The most common misconception among new food operators is viewing GMP/GHP and HACCP (Hazard Analysis and Critical Control Point) as alternative systems to choose between. In reality, the two share a foundation-and-superstructure relationship that cannot be separated.
GMP/GHP Is the Foundation, HACCP Is the Targeted System
GMP and GHP establish general hygiene at the facility — building cleanliness, pest control, personal hygiene — the baseline conditions that must always be in place first. HACCP, by contrast, analyzes specific hazards at each step of the production process and establishes critical control points to prevent those significant hazards specifically. Without a solid GMP/GHP foundation, a HACCP system built on top of it is meaningless, because basic hygiene-related hazards remain unaddressed.
The Seven Principles of HACCP
The HACCP system under Codex Alimentarius guidance comprises seven principles: hazard analysis, determining critical control points, establishing critical limits, monitoring procedures for critical control points, corrective actions when limits are exceeded, verification procedures, and record-keeping and documentation. All seven must be carried out systematically with supporting evidence.
Importance for International Certification
International food safety standards such as ISO 22000 and BRCGS require a HACCP system built on a solid GMP/GHP foundation as a mandatory component. Operators seeking international certification should always verify the stability of their GMP/GHP foundation before beginning HACCP development.