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GMP(Good Manufacturing Practice ) are mostly practices we used to create safe food environment it could be anything from general cleaning to proper CIP.
HACCP (Hazard analysis and critical control points)is used to make sure what foods leaves your factory would be safe for customer to consume, it could be implement separately or along with ISO 22000, HACCP IS also part of ISO 22000.
ISO 22000 international standard specifies the requirements for a food safety management system which is proper standard being implement in food industries, ISO 22000 is composed on 4 elements;
-interactive communication
-system managment
-PRPs(prerequisite programs)
-HACCP principles
Food Safety Management System that can be applied to any organization in the food chain.
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain.
HACCP (Hazard Analysis and Critical Control Points) and ISO certifications serve different purposes, but are also complementary. HACCP focuses on the sanitation of facilities, equipment and products, all of which must meet government and municipal standards. ISO is a quality control method. Both standards can be implemented either individually or simultaneously. In our opinion, HACCP certification is more of a priority for companies in the food industry.
GMP is a step from prerequesting programs PRP's and represent the base of ISO 22000 plus of that you need to add an preventive system "HACCP" to ensure that all the critical points should be under inspection and monitoring.
so ISO 22000 is consists from GMP + HACCP+documentation + direction revue to ensure the continious improvement (PDCA).
The ISO 22000 is an auditable standard which integrates the seven principles of the Hazard Analysis and Critical Control Points (HACCP) system and application steps developed by the CODEX Alimentarius Commission.
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical, and biological hazards.
GMP is a system for ensuring that food is not adulterated, is safe for human consumption and consistently produced and controlled in accordance to established quality and food safety standards. Moreover, GMP is designed to minimise risks in any food production that cannot be eliminated through testing of the final product.
ISO 22000 incorporates all the elements of HACCP and of Good Manufacturing Practices (GMP)
