What is the difference between HACCP and ISO 22000?

HACCP is the seven-principle methodology for identifying and controlling food safety hazards at specific critical control points. ISO 22000:2018 incorporates HACCP principles within a full management system framework — adding leadership, planning, support, operational controls, performance evaluation, and continual improvement. HACCP certification demonstrates the analytical methodology is applied; ISO 22000 certifies the complete integrated food safety management system.

Is HACCP legally required?

Yes, in most jurisdictions. EU Regulation (EC) 852/2004 requires all food businesses to implement and maintain a HACCP-based food safety procedure. US FDA FSMA has equivalent Preventive Controls requirements. Most national food safety regulations in export markets are based on the same Codex Alimentarius principles.

What changed in the 2022 Codex revision?

The 2022 revision of CXC 1-1969 added Annex IV, including Figure 1 (a new Codex Decision Tree) and Table 1 (a process step-based approach), providing additional tools to determine whether a process step is a CCP or a control point managed through GHPs. These tools provide greater flexibility and scientific rigour in CCP determination.

What is the difference between a CCP and a GHP control measure?

A Critical Control Point (CCP) is a specific step in the production process where control is essential to prevent, eliminate, or reduce a significant food safety hazard to an acceptable level — failure at a CCP directly threatens food safety. GHP control measures manage general hygiene conditions across the facility and prevent hazard introduction — they underpin the HACCP system but are not CCPs.

How long does HACCP certification take with CAS?

Typically 4–8 weeks from application to certificate issuance, depending on the completeness of your existing HACCP documentation and system. CAS can conduct a preliminary gap assessment against the Codex Alimentarius requirements to identify any areas requiring development before the formal certification audit.

By CAS

HACCP Certification

Certificazione HACCP (Hazard Analysis & Critical Control Points) basata sui principi del Codex Alimentarius — il fondamento del controllo della sicurezza alimentare riconosciuto dalle autorità sanitarie di tutto il mondo.

By CAS — Not Under EGAC Accreditation

This certificate is issued by CAS without third-party accreditation for this scheme. It is not within the scope of EGAC Schedule 012418B and is not recognised under the IAF MLA. Per IAF MD 23:2023, CAS clearly differentiates accredited and non-accredited services on every page.

By CAS Codex Alimentarius CXC 1-1969 (Revised 2022)

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Codex Alimentarius CXC 1-1969 (Revised 2022)

HACCP

What is Hazard Analysis Critical Control Points?

HACCP (Hazard Analysis and Critical Control Points) è un approccio sistematico preventivo alla sicurezza alimentare che identifica, valuta e controlla i pericoli significativi per la sicurezza alimentare. È riconosciuto dalla Codex Alimentarius Commission (CAC/RCP 1-1969, Rev. 2020) ed è obbligatorio per la legge alimentare nell'UE, negli USA e nella maggior parte delle giurisdizioni. La certificazione HACCP dimostra il rispetto sistematico dei sette principi HACCP attraverso una valutazione indipendente di terza parte.

Who Is This For?

Tutti gli operatori alimentari — produttori, trasformatori, ristorazione, distribuzione, ristoranti, vendita al dettaglio. Spesso un requisito legale per la lavorazione alimentare. Anche un prerequisito di base per certificazioni alimentari più avanzate come ISO 22000, FSSC 22000 e BRCGS.

Sette Principi HACCP

Principle 1 — Conduct a Hazard Analysis

Identify all potential biological, chemical (including allergens), physical, and radiological hazards at each step of the food process. Assess the significance of each hazard based on likelihood and severity. Document the rationale for all decisions.

Principle 2 — Determine Critical Control Points (CCPs)

Using the Codex Decision Tree (Annex IV, 2022 revision), identify steps in the process where control is essential to prevent, eliminate, or reduce a significant hazard to an acceptable level. Examples include cooking, pasteurisation, metal detection, and chilling.

Principle 3 — Establish Critical Limits

Define measurable criteria at each CCP that must be met to ensure the hazard is controlled — e.g., minimum internal temperature of 75°C for poultry cooking, maximum particle size for metal detection. Critical limits are based on scientific data, regulatory standards, and validated evidence.

Principle 4 — Establish Monitoring Procedures

Define systematic procedures to measure or observe that each CCP is under control — including what is measured, how, how frequently, and by whom. Monitoring must be capable of detecting loss of control in time to take corrective action.

Principle 5 — Establish Corrective Actions

Define what action is taken when a CCP is not under control. Corrective actions must address: the cause of the deviation, the disposition of affected product produced during the out-of-control period, and the restoration of control.

Principle 6 — Establish Verification Procedures

Confirm that the HACCP system is working effectively through periodic validation, additional testing, calibration of monitoring equipment, review of records, and audit of the HACCP plan itself.

