3. HACCP: requirements and contributions of ISO 22000

In the light of these developments, the drifting vocabulary and interpretation of HACCP principles, and industry demands for third-party certification, the first version of ISO 22000 was published in 2005.

The Hygiene-HACCP approach is described in detail in ISO 22000, complementing the original text and regulatory requirements.

In addition to, and in priority to, third-party certification, ISO 22000 enables us not only to comply with regulations, but also to take maximum precautions in the event of food safety alerts or even crises.

In this standard, the HACCP approach is set out in the central chapter 7 "Planning and producing safe products", but it is integrated into a food safety management system (FSMS); i.e., it must be supported by a management commitment with associated management practices, communication...