Last Updated on December 1, 2025 by Melissa Lazaro

Understanding HACCP and ISO 22000 in Food Safety Compliance

Across years of helping food manufacturers get certified, I’ve noticed a recurring issue: many teams aren’t quite sure where HACCP ends and ISO 22000 begins. Some assume they’re interchangeable. Others think choosing one means they don’t need the other. The result is confusion, delayed certification, and sometimes costly rework.

If you’re reading this, you’re likely trying to answer a simple but important question:

Should we implement HACCP, ISO 22000, or both?

This guide will break down what each standard does, how they differ, where they overlap, and how to determine which approach fits your operation. By the end, you’ll have a clear and practical decision path.

What HACCP and ISO 22000 Actually Cover (Definitions and Purpose)

At the simplest level, HACCP and ISO 22000 serve different but connected purposes.

• HACCP is a methodology focused on identifying, evaluating, and controlling food safety hazards.
• ISO 22000 is a complete Food Safety Management System (FSMS) that includes HACCP but goes further by requiring leadership commitment, documentation, auditing, continual improvement, and verification.

A lot of companies I’ve worked with treat HACCP as the full system, but HACCP doesn’t address internal audits, policy, management review, competence requirements, or FSMS-level controls. ISO 22000 does.

Pro Tip:
Think of HACCP as the core engine and ISO 22000 as the entire vehicle that carries and governs that engine.

Quick comparison:

Component	HACCP	ISO 22000
Identify food hazards	Yes	Yes
Classify controls (PRPs, OPRPs, CCPs)	Limited	Detailed
Internal audits required	No	Yes
Certification recognition globally	Limited	Strong

Scope and Requirements — HACCP vs ISO 22000 Structure

HACCP is structured around seven principles and twelve implementation steps. It’s direct, practical, and focused specifically on hazard control.

ISO 22000 follows a management system structure similar to ISO 9001 or ISO 14001. It includes:

• Context of the organization
• Risk-based planning
• Documented policies and objectives
• Competency and training requirements
• Internal audits and management review
• Continual improvement processes
• PRPs, OPRPs, and CCPs classification

One challenge businesses face is identifying whether a control is an OPRP or a CCP. Under HACCP, everything classified as critical often becomes a CCP. Under ISO 22000, controls are categorized more deliberately, which reduces over-classification and improves monitoring.

Common mistake:
Treating ISO 22000 implementation as simply “HACCP with documents.” It’s a complete management framework, not an expanded food safety plan.

Certification and Recognition — Which One Matters Most

Here’s the part many companies misunderstand.

• HACCP can be certified, but it’s typically done through local schemes or regulatory bodies.
• ISO 22000 is an accredited, globally recognized certification aligned with international supply chain expectations.

If you’re supplying:

• Retail chains
• Airline catering
• International brands
• Export markets

ISO 22000 (or FSSC 22000) is typically expected.

A client of mine producing packaged ready-to-eat products learned this after applying for a major retail contract. Their existing HACCP plan met legal requirements, but the retailer required ISO 22000 certification. They had to upgrade quickly, which meant additional cost and time pressure.

Pro Tip:
If contracts or market entry depend on certification, ISO 22000 carries more strategic value.

Cost and Timeline — Which One Is Faster or More Affordable

A fair comparison looks like this:

• HACCP implementation: weeks to a few months.
• ISO 22000: three to nine months, depending on readiness.

Costs vary depending on:

• Training and awareness
• Documentation development
• Internal audits
• Certification body fees
• Consultancy support

Many small and medium-sized food businesses choose HACCP first because it’s simpler and meets regulatory expectations. As they scale or enter stricter supply chains, they transition to ISO 22000 or FSSC 22000.

Which One Should You Choose? A Decision Framework

To make this decision easier, here’s a practical guide.

Choose HACCP if:

• You only need to meet regulatory requirements.
• You operate locally with no certification pressure.
• You want a fast and foundational approach.

Choose ISO 22000 if:

• You supply national or international buyers.
• Certification is required for business growth.
• You need a structured FSMS with audits and continual improvement.

Choose Both if:

• HACCP implementation will serve as a stepping stone.
• Your long-term plan includes FSSC 22000 or advanced certification.

A simple way to think about it:

HACCP keeps food safe.
ISO 22000 keeps the entire system accountable, aligned, and recognized.

Frequently Asked Questions

Is ISO 22000 required if we already have HACCP?
No, unless your customers or certification requirements state it. HACCP is often legally required, while ISO 22000 is commercially driven.

Can HACCP be integrated into ISO 22000?
Yes. In fact, HACCP is embedded into ISO 22000.

Is ISO 22000 the same as FSSC 22000?
Not exactly. ISO 22000 is the FSMS standard. FSSC 22000 builds on ISO 22000 with additional requirements and is GFSI-recognized.

Conclusion — Final Takeaways

HACCP and ISO 22000 both play important roles in food safety. HACCP provides the operational control foundation, while ISO 22000 adds structure, auditing, global recognition, and continual improvement.

If you’re unsure which pathway aligns with your market, capacity, and certification goals, the next logical step is evaluating your current system and future requirements.