HACCP is the core set of food safety principles. ISO 22000 wraps those same principles inside a full management system with PRPs, supplier management, internal audit, and management review.
HACCP = 7 Codex principlesISO 22000 = HACCP inside a management systemFSSC 22000 goes further than both
Food & Safety
HACCP
A preventive food safety system based on 7 Codex Alimentarius principles. Identifies CCPs where hazards must be controlled. The foundation for all food safety certifications.
Food & Safety
ISO 22000
A Food Safety Management System incorporating HACCP within a full management system structure including PRPs, supplier management, internal audit, and management review.
Includes the other?
ISO 22000 includes HACCP within it
GFSI recognised?
ISO 22000: No. FSSC 22000: Yes
PRPs required?
HACCP: No. ISO 22000: Yes
Dimension
HACCP
ISO 22000
Scope
Process-level hazard control at CCPs
Organisation-wide food safety management
PRPs required?
No — not formalised in HACCP
Yes — documented PRPs are foundation
Supplier management
Not addressed
Formal supplier evaluation required
Management review
Not required
Required — documented outputs
Internal audit
Not required
Required — annual minimum
GFSI benchmarked?
No
No — FSSC 22000 is, not ISO 22000 alone
Implementation time
Shorter
Longer — full management system
What buyers ask for
Some export buyers accept HACCP alone
Retail chains, hotel groups: ISO 22000 or FSSC
Which one do you actually need?
→ Choose HACCP if
Your buyer has specifically asked for HACCP
You are building food safety for the first time — HACCP is the starting point
You export food and buyers accept HACCP rather than a full FSMS
→ Choose ISO 22000 if
A major retail chain or hotel group has asked for ISO 22000
You have implemented HACCP and want the full management system
You intend to pursue FSSC 22000 — ISO 22000 is the required foundation
Can you have both?
ISO 22000 contains HACCP within it. If buyers ask for ISO 22000 or FSSC 22000, HACCP alone is not sufficient. Confirm with your specific buyer which they require.
Clicarity tracks production batches with CCP monitoring at relevant stages. The pasteurisation stage captures temperature, hold time, and corrective action — the monitoring record both HACCP and ISO 22000 require. When a batch splits into pack formats, each tracks through QC independently. See how it works →