Identify food safety hazards, evaluate significance, determine CCPs/OPRPs and manage PRPs — ISO 22000:2018 and HACCP compliant
ISO 22000:2018 Auto-Save HACCP Principles CCP / OPRP / PRP CSV · TXT · JSON · PDF Allergen Tracking
New Food Safety Hazard Entry
General Information
Hazard Details
Hazard Significance Assessment (ISO 22000 Cl. 8.5.4.2)
Significance Score = Severity × Likelihood. Significant hazards (score ≥ threshold) must be controlled by CCPs or OPRPs. Acceptable levels per Codex Alimentarius must be defined.
–S×L
–
Complete scoring above
Control Measure & CCP / OPRP Determination
Food Safety Hazard Categories — ISO 22000:2018 Cl. 8.5.4.1
ISO 22000 requires identification of all food safety hazards associated with the product, process and facility. Hazards must be identified based on preliminary information, experience, legislation, and scientific/technical literature.
Biological Hazards
Pathogenic microorganisms, viruses, parasites, prions and their toxins.
Economically motivated adulteration (EMA) — deliberate substitution, dilution or misrepresentation.
Examples: Honey adulteration, species substitution, undeclared ingredients, fake organic status
Control: VACCP, supplier qualification, origin verification, DNA testing, audit trail
Prerequisite Programmes (PRPs) — ISO 22000:2018 Cl. 8.2
PRPs are the foundation conditions and activities necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products. They must be documented, implemented and verified.
Infrastructure & Design
Construction and layout of buildings, equipment design and accessibility, hand-washing facilities, segregation of raw/cooked areas, traffic flow control (people/materials).
Water, Air & Utilities
Potable water supply & quality, water contact surfaces, compressed air quality, steam quality (culinary/non-culinary), ice quality monitoring.
Cleaning & Disinfection
Cleaning and disinfection schedules (SSOP), approved chemicals and dilutions, verification of cleaning effectiveness, CIP/COP procedures, equipment dismantling.
Pest Control
Pest management programme, pest monitoring (rodent traps, fly units), external contractor management, proofing of building, chemical storage and use restrictions.
Food hygiene training (induction and refresh), HACCP awareness, food handler Level 2/3, records of training, competency assessment, allergen training.
Traceability & Labelling
Batch/lot coding, traceability systems, mass balance records, withdrawal & recall procedures, labelling accuracy checks, date coding verification.
PRP vs OPRP vs CCP:PRPs manage general hygiene conditions. OPRPs manage specific food safety hazards that are significant but not controlled at a CCP — monitored but without a critical limit. CCPs are steps where a critical limit can be applied and verified, the violation of which would result in unacceptable health risk (e.g. pasteurisation temperature, metal detection sensitivity).
ISO 22000:2018 — Key FSMS Clauses
8.5.4 – Hazard Analysis
Identify all hazards in preliminary info, evaluate severity and likelihood, determine acceptable levels, select control measures (PRP/OPRP/CCP). Must be conducted by the food safety team.
8.6 – HACCP Plan
Identify CCPs, establish critical limits, implement monitoring system, determine corrective actions for deviations, define verification activities, maintain records per 7 HACCP principles (Codex).
8.9 – Nonconforming Product
Corrections and corrective actions for deviations from critical limits/action criteria. Evaluation of products for release, reprocessing, destruction, or use for other purposes. Withdrawal/recall procedures.
8.8 – Verification
Verification activities confirm PRPs are implemented effectively, hazard analysis is valid, OPRP/HACCP plans are implemented and effective, hazard levels meet acceptable limits.
8.3 – Traceability
Product and ingredient traceability one step back/forward. Batch records, supplier documentation, processing records. Must be able to identify and withdraw product within a defined timeframe.
8.4 – Emergency Preparedness
Procedures for potential emergency situations with food safety implications — power failures, water supply contamination, pest infestations, flood, fire, product tampering.
Significance Scoring Guide (S × L): 1–4: Negligible — PRP sufficient5–8: Low — PRP/enhanced controls9–12: Medium — OPRP likely15–16: High — CCP or OPRP20–25: Critical — CCP required
Catastrophic severity (S=5) is always treated as a CCP or equivalent — the potential for death or mass illness cannot be accepted without a critical control point.
Food Safety Hazard Register
All recorded food safety hazards — filter, edit, export. Auto-saved in browser.
