While ISO 22000 provides a tool for a full food safety management systems and fusing requirements of ISO 9001 applying HACCP Principles / Plan (as it relates and as well can be in reference to ISO 15161 for the food and beverage sectors), it is the legal obligation and regulatory requirement the true meaning of "standard". Equal to many other managerial food safety guidance practices and methods, HACCP MS provides to organizations that wish to implement a management system that is recognizeable through a certification program.

HACCP - "Hazard Analysis and Critical Control Point" is a systematic method to analyze food processing and to identify undesirable / hazardous inclusion of chemical, physical, or biological agents into foods. HACCP is with the intent to prevent, eliminate, reduce, or mitigate ("P|E|R|M" - acronym courtesy of and brought by BRS), while fulfilling obligations including 21 CFR 110, 120, and others such as 123 specifics. It is the expectation, if not a requirement, that organizations operating within the food supply chain to identify, analyze, and to prevent, eliminate, reduce (or mitigate) these hazards (dangers) to acceptable levels. HACCP helps organizations to significantly

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