation led to the development of fssc22000).
iso22000 has a longish history inasmuch as it has existed in at least 3 rather different forms, ie a preliminary version prior to 2005 and the 2 official releases of 2005 and 2018 respectively. The latest 2018 version has IMO resulted in a considerable simplification in the haccp portion of the Standard due major changes to the interpretation of OPRP.
The most comprehensive explanation of iso22000:2005 is maybe available in iso22004:2005 which contained this summary of the new FS/HACCP approach -
ISO 22000 reorganizes the traditional concept of dividing control measures into two groups [prerequisites and
measures applied at critical control points (CCPs)] in a logical order for the development, implementation and
control of the food safety management system. Control measures are grouped into three groups, as follows:
a) prerequisite programmes (PRPs) that manage the basic conditions and activities; the PRPs are not
selected for the purpose of controlling specific identified hazards but for the purpose of maintaining a
hygienic production, processing and/or handling environment (see 7.2 of ISO 22000:2005);
b) operational prerequisite programmes (operational PRPs) that manage those control measures that the
hazard analysis identifies as necessary to control identified hazards to acceptable levels, and which are not
otherwise managed by the HACCP plan;
c) a HACCP plan to manage those control measures that the hazard analysis identifies as necessary to
control identified hazards to acceptable levels, and which are applied at critical control points (CCPs).
Categorization of control measures facilitates the application of different management strategies to each group
with respect to validation, monitoring, and verification of measures to control nonconformities, including
handling of resulting products.
The core element of the planning is the conduct of the hazard analysis to determine those hazards that need to
be controlled (see 7.4.3 of ISO 22000:2005), the degree of control required to meet acceptable levels and the
combination of control measures that can deliver this (see 7.4.4 of ISO 22000:2005). To enable this, preliminary
steps are needed (see 7.3 of ISO 22000:2005) to furnish and organize relevant information.
The above haccp methodology is still fundamentally retained in the iso22000:2018 version.
The MS portion of the 2018 version has been "updated" to be compliant with the so-called high level structure (HLS) as described in the final attachment below.. The latter attachment also includes a deep analysis of the iso-haccp methodology but I personally find some of the content questionable as noted elsewhere on this Forum. An alternative in-depth illustration of the implementation of the (2018) iso-haccp content is given in the impressive FS handbook downloadable from this page -
(especially see download pages 140 - 170 )
FSSC22000 Guidance ver.5.pdf 666.91KB
Hope the above is intelligible. If you would like more details of any aspects of the FS segment please revert.