Significance Score = Severity × Likelihood. Significant hazards must be addressed by CCPs, OPRPs or a combination of control measures. The threshold for significance must be defined by the food safety team.
Managed by standard PRPs (GHP/GMP). Document in hazard register. Verify PRP effectiveness at defined intervals. No specific HACCP control point required. Monitor through general hygiene audits.
Medium — OPRP
Operational PRP required with documented action criteria, monitoring method and frequency, corrective actions and verification. Not a critical limit but must be measured and recorded. Review regularly.
High / Critical — CCP
Critical Control Point: define critical limits, continuous or batch monitoring, immediate corrective action if limit breached, records retention (typically 2× shelf life), validation of critical limit, verification schedule.
Catastrophic (S=5) — Always CCP
Any hazard with catastrophic severity (potential for death or mass illness) must be controlled at a CCP regardless of likelihood. Pathogens in ready-to-eat foods, Clostridium botulinum in low-acid canned goods — these require a validated kill step.
HACCP Principles & ISO 22000 Integration
7 HACCP principles as integrated in ISO 22000:2018 — the food safety management system framework
HACCP Principle 1 — Hazard Analysis
ISO 22000 Clause 8.5.4: Conduct a hazard analysis to identify all food safety hazards that may be present in relation to the product type, process and facilities. Assess the likelihood of occurrence before control measures and severity of adverse health effects.
Include in your hazard analysis: • All process steps (flow diagram verified on-site) • All raw materials, ingredients and packaging • Environmental conditions (temperature, humidity) • Personnel-related hazards • Reasonably foreseeable misuse • Consumer vulnerability (vulnerable groups)
HACCP Principle 2 — Identify CCPs
ISO 22000 Clause 8.6.2: Determine which control measures are CCPs using a decision tree (Codex) or other validated methodology. A CCP is a step where a control measure can be applied to prevent, eliminate or reduce a significant hazard to an acceptable level.
CCP Decision Questions: Q1: Do control measures exist for this hazard? Q2: Is this step designed specifically to eliminate/reduce? Q3: Could contamination reach unacceptable levels? Q4: Will a subsequent step eliminate/reduce the hazard?
HACCP Principles 3 & 4 — Limits & Monitoring
Principle 3 — Critical Limits: Establish validated critical limits for each CCP. Must be measurable (temperature, pH, time, water activity, metal detection sensitivity).
Principle 4 — Monitoring System: Establish monitoring procedures. Define: what is monitored, how, frequency, who is responsible, and when action is required.
Monitoring must be capable of detecting loss of control in a timely manner. Calibrated equipment required.
HACCP Principle 5 — Corrective Actions
ISO 22000 Clause 8.9.2 / 8.9.3: Pre-define corrective actions for each CCP deviation. Actions must: restore process control, determine disposition of affected product, identify root cause, prevent recurrence.
Product fate decisions: • Release — if deviation doesn't affect safety • Reprocess — if additional processing can make safe • Destroy — if safety cannot be assured • Divert — to non-food use if appropriate • Hold & evaluate — pending testing
HACCP Principle 6 — Verification
ISO 22000 Clause 8.8: Establish verification procedures to confirm the HACCP system is working effectively.
Verification activities: • Microbiological testing of product/environment • CCP records review • Equipment calibration verification • Internal HACCP audits • Complaints and illness data review • Shelf-life studies • Challenge testing (for critical limits)
HACCP Principle 7 — Documentation & Records
ISO 22000 Clause 7.5 / 8.6.2: Maintain documented information for the HACCP system. Records demonstrate control and provide evidence of due diligence.
Required records include: • Hazard analysis and justification • CCP/OPRP determination rationale • Critical limits and scientific validation • Monitoring records (temperature logs, etc.) • Corrective action records • Verification records • Training records • Calibration records
ISO 22000 vs HACCP: ISO 22000:2018 incorporates all 7 HACCP principles within its structure and adds requirements for: PRPs (Clause 8.2), traceability (8.3), emergency preparedness (8.4), interactive communication across the food chain (7.4), documented FSMS with management system structure (aligned with ISO High Level Structure), and explicit requirements for validation and verification. Organisations certified to Codex HACCP will find ISO 22000 builds on this foundation with a more comprehensive management system approach.
Contact ISO Xpert
Your ISO certification experts — London-based, globally trusted
🌾 Ready to achieve ISO 22000 Certification?
Our expert food safety consultants guide you through FSMS implementation, HACCP development and certification.
