Abstract: HACCP, as a systematic method, is the basis for ensuring food safety in the modern world, and its role is to prevent the production of food harmful substances in the food production process (including manufacturing, storage, transportation and sales). Rather than relying on final product testing to ensure food safety, HACCP bases food safety on the control of processing to prevent or reduce known hazards in food products to an acceptable level. Due to the internationalization and globalization of trade, the development of an international standard based on the HACCP principle has also become a strong demand for the food industry in various countries. ISO22000 is a food safety management system standard based on the principle of "Hazard Analysis and Critical Control Points (HACCP) System and Implementation Guide" in the annex of the "General Principles of Food Hygiene" by the CAC Codex Committee. The standard will also unify the existing plethora of food safety management system certifications under one standard.

Keywords: HACCP ISO22000 system difference

HACCP (Hazard Analysis Critical Control Point) represents the critical control point of hazard analysis, and is an effective method for worldwide food quality control management. Its principles were determined by the International Codex Alimentarius Commission (CAC) in 1999, and the HACCP system consists of the following seven principles:

1. Conduct hazard analysis and determine control measures;

2. Identify critical control points (CCPs);

3. Establish critical limits for CCP;

4. Establish CCP monitoring system;

5. Establish corrective actions to be taken when monitoring indicates that a particular CCP is out of control;

6. Establish verification procedures to confirm the effectiveness of HACCP system operation;

7. Establish a file system of all programs and records related to the above principles and their application.

1. The role and defects of HACCP

HACCP is a preventive food safety control system that evaluates and controls hazards that may occur in food processing. Different from traditional quality control methods; HACCP is to analyze various factors affecting product safety in raw materials and various production processes, determine key links in the processing process, establish and improve monitoring procedures and monitoring standards, and take effective corrective measures. , to prevent, eliminate or reduce hazards to acceptable levels for consumers to ensure that food processors can provide consumers with safer food.

HACCP ensures the safety of food during production, processing, manufacturing, preparation and consumption for consumption, and is a scientific, rational and systematic approach to hazard identification, evaluation and control. But it does not represent an unacceptable threat to health. Identify possible links in the food production process and take appropriate control measures to prevent the occurrence of hazards. By monitoring and controlling every step of the process, the probability of hazards is reduced.

In the practice of production management, the principle of HACCP also has some deficiencies and defects. That is to say, while emphasizing the pre-hazard analysis in management, introducing data and monitoring key processes, it ignores that it should be placed in a complete, systematic and strict management system to play a better role.

2. The relationship between ISO22000 and HACCP

The International Organization for Standardization (ISO) issued ISO 22000:2005 "Food safety management system-Requirements for any organizations in the food chain" in September 2005, and my country formulated the national standard GB/T 22000-2006 " Food Safety Management System Requirements for Various Organizations in the Food Chain" (hereinafter referred to as "GB/T 22000"), which was released in March 2006 and implemented in July 2006.

The HACCP-EC-01 "Food Safety Management System Requirements" (hereinafter referred to as "HACCP-EC-01") issued by the National Certification and Accreditation Administration in January 2005 and required for trial implementation is equivalent to adopting ISO/DIS 22000 "Food safety management system-Requirements for organizations throughout the food chain". Before the release of GB/T 22000, HACCP-EC-01 was used as the basis for my country's food safety management system (FSMS) certification, and played an active role in unifying certification criteria.

The ISO22000 food safety management system standard formulated on the basis of the HACCP principle is precisely to make up for the above deficiencies. It is produced on the basis of extensively absorbing the basic principles and process methods of the ISO9001 quality management system. and perfect. Therefore, it can be said that ISO22000 is an upgrade of HACCP principle in food safety management from principle to system standard, which is more conducive to the management of food safety by enterprises.

ISO 22000 adopts the ISO 9000 standard system structure. In terms of food hazard risk identification, confirmation and system management, it refers to the HACCP system and application guidelines in the "General Principles of Food Hygiene" promulgated by the Codex Alimentarius Commission. The scope of use of ISO 22000 covers the entire process of the food chain, that is, raw and auxiliary materials planting, breeding, primary processing, manufacturing, transportation, all the way to consumer use, including catering.

The purpose of ISO 22000 is to enable organizations of all types in the food chain to implement a food safety management system that ensures that the hazards identified therein have been eliminated and reduced to acceptable levels through controls when the organization delivers its final product down the food chain. ISO 22000 applies to all types of organizations in the food chain, from raw material producers, primary producers, to food manufacturers, transport and storage operators, to retail subcontractors and catering operators, and their associated organizations, such as Manufacturer of equipment, packaging materials, additives and excipients.

ISO22000 standard provides a systematic framework of food safety management system for food enterprises. On the basis of integrating the principles of HACCP (Hazard Analysis and Critical Control Points) and the HACCP implementation steps formulated by the International Codex Alimentarius Commission (CAC), the ISO22000 standard clearly puts forward the requirements for establishing a prerequisite program (ie GMP).

ISO22000 "Food Safety Management System Requirements" is a voluntary international standard. The standard provides a unified reference for the global food safety management system, and at the same time, the implementation of the standard can allow manufacturers to avoid embarrassment due to the different requirements of different countries.

3. The difference between ISO22000 and HACCP

1. Different systems

ISO22000 is an international standard on food safety management system. It can guide various organizations in the food chain to establish a food safety management system based on HACCP according to the most basic management elements. The ISO22000 standard can be used for first-party internal audits of organizational self-improvement and routine management practice checks. ISO22000 can also be used as a standard basis for an organization's second-party audit of its suppliers, and of course third-party commercial certification.

HACCP was established by CAC (Codex Alimentarius Commission, subordinate to FAO and WHO) in 1997 when updating the appendix of "General Principles of Food Hygiene" CAC/RCP1-1996, Rev. Hazard Analysis and Critical Control Points (HACCP) system and its Applying the Guidelines as principles for establishing a food safety management system...

2. Different scope of application

In terms of scope, 22000 is applicable to various industries, and HACCP is applicable to food and related industries. The content of ISO22000 covers various food industries, and can be integrated with various systems of enterprises and various measures to ensure food safety management systems (SSOP, GMP series, HACCP, etc.); Health and safety in the entire process of the chain (responsible for the life safety of consumers), 22000 also includes health and safety, but it is more specific, integrating parts of HACCP and ISO9001: 2000, and it can improve the safety of enterprise products in addition to In addition to the guarantee, it can also improve the management ability of the enterprise.

3. The ISO22000 standard emphasizes the importance of "validation" and "verification"

"Validation" is obtaining evidence to demonstrate that the controls arranged by the HACCP plan and operational prerequisite programs are effective. The ISO 22000 standard expresses and implies "validation" requirements or concepts in several places. "Verification" is the determination by providing objective evidence that specified requirements have been met. The purpose is to demonstrate the effectiveness of systems and controls. The ISO 22000 standard requires verification of prerequisite programs, operational prerequisite programs, HACCP plans and combinations of control measures, disposal of potentially unsafe products, emergency preparedness and response, and withdrawals.

4. The ISO22000 standard establishes a traceability system and implements a withdrawal mechanism for unsafe products

The ISO22000 standard proposes withdrawal requirements for unsafe products, which fully reflects the management concept of modern food safety. Organizations are required to establish a traceability system from raw material suppliers to direct distributors to ensure that unsafe end products after delivery can be withdrawn in a timely and complete manner using the traceability system to minimize and eliminate unsafe products to consumers. s damage.