Is ISO 22000 a step too far?

Initial evaluation appears to suggest that ISO 22K seems to be an integrated FSM System comprising of predominantly HACCP Principles and to a certain extent, ISO 9K & 14K where their roles will be confined to where they are suitably relevant.

All are totally different standards and have different purposes and objectives. To my knowledge, HACCP in a wider sense is about Process Control, Containment and Compliance of pre-determined Microbiological Standards, Physical Standards and Chemical Standards, Compliant of set GMP, Recording of Verification Activities to support these set GMP / Pre-requisites and so forth.

By getting ISO 9K (QMS) into the FSM, is ISO 22K taking the tried and proven HACCP approach to Food Safety Program some what out of context when I thought we should be concentrating on set controls on CCP of the process flows where finished product specifications are deem "safe for public consumption"

Would these additional "work load" of QMS burden the effectiveness of a Food Safety Program or would it be a better idea if we try to further improve on what we already have.

I have no issue with embracing ISO 22K but I believe a lot of organizations who do not have a current HACCP Systerm in place will find it extremely difficult to play "catch up"


Charles Chew