When we assess the needs to address the issue of Food Safety and Quality and to promote trade for the private enterprises that we have visited so far, we realize that there is a strong emphasis on acquiring HACCP Certification as compared to ISO 22000. This is only to be expected given that HACCP: 
1. is not as expensive as being ISO 22000 compliant
· HACCP provides for a basic food safety management system
· HACCP provides the basis for the identification of hazards enabling reduction of food risks
· Through HACCP Certification, HACCP management system helps organization advancement towards ISO 22000 Food safety management systems.
2. Takes less time to attain certification compared to ISO 22000
· HACCP ensures that the plant/factory identifies and addresses food safety so that products are able to market themselves as safe food for consumption hence, bears and boasts about being HACCP Certified. ISO 22000 enhances safety in the food supply chain. Therefore, we need to ensure that food safety is addressed right from the farm until it is on the table and ready to be consumed.
3. HACCP has been around longer than ISO 22000 (awareness)
· HACCP developed in the 1970’s and FDA first established HACCP for the seafood industry in December 18, 1995. The elements of the HACCP system have been the same ever since.
· ISO established the ISO 22000 standards in 1 September, 2005. This is a derivative of ISO 9001 of 2000.
4. HACCP is incorporated into ISO 22000
· Once a HACCP system is established then organization can easily get ISO 22000 certification because the total food safety management system can build around HACCP for the scope of activities from farming (and organic) to the table.
For the FACT project, I think that we should advice and assist the private enterprises that require compliance and certification of HACCP rather than ISO 22000 because it is achievable and measurable given the limited time that we have. Once we have parented these enterprises and they get their HACCP certification, then it is up to them to carry on with ISO 22000 certification to further boost their product marketability. Our first stance hence is HACCP Certification for those selected enterprises that require assistance for food safety certification.
(Report by Manasa K)
1. is not as expensive as being ISO 22000 compliant
· HACCP provides for a basic food safety management system
· HACCP provides the basis for the identification of hazards enabling reduction of food risks
· Through HACCP Certification, HACCP management system helps organization advancement towards ISO 22000 Food safety management systems.
2. Takes less time to attain certification compared to ISO 22000
· HACCP ensures that the plant/factory identifies and addresses food safety so that products are able to market themselves as safe food for consumption hence, bears and boasts about being HACCP Certified. ISO 22000 enhances safety in the food supply chain. Therefore, we need to ensure that food safety is addressed right from the farm until it is on the table and ready to be consumed.
3. HACCP has been around longer than ISO 22000 (awareness)
· HACCP developed in the 1970’s and FDA first established HACCP for the seafood industry in December 18, 1995. The elements of the HACCP system have been the same ever since.
· ISO established the ISO 22000 standards in 1 September, 2005. This is a derivative of ISO 9001 of 2000.
4. HACCP is incorporated into ISO 22000
· Once a HACCP system is established then organization can easily get ISO 22000 certification because the total food safety management system can build around HACCP for the scope of activities from farming (and organic) to the table.
For the FACT project, I think that we should advice and assist the private enterprises that require compliance and certification of HACCP rather than ISO 22000 because it is achievable and measurable given the limited time that we have. Once we have parented these enterprises and they get their HACCP certification, then it is up to them to carry on with ISO 22000 certification to further boost their product marketability. Our first stance hence is HACCP Certification for those selected enterprises that require assistance for food safety certification.
(Report by Manasa K)
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