and modify them as needed. Again,
this kind of discipline is implied but
not mandated in many HACCP programs.
The Standard provides reference
material to assist the company in the
proper selection, implementation and
documentation of the prerequisite programs. This strategy was intentional. In
addition, ISO and the International
Trade Centre published an additional
reference that further elaborates on the
Standard. 7 It allows the development of
an FSMS that is customized to the culture and operations of the food processing company.
These two different strategies have
their “sweet spots” in assuring food
safety. If a processing company has
limited technical resources, a more prescriptive standard may be of benefit in
establishing a FSMS. However, if a
food processing company has the technical resources, ISO 22000 may be the
better standard.
The Need for Competent
Auditors
One of the complaints that has
been levied against ISO 9000 certification process is the level of auditor competence. This is something that the
authors have observed first hand. Many
times the auditors know how to audit,
however, their technical background is
in non-food related fields. To address
this concern, TC- 34, the technical committee that developed the standard,
published TS 22003:2007.8 The scope
of this standard is to define the basic
requirements for accrediting, certifying
and auditing ISO 22000.
The working group intends that
accreditation bodies and certification
bodies use three ISO standards (22003,
17021 and 9011) to manage the audit
process. ISO 22003 defines that the
FSMS auditor demonstrates competen-cies in the following areas:
• Management system audits
• Applicable laws and regulations
• HACCP and food safety, including
the identification and evaluation of
supply-chain safety hazards
• Methods to determine, implement
and manage control measures for
HACCP plans and PRPs
Evolving HAACP Principles
HACCP PRINCIPLES – 1973 HACCP PRINCIPLES – 1997
1. The identification and assessment of food hazards 1. Conduct a hazard analysis. Prepare a list of steps in
2. Documentation of critical control points (CCPs) to con- the process where significant hazards occur and
trol identified hazards describe preventive measures
3. Establishment of a system to monitor the CCPs
2. Identify CCPs in the process
3. Establish critical limits for preventive measures associ-
ated with each identified CCP
4. Establish CCP monitoring requirements. Establish pro-
cedures for using the results of monitoring to adjust
the process and maintain control
5. Establish corrective actions to be taken when monitor-
ing indicates that there is a deviation from an established critical limit
6 Establish procedures for verification that the HACCP
system is working correctly
7. Effective record-keeping procedures that document
the HACCP system
HACCP PRINCIPLES – 1989
1. Assess hazards and risks associated with growing,
harvesting, raw materials and ingredients, processing,
manufacturing, distribution, marketing, preparation and
consumption of food
2. Determine CCPs required to control the identified hazards
3. Establish the critical limits that must be met at each
CCP
4. Establish procedures to monitor CCPs
5, Establish corrective actions to be taken when there is a
deviation identified by monitoring a CCP
6. Establish effective record-keeping systems that document the HACCP plan
77. Establish procedures for verification that the HACCP
system is working correctly
HACCP PRINCIPLES – 1992
1. Conduct a hazard analysis. Prepare a list of steps in
the process where significant hazards occur and
describe preventive measures
2. Identify CCPs in the process
3. Establish critical limits for preventive measures associated with each identified CCP
4. Establish CCP monitoring requirements. Establish procedures for using the results of monitoring to adjust
the process and maintain control
5. Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit
6. Effective record-keeping procedures that document
the HACCP system
77. Establish procedures for verification that the HACCP
system is working correctly
HACCP PRINCIPLES – 2010?
1. Conduct a hazard analysis. Prepare a list of steps in
the process where significant hazards occur and
describe preventive measures
2. Identify CCPs in the process
3. Establish critical limits for preventive measures associated with each identified CCP
4. Establish CCP monitoring requirements. Establish procedures for using the results of monitoring to adjust
the process and maintain control
5. Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit
6 Establish procedures for verification that the HACCP
system is working correctly
77. Validate the efficacy of controlling identified hazards of
all CCPs
88. Effective record-keeping procedures that document
the HACCP system
Copies of the ISO 22000 can be obtained from the international organization for standardization: Tel. + 41 22 749
01 11 • Fax + 41 22 749 09 47 • www.iso.org
