HACCP (Hazard Analysis and Critical Control Points) certification is a food safety management system certification that focuses on identifying and controlling potential hazards in the food production process. It is a preventive approach to ensure food safety, rather than relying solely on end-product testing. HACCP involves analyzing food safety risks (biological, chemical, and physical hazards) and implementing control measures at critical points in the production process where these risks are most likely to occur.

This certification is widely recognized in the food industry and is often required by regulatory bodies, retailers, and consumers to ensure that food products are safe for consumption. It helps organizations demonstrate their commitment to maintaining high food safety standards and preventing contamination throughout the food supply chain.

ISO 22000 is an international standard for food safety management systems (FSMS). It provides a framework for organizations in the food supply chain to ensure that food is safe for consumption at every stage of production, from farm to fork. The certification outlines requirements for establishing, implementing, operating, monitoring, reviewing, and improving a food safety management system.

ISO 22000 covers various aspects of food safety, including hazard analysis, risk management, and establishing critical control points. It is applicable to any organization involved in food production, processing, packaging, distribution, and catering, ensuring that food safety is maintained consistently and reliably.