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Comparison of HACCP 12 steps from Codex, USDA, USFDA, ISO 22000, and HACCP regulations-guidance of Taiwan (bilingual edition)

HACCP Codex USDA FDA ISO 22000

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iychiang1809

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Posted 14 September 2021 - 12:56 PM



Hi everyone,

I made a table (bilingual), comparing HACCP 12 steps from USDA guidebook (2020 and 1997) , US-FDA guidance (2021), Codex HACCP (2020 and old edition), ISO 22000 (2018), and Taiwan HACCP regulations/guidelines.

Besides, I will try incorporate some certifications into to the table. For Example, BRC uses Codex HACCP that has updated on 23 November 2020. And GFSI released new Benchmarking Requirements in 2020. Thus everyone expects that the HACCP fo BRC-2019 will update soon.

Please do me a favor, if you know the official websites of regulation/guideline about HACCP from the UK, EU, Japan or countries with complete information, please let me know. I try to classify and integrate into a big comparison table.

Download (20210914 updated)
https://url.slat.org/comparison12steps

Best,
------------------------------
I-Yuan Chiang
PhD, Food Science, Cornell University, USA
Assistant Professor, Kainan University, Taiwan


iychiang1809

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Posted 14 September 2021 - 02:12 PM

By the way,

 

Previously, we published a book for free download (CC-BY-SA-NC-3.0)

 

Title: Understanding the “General Principles of Food Hygiene”  (including GHP and HACCP) published in 2020 by  Codex Alimentarius, and its applications on food industry and catering in Taiwan

 

Please check this post

https://www.ifsqn.co...ring-in-taiwan/

 

Any question, please let me know.



Charles.C

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Posted 15 September 2021 - 01:28 AM

Hi everyone,

I made a table (bilingual), comparing HACCP 12 steps from USDA guidebook (2020 and 1997) , US-FDA guidance (2021), Codex HACCP (2020 and old edition), ISO 22000 (2018), and Taiwan HACCP regulations/guidelines.

Besides, I will try incorporate some certifications into to the table. For Example, BRC uses Codex HACCP that has updated on 23 November 2020. And GFSI released new Benchmarking Requirements in 2020. Thus everyone expects that the HACCP fo BRC-2019 will update soon.

Please do me a favor, if you know the official websites of regulation/guideline about HACCP from the UK, EU, Japan or countries with complete information, please let me know. I try to classify and integrate into a big comparison table.

Download (20210914 updated)
https://url.slat.org/comparison12steps

Best,
------------------------------
I-Yuan Chiang
PhD, Food Science, Cornell University, USA
Assistant Professor, Kainan University, Taiwan

 

Hi I-Yuan Chiang,

 

Thks for the table.

 

It is perhaps a little debatable to include iso22000 since the iso-haccp system is conceptually rather different to the Codex approach. Notably via the introduction of the OPRP function.


Kind Regards,

 

Charles.C


iychiang1809

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Posted 15 September 2021 - 11:42 AM

Hi I-Yuan Chiang,

 

Thks for the table.

 

It is perhaps a little debatable to include iso22000 since the iso-haccp system is conceptually rather different to the Codex approach. Notably via the introduction of the OPRP function.

 

 

Thanks Charles!

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. 

Sincerely,

I-Yuan (or call my nickname: One Dollar)



PowderQM

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Posted 16 September 2021 - 07:29 AM

Hi,

 

thanks for the table.

In EU they follow the Codex.

More info here: Comission Notice 2016/C 278/01



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Charles.C

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Posted 16 September 2021 - 03:09 PM

Thanks Charles!

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. 

Sincerely,

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 -

 

https://openknowledg...dle/10986/33547

(especially see download pages 140 - 170 )

 

Attached File  FSSC22000 Guidance ver.5.pdf   666.91KB   6 downloads

 

Hope the above is intelligible. If you would like more details of any aspects of the FS segment please revert.


Kind Regards,

 

Charles.C


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iychiang1809

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Posted 17 September 2021 - 03:39 PM

Hi,

 

thanks for the table.

