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A brief about new version of FSSC
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Webinar On FSSC 22000 FSSC 22000, or the Food Safety System Certification, is a comprehensive food safety management system standard developed for organizations in the food indust...

What is the difference between HACCP plan and food safety plan on ISO 22000:2018 ?
HACCP (Hazard Analysis and Critical Control Points) plan and food safety plan are two related but distinct concepts in food safety management. Here is an explanation of the difference between the two:

HACCP Plan: HACCP is a food safety management system that is focused on identifying and controlling hazards that could affect the safety of food products. The HACCP plan is a preventive and science-based approach that involves identifying and analyzing potential hazards in the food production process, determining critical control points (CCPs) where the hazards can be controlled or eliminated, establishing critical limits for each CCP, monitoring and verifying the CCPs, and establishing corrective actions if the CCPs are not within the critical limits. HACCP is a mandatory requirement for food businesses in many countries and is often used in conjunction with ISO 22000:2018.

Food Safety Plan: ISO 22000:2018 is a food safety management system standard that provides a framework for managing food safety risks in the entire food supply chain. The food safety plan is a key element of the ISO 22000:2018 standard, which requires the establishment of a documented plan that describes the food safety management system and the food safety objectives of the organization. The food safety plan includes a hazard analysis, which is similar to the HACCP plan, but also includes other elements such as the identification of operational prerequisites programs (PRPs), the establishment of operational limits, and the establishment of a traceability system.

In summary, both HACCP plan and food safety plan are important tools for managing food safety risks, but they differ in their focus and scope. HACCP is a preventive and science-based approach that focuses on identifying and controlling hazards that could affect the safety of food products, while the food safety plan is a more comprehensive approach that includes a hazard analysis, establishment of PRPs, and a traceability system, among other elements.

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* Training & Consultations regarding to:
1- ISO 9001:2015 QMS, ISO 14001:2015 EMS, ISO 45001:2018 OH&S MS, ISO 22000:2018 FSMS, ISO 50001:2018 EnMS, ISO 210001:2018 EoMS, ISO 13485:2016 Medical devices - QMS, ISO 22301:2019 BcMS, ISO 20000-1:2018 SMS, ISO 41001:2018 FMS, ISO 55001:2014 AMS, and ISO 27001:2013 ISMS.

2- GFSI standards, including FSSC 22000 Food & Packaging, BRCGS for food safety, and GLOBAL G.A.P.

3- Supplier requirements SQMS, NSF, Mondelez, F2F, RBI Food Quality Systems, and FSMA.