These Terms govern use of the website and digital tools provided by ISO Xpert Ltd, 71-75 Shelton Street, Covent Garden, London, WC2H 9JQ, United Kingdom.
1. Acceptance
By using this tool, you confirm you are at least 18 years of age and agree to these Terms.
2. Intellectual Property
All content — including the ISO 22000 Food Safety Tool, text, graphics, logos and software — is the exclusive property of ISO Xpert Ltd, protected by UK copyright law and international treaties. ISO Xpert™ and the ISO Xpert logo are proprietary trademarks. Reproduction without prior written permission is prohibited.
3. Important Food Safety Disclaimer
This tool is a practical FSMS support aid only. It does not constitute professional food safety, regulatory, legal or certification advice. HACCP studies and hazard analyses must be conducted by properly trained food safety teams with relevant expertise. Critical limits must be scientifically validated. Organisations are solely responsible for ensuring their food safety management systems comply with all applicable food safety legislation (including UK Food Safety Act 1990, EU Food Law Regulation 178/2002, local authority requirements) and certification body standards. ISO Xpert Ltd accepts no liability for food safety incidents arising from use of this tool.
4. Limitation of Liability
ISO Xpert Ltd shall not be liable for any food safety incidents, regulatory actions, or commercial consequences arising from use of this tool.
5. Governing Law
Laws of England and Wales. Disputes subject to exclusive jurisdiction of courts of England and Wales.
Quick answers about the ISO 22000 Food Safety Risk & Hazard Assessment Tool gap analysis tool, data privacy, audit preparation, and ISO Xpert consulting.
What is the ISO 22000 Food Safety Risk & Hazard Assessment Tool gap analysis tool and how does it work?
The ISO 22000 Food Safety Risk & Hazard Assessment Tool gap analysis tool is a free browser-based checklist that compares your current management system against the clauses of ISO 22000 Food Safety Risk & Hazard Assessment Tool. You answer clause-by-clause questions and rate each requirement as Compliant, Partial or Non-compliant. The tool calculates a live compliance score, highlights gaps on a heat-map, captures evidence and corrective-action notes, and exports the full assessment as JSON, CSV, TXT or print-ready PDF for management review and Stage 1 / Stage 2 audit preparation.
Is the ISO 22000 Food Safety Risk & Hazard Assessment Tool gap analysis tool really free to use?
Yes — the ISO 22000 Food Safety Risk & Hazard Assessment Tool tool is 100% free with no sign-up, no email capture, no credit card, no watermarks, and no usage limits. It runs entirely in your browser; nothing is transmitted to ISO Xpert servers. You can clear or export your data at any time.
Where is my ISO 22000 Food Safety Risk & Hazard Assessment Tool assessment data stored?
All ISO 22000 Food Safety Risk & Hazard Assessment Tool assessment data is stored locally in your browser’s storage. Nothing is uploaded to our servers. This makes the tool GDPR-friendly and suitable for confidential audit data classified up to Restricted. Export anytime as JSON (re-importable), CSV (Excel-pivotable), TXT (executive summary) or PDF (audit-trail evidence).
Can I use this tool to prepare for ISO 22000 Food Safety Risk & Hazard Assessment Tool certification or surveillance audits?
Yes. The ISO 22000 Food Safety Risk & Hazard Assessment Tool gap analysis is designed to support preparation for certification by UKAS-, IAS- or ANAB-accredited bodies. Use the exported report as evidence of internal audit, feed it into management review, and prioritise high-severity non-conformities ahead of Stage 1 / Stage 2 visits. ISO Xpert consultants can assist with documented information, internal audits and full implementation if required.
How long does a ISO 22000 Food Safety Risk & Hazard Assessment Tool gap analysis typically take?
Most users complete an initial ISO 22000 Food Safety Risk & Hazard Assessment Tool gap analysis in 60 to 120 minutes for a single site, depending on system maturity and clause depth. The tool auto-saves continuously, so you can pause, switch devices via JSON export/import, and resume at any time. Re-assessments after corrective action usually take 20 to 40 minutes.
Does ISO Xpert offer ISO 22000 Food Safety Risk & Hazard Assessment Tool consulting or training?
Yes. ISO Xpert Ltd (London, UK) provides ISO 22000 Food Safety Risk & Hazard Assessment Tool gap analysis consulting, internal audits, Stage 1 and Stage 2 certification preparation, lead auditor / internal auditor training, and full management-system implementation. Contact info@iso-xpert.com or WhatsApp +44 7853 109840.