In EU they follow the Codex.

More info here: Comission Notice 2016/C 278/01

I am a beginner at learning EU regulations!  I checked the website, wow, it's great. Thank you for the important information!


 



Charles.C

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Posted 18 September 2021 - 02:51 PM

Hi,

 

thanks for the table.

In EU they follow the Codex.

More info here: Comission Notice 2016/C 278/01

 

Hi Powder,

 

Thks for the interesting link.

 

I would add one caveat. The linked document is dated prior to issue of iso22000:2018. The result is that some of the haccp material relating to "OPRP" is inaccurate if intended to be "iso-compliant" (unless perhaps the article has been updated elsewhere).


Kind Regards,

 

Charles.C


iychiang1809

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Posted 18 September 2021 - 03:50 PM

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 -
 

 

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 -

 

https://openknowledg...dle/10986/33547

(especially see download pages 140 - 170 )

 

attachicon.gif FSSC22000 Guidance ver.5.pdf

 

Hope the above is intelligible. If you would like more details of any aspects of the FS segment please revert.

Thanks for the information. I tried, but I need more time to digest the information you suggested.



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Posted 18 September 2021 - 04:03 PM

Hi,

 

thanks for the table.

In EU they follow the Codex.

More info here: Comission Notice 2016/C 278/01

Thank you PowerQM!

I have questions. Could you help me?

 

1. Is “Commission Notice 2016/C 278/01" you suggested a guideline or a regulation?  I am not familiar with EU regulation hierarchy.

2.  Last month I searched and got this regulation which has been updated in 2021, and it mentioned HACCP.

 

Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs
https://eur-lex.euro...reg/2004/852/oj

 

But the clauses/contents is not as detailed and abundant as Commission Notice 2016/C 278/01. 

I do not know which one is the EU official regulation about HACCP.
 

Thanks!


I-Yuan



 



Charles.C

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Posted 18 September 2021 - 11:52 PM

Thanks for the information. I tried, but I need more time to digest the information you suggested.

 

Hi l-Yuan,

 

Yes, unfortunately every FSMS Standard and Country/Region tend to contain certain individual characteristics/requirements.

 

GFSI was launched to attempt to unify the multitude of Private Standards but discovered that buyers also have their own individual  preferences for qualifying suppliers and materials.

 

Net result = approx. "stasis".


Kind Regards,

 

Charles.C


iychiang1809

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Posted 19 September 2021 - 02:10 PM

Hi l-Yuan,

 

Yes, unfortunately every FSMS Standard and Country/Region tend to contain certain individual characteristics/requirements.

 

GFSI was launched to attempt to unify the multitude of Private Standards but discovered that buyers also have their own individual  preferences for qualifying suppliers and materials.

 

Net result = approx. "stasis".

I have a big plan/dream.

 

I want to collect and categorize food laws from counties and food certifications into three parts.

 

Part 1: PRP/GHP/GMP/CGMP (might include EMP as the FSMA of the US)

For example, beside the national food laws, also includes the PRP/GHP in BRC, SQF, Costco,

 

 

Part 2: HACCP (I have done this part and I shared the A3 size table in the IFSQN. But I am going to expand it to cover more types of HACCP)

 

For example, the book you suggested: Food Safety Handbook : A Practical Guide for Building a Robust Food Safety Management System

 

I like the flow diagram on page 152, fig 3.2 (clearly pointed out CCPs and OPRPs in the flow chart)

Because it applies the OPRP concepts into the diagram, and that is hard to see from a traditional HACCP flow diagram.

 

 

Part 3: TACCP/VACCP/Food Safety Culture, and others

Some countries require the foreign food manufactures to have documents and implement TACCP/VACCP/Food Safety Culture. Some GFSI recognized certifications follow it.

 

 

Currently, I prefer to use the Codex CXC 1-1969 (2020 updated) and the main frame of GHP and HACCP (because it is closer to the EU regulations).   And Might select SQF 8 (or 9 when it is available) as the primary structure to categorize other certifications into part 3.

Any suggestions, please let me know.

 







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