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The ISO 22000 standard for food safety management systems really adds value to your HACCP system. Prerequisite programmes to control the introduction of food safety hazards through the work environment, preventing product contamination and controlling hazard levels in the product and product environment are required when implementing an ISO 22000 compliant HACCP system.

ISO 22000 clause 7.2.3 states that construction and lay-out of buildings/premises, workspace, employee facilities; supplies of utilities, waste disposal, adequate equipment, management of purchased materials, storage and transport, prevention of cross contamination, sanitation, pest control and personnel hygiene should be taken into consideration when establishing prerequisite programmes.The first step in developing an ISO 22000 compliant HACCP system is to establish a food safety team multi-disciplinary knowledge and experience. The food safety team are required to carry out a number of preliminary steps in order to carry out the hazard analysis. ISO 2000 requires the food safety team to describe the product characteristics including raw materials, ingredients, product contact materials, end products and the intended use of the end product.Next the food safety team should construct flow diagram and conduct on site confirmation of the flow diagram(Clause 7.3.5.1 Flow diagrams). Descriptions of each process step and the existing control measures applied at each step must then be described by the food safety team.This is the last step required prior to hazard analysis.

ISO 22000 clause 7.4.2 requires the food safety team to identify hazard and determine their acceptable levels. The next step is for the food safety team to assess each hazard identified then consider and select the control measures required to achieve the acceptable level of hazard. The food safety team need to review each control measure and its effectiveness to decide if the control measure is to be part of the HACCP plan or to be controlled by operational prerequisite programmes.ISO 22000 clause 7.5 requires the food safety team to establish and document operational prerequisite programmes including the food safety hazard to be controlled, the control measure, the monitoring procedures, corrections and corrective actions to be taken if out of control, the responsibilities and authorities and the records to be completed.

The next step of implementing an ISO 22000 compliant system requires the food safety team to establish the HACCP plan. Standard CODEX HACCP principles, identification of critical control points, determination of critical limits for each critical control point, monitoring of critical control points and actions when monitoring results exceed critical limits are included in ISO 22000 clause 7.6. Verification is included in clause 7.8. The food safety hazard to be controlled at the critical control point, the control measure, the monitoring procedures, critical limits the records to be used, the corrections and corrective actions to be taken if out of control, and responsibilities and authorities are all required to be included in the HACCP plan. Clause 8.2 describes the requirement for validation of operational PRP and HACCP plan control measures and combinations. ISO 22000 clause 4.2 documentation requirements prescribes the need for additional documentation and record keeping.

ISO 22000 has further requirement with regards to implementing a HACCP system in that clause 7.7 prescribes the need for updating of , product characteristics, intended use, flow diagrams, process steps, control measures after the operational PRP(s) and/or the HACCP plan have been established.After updating the preliminary information the food safety team should then decide if the HACCP plan and/or prerequisite programmes documents need to be amended.ISO 22000 Clause 8.4.2 requires the food safety team review the results of verification activities, if verification does not demonstrate conformity a review of the conclusions of the hazard analysis, operational PRPs and the HACCP plan.Finally ISO 22000 clause 8.5.2 prescribes that the food safety team evaluate the food safety management system at planned intervals, based on this review the team must then consider whether it is necessary to review the hazard analysis, operational PRP(s) and the HACCP plan.