HACCP (Hazard Analysis and Critical Control Points) and ISO certifications serve different purposes, but are also complementary. HACCP focuses on the sanitation of facilities, equipment and products, all of which must meet government and municipal standards. ISO is a quality control method. Both standards can be implemented either individually or simultaneously. In our opinion, HACCP certification is more of a priority for companies in the food industry.
While HACCP focuses primarily on control within the production processes, ISO is broader in nature and takes into account all of the supporting processes as well. Both systems require formal documented processes.
HACCP is built on seven key principles.