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HACCP
Businesses operating in the food industry are legally required to follow HACCP guidelines in order to maintain hygienic conditions. There are critical points in the handling of food and beverage products that a company must systematically look for. A HACCP plan must describe all potential risks and the associated risk management measures.

ISO 22000
Based on HACCP guidelines, ISO 22000 has been the standard for food safety since 2005. The standard is an international food safety standard that forms the basis for a globally accepted ISO food safety certification. Primary producers, retailers, and suppliers in the packaging and detergent industries are all covered by ISO 22000.

ISO 22000 vs. HACCP: what's the difference?
ISO goes beyond HACCP's focus on food safety. It also examines how businesses run and how they are structured. Organizations can determine whether to obtain ISO certification on their own. Many companies are expected to convert their HACCP certificates into ISO 22000 certificates in the near future.

Although ISO 22000 certification is not mandatory, it is a worldwide standard that confers a great deal of reliability and status to a company. HACCP principles are the basis of ISO 22000.