HACCP and ISO 22000 — What Is the Difference?
HACCP (Hazard Analysis and Critical Control Points) is the method of identifying where food safety hazards can occur and controlling them at critical points. ISO 22000 is a full Food Safety Management System (FSMS) standard that builds an auditable management framework on top of HACCP principles.
Which One Should You Choose?
- Small restaurants, caterers and cloud kitchens: a practical HACCP plan integrated with your FSSAI licence is usually the right starting point.
- Processors, packers and exporters: ISO 22000 provides the management-system depth that modern retailers and overseas buyers audit for.
- Large plants targeting GFSI recognition: FSSC 22000 or BRCGS certification, built on your existing HACCP system, opens international doors.
SR Certifications supports all three paths, using the same documentation so you are never doing the same work twice.
