Food businesses in India are regularly asked for "food safety certification" by customers who do not always say which one they mean. The three names that come up most — HACCP, ISO 22000 and FSSC 22000 — are frequently presented as alternatives. They are better understood as layers. This article compares ISO 22000 vs FSSC 22000 vs HACCP, explains where FSSAI requirements fit, and sets out how to choose the right food safety certification for your customers and markets.
HACCP — the foundation
Hazard Analysis and Critical Control Point is a method for identifying food safety hazards and controlling them at the points in a process where control is essential. Its internationally recognised reference is the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), most recently revised in 2020, which sets out good hygiene practices and the HACCP system together.
The seven HACCP principles are well established:
- Conduct a hazard analysis and identify control measures
- Determine the critical control points
- Establish validated critical limits
- Establish a system to monitor control of each CCP
- Establish corrective actions for when monitoring shows a deviation
- Validate the HACCP plan and establish verification procedures
- Establish documentation and record keeping
HACCP is not an ISO standard, and HACCP certification is issued against a scheme or requirements document based on Codex, which varies between certification bodies. It focuses on the product and process. It does not, by itself, require the management system elements — leadership, objectives, internal audit, management review — that customers increasingly expect.
ISO 22000:2018 — a food safety management system
ISO 22000:2018 specifies requirements for a food safety management system applicable to any organisation in the food chain: primary producers, feed and food manufacturers, caterers, storage and transport providers, and suppliers of packaging and equipment. It uses the High Level Structure shared with ISO 9001, so it integrates well with other management systems.
ISO 22000 combines four elements: interactive communication along the food chain, system management, prerequisite programmes, and the HACCP principles. It works through two linked Plan-Do-Check-Act cycles — one at the level of the management system and one at the level of operational hazard control. It also distinguishes between control measures managed at critical control points and those managed as operational prerequisite programmes, which is a distinction many first-time implementers find difficult and auditors examine closely.
Where ISO 22000 is less specific is on prerequisite programmes. It requires you to consider relevant sector specifications, but does not itself prescribe detailed PRP requirements. That gap is one of the reasons FSSC 22000 exists.
FSSC 22000 — ISO 22000 plus
FSSC 22000 is a certification scheme owned by Foundation FSSC and recognised by the Global Food Safety Initiative (GFSI). It is built from three components: ISO 22000, a sector-specific prerequisite programme specification such as the relevant part of the ISO/TS 22002 series, and additional scheme requirements covering topics such as food defence, food fraud mitigation, allergen management, environmental monitoring, food safety and quality culture, and product labelling. The current version of the scheme is Version 6.
Because it is GFSI-recognised, FSSC 22000 is accepted by many multinational food brands and retailers that require GFSI-benchmarked certification from their suppliers. The scheme also includes unannounced audits within the certification cycle, and certificates can be issued only by certification bodies licensed by Foundation FSSC and accredited for the scheme.
Side-by-side comparison
| HACCP | ISO 22000:2018 | FSSC 22000 | |
|---|---|---|---|
| What it is | A hazard control method based on Codex | An international management system standard | A GFSI-recognised certification scheme |
| Management system elements | Limited | Full — HLS clauses 4 to 10 | Full, plus scheme requirements |
| Prerequisite programmes | Good hygiene practices per Codex | Required, not prescribed in detail | Sector-specific PRP specification required |
| GFSI recognition | No | No | Yes |
| Typical buyer expectation | Domestic customers, basic assurance | Customers wanting a certified FSMS | Multinationals, retailers, exporters |
Where FSSAI fits
None of these certifications replaces FSSAI licensing or registration under the Food Safety and Standards Act, 2006. The licence is a legal requirement to operate; certification is voluntary assurance on top of it. The hygiene and sanitary practices required of licensed food businesses under FSSAI regulations overlap heavily with prerequisite programmes, which is why a food business that is genuinely compliant with FSSAI requirements usually has a head start on HACCP and ISO 22000.
Which one should you choose?
A small or mid-sized processor supplying the domestic market
HACCP certification or ISO 22000 is usually sufficient, depending on what your customers ask for. If you already run, or plan to run, ISO 9001, ISO 22000 integrates with it far more cleanly than a standalone HACCP plan.
A supplier to multinational brands, modern retail or export markets
Check the customer’s supplier requirements document. If it asks for GFSI-recognised certification, ISO 22000 alone will not meet it, and FSSC 22000 — or another GFSI-recognised scheme the customer accepts — is the right target from the start.
A food packaging manufacturer
Packaging manufacturers can certify to ISO 22000, and FSSC 22000 includes a packaging category with its own PRP specification. Customers in food manufacturing increasingly expect one or the other from their packaging suppliers.
Caterers, hotels and food service
HACCP-based certification or ISO 22000 is common. FSSC 22000 also covers catering in some categories, so the choice again depends on what your clients require.
Moving from one to another
The three build on one another, so the path is additive rather than a restart. A working HACCP plan becomes the operational core of an ISO 22000 system; an ISO 22000 system becomes FSSC 22000 by adding the sector PRP specification and the scheme’s additional requirements. Organisations that expect to need GFSI recognition within a few years often find it more efficient to design for FSSC 22000 from the outset.
If you are unsure which food safety certification fits your customers, talk to our team with your product categories and customer requirements, and we will explain the certification options and audit process for each.
