If you’re in the food business, you probably already know this: food safety isn’t just a box to check — it’s the heart of what you do. Whether you run a cozy little bakery, manage a dairy plant, or oversee a big restaurant chain, making sure your food is safe is the foundation of your whole business.
But here’s the thing—when you start digging into food safety certifications, it can get confusing. Two of the most common names you’ll hear are HACCP and ISO 22000. Both help make sure your food is safe, but they’re quite different in how they work and what they cover.
So, how do you decide which one’s right for your business? Let’s break it down, take a closer look at each one, see how they differ, and figure out which might suit you best.
Let’s start with HACCP — that stands for Hazard Analysis and Critical Control Points. It’s been around for ages and is kind of the go-to starting point for food safety.
Here’s a fun tidbit: HACCP was originally developed back in the 1960s by NASA to make sure astronauts’ food was safe during their space missions. Since then, it’s become a global standard in the food industry.
HACCP’s main idea is simple but powerful — stop food safety problems before they happen. Instead of waiting to test food after it’s made, HACCP encourages you to watch every step of your process, spot anything that could go wrong, and put checks in place so those risks don’t turn into actual problems.
Think of HACCP as your food safety checklist, keeping you alert to what might go wrong — and how to fix it before it ever does.
It’s built around seven key steps:
HACCP is great because it’s flexible—it works for all kinds of food businesses, big or small. Plus, lots of local health authorities actually require it, so it’s often the first certification food businesses go after.
Now, onto ISO 22000. This one’s a bit newer and was created by the International Organization for Standardization — ISO for short.
Think of ISO 22000 as HACCP’s bigger, more organized sibling. It includes everything HACCP covers but goes a few steps further.
ISO 22000 focuses not just on controlling hazards but on how your entire business manages food safety day in and day out.
It’s all about having a Food Safety Management System — basically, a system that organizes your policies, communication, training, and ongoing improvements.
What’s cool is that ISO 22000 covers the whole food supply chain—from the farm where ingredients start, right through to the food on your customer’s plate.
Some key things ISO 22000 covers include:
ISO 22000 is perfect if you want a strong, organized system that can grow with your business.
Here’s a quick snapshot to help you see how they compare:
Feature | HACCP | ISO 22000 |
What it is | A system focused on food hazards | A full food safety management system + hazard control |
Who created it | Developed for NASA & global bodies | International Organization for Standardization (ISO) |
Scope | Mainly food production & manufacturing | Entire food supply chain (farm to fork) |
Certification | Usually local authority or self-declared | Formal international certification through third parties |
Approach | Based on 7 principles | Uses Plan-Do-Check-Act (PDCA) cycle for ongoing improvement |
If you’re just starting out or running a smaller food business, HACCP is often the best choice.
Restaurants, food trucks, small food manufacturers, and caterers usually find HACCP fits their needs just right.
ISO 22000 is a better fit if you want to take your food safety efforts to the next level.
Bigger manufacturers, exporters, and businesses with complex supply chains usually get the most from ISO 22000.
Here’s a quick story: a dairy company in Kenya started with HACCP to meet local food safety laws and build customer trust. It worked great at first.
But when they started selling across borders, buyers wanted more rigorous certification. So, they upgraded to ISO 22000, revamped their food safety systems, and brought in experts to help with certification.
This move opened up big international opportunities and boosted their brand’s reputation.
Trying to figure out which certification is right for you — and then going through the whole certification process — can feel overwhelming. That’s where a good consultant comes in handy.
QCert360 has helped tons of food businesses—from small startups to big exporters—choose the right certification and get certified smoothly.
They’ll support you every step of the way: planning, training your team, handling paperwork, preparing for audits, and making sure you’re ready for inspections.
If you want to save time and avoid headaches, working with a team like QCert360 is a smart choice.
Food safety is serious business. Whether you go with HACCP or ISO 22000, you’re showing your customers that you care about their health and the quality of your products.
If you’re small or just starting out, HACCP gives you a simple, effective foundation. If you’re growing or selling internationally, ISO 22000 offers a bigger-picture, strategic approach.
Both certifications help you build trust, meet regulations, and improve your processes. At the end of the day, the right choice depends on where you are now and where you want to go.
Ready to get started? Reach out to QCert360 for expert guidance and support — making your food safety journey easier and smarter.
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