Principle 7 — Establish Documentation and Record Keeping

Maintain complete records of the hazard analysis, CCP determinations, critical limits, monitoring records, corrective actions taken, and verification results. Records are the documentary evidence of HACCP system operation and control.

Tipi di Pericolo

Biological Hazards

Pathogenic bacteria (Salmonella, Listeria monocytogenes, E. coli O157:H7, Campylobacter, Staphylococcus aureus), viruses (Norovirus, Hepatitis A), parasites (Toxoplasma, Cryptosporidium), and prions.

Chemical Hazards

Pesticide and veterinary drug residues, heavy metals (lead, cadmium, mercury, arsenic), mycotoxins (aflatoxin, ochratoxin), naturally occurring toxins, cleaning agent residues, and intentional food fraud adulterants.

Physical Hazards

Hard foreign objects capable of causing injury — glass fragments, metal particles, bone fragments, stones, wood splinters, plastic pieces from equipment or packaging, and personal effects.

Allergen Hazards

The 14 major allergens under EU Regulation 1169/2011: gluten-containing cereals (wheat, rye, barley, oats), crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame seeds, sulphur dioxide/sulphites, lupin, and molluscs — cross-contamination and labelling controls are key HACCP elements.

Key Benefits

Conformità con i regolamenti UE/USA/internazionali sulla sicurezza alimentare che richiedono HACCP
Fondamento per certificazioni avanzate (ISO 22000, FSSC 22000, BRCGS)
Riduzione del rischio di richiami di prodotto, contaminazione e responsabilità
Riconosciuto dalle autorità di sicurezza alimentare di tutto il mondo
Migliora la fiducia degli acquirenti e dei consumatori nella sicurezza alimentare
Allineato ai principi del Codex Alimentarius — riferimento internazionale
Costo-efficace per gli operatori alimentari piccoli e medi rispetto agli schemi GFSI completi
Punto di ingresso nel percorso di certificazione della sicurezza alimentare per aziende alimentari in qualsiasi fase

Certification Process

Application & Review

Submit your application. CAS reviews your organisation's scope, personnel, sites, and activities to prepare a detailed audit time calculation and formal commercial proposal.

Stage 1 — Document Review

On-site or remote review of your management system documentation, readiness assessment, and confirmation of Stage 2 audit scope and plan.

Stage 2 — On-site Audit

Full on-site audit of the implemented management system against the standard's requirements. Findings are reported; nonconformities must be closed before certification.

Certification Decision

CAS's independent certification committee reviews the audit findings and issues the certificate. The certificate is valid for 3 years.

Surveillance & Recertification

Annual surveillance audits (~1/3 of initial audit time) maintain certification. Recertification audit (~2/3 of initial time) is conducted before certificate expiry to renew for a further 3 years.

Audit Time: L'audit di certificazione HACCP valuta l'attuazione dei sette principi HACCP del Codex più i programmi di prerequisiti (Good Manufacturing Practices, Good Hygiene Practices). L'audit copre la documentazione del piano HACCP, l'implementazione, il monitoraggio dei CCP, le azioni correttive e le procedure di verifica. Si applica un ciclo di certificazione triennale con audit di sorveglianza annuali.

Frequently Asked Questions

Quali sono i sette principi HACCP?

I sette principi sono: (1) condurre un'analisi dei pericoli, (2) determinare i Punti Critici di Controllo (CCP), (3) stabilire i limiti critici, (4) stabilire procedure di monitoraggio, (5) stabilire azioni correttive, (6) stabilire procedure di verifica e (7) stabilire la documentazione e la tenuta dei registri. Tutti e sette devono essere implementati per la certificazione.

Qual è la differenza tra HACCP e ISO 22000?

HACCP si concentra sui controlli di sicurezza alimentare. ISO 22000 incorpora i principi HACCP all'interno di un quadro più ampio di sistema di gestione, che include responsabilità della direzione, allocazione delle risorse e miglioramento continuo. ISO 22000 è più completo; HACCP è il fondamento.

HACCP è obbligatorio?

I principi HACCP sono giuridicamente richiesti per gli operatori alimentari nell'UE (Regolamento 852/2004), negli USA (FSMA), in Canada (SFCR) e nella maggior parte delle giurisdizioni. La certificazione HACCP da terza parte non è sempre obbligatoria ma fornisce evidenza documentata della conformità.

Quanto dura un audit HACCP?

Tipicamente 1-2 giorni in sito per piccole-medie operazioni alimentari. Operazioni più grandi o complesse possono richiedere più giorni. CAS calcola il tempo di audit in base al numero di studi HACCP, prodotti, processi e personale.

Quanto tempo richiede la certificazione HACCP con CAS?

Tipicamente 4-8 settimane dalla domanda all'emissione del certificato, in funzione della completezza della documentazione e del sistema HACCP esistenti. CAS può condurre una valutazione di prontezza prima dell'audit formale di certificazione.

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