Upgrading from HACCP CODE:2003 Certification to HACCP Codex 2020 is one of the key requirements for many businesses in the coming period.

Food hygiene practices play a critical role in preventing economic losses, protecting human health from food-related hazards, and reducing food spoilage. Everyone involved in the food chain—from primary producers, importers, exporters, processors, to retailers—has the responsibility to ensure that food is safe and suitable for consumption.

Some Changes in the New HACCP Version

If, in the 2003 version, the HACCP system and implementation guidelines were included in the annex, the 2020 version has been restructured into two main chapters:

• Good Hygiene Practices (GHP)
• Hazard Analysis and Critical Control Point (HACCP) System

The Good Hygiene Practices chapter has been reorganized with a more logical and scientific clause structure.

Many changes, both minor and significant, have been introduced compared to the 2003 revision.

Definitions

The definitions section in HACCP Codex 2020 has been significantly expanded. New definitions include:

• Acceptable level
• Competent authority
• Food hygiene system
• Good Hygiene Practices (GHPs)
• Prerequisite programs

The definition of “validation” has been removed and replaced with “validation of control measures.”

Use of the Codex Decision Tree

The example decision tree used to identify Critical Control Points (CCPs), commonly known as the Codex CCP Decision Tree and included in the 2003 version, has not been retained at this stage.

However, HACCP Codex 2020 refers to the use of a decision tree or other approaches to determine Critical Control Points (CCPs).

Training and Competence in HACCP

The section on training and competence enhancement has been updated. Additional factors must now be considered when determining the required level of training.

Training should include:

• The use and maintenance of food-related tools and equipment
• Food hygiene principles
• Control measures to prevent contaminants in food
• Good Hygiene Practices (GHP)
• Corrective actions

Food Safety Culture in HACCP

One of the most important changes is the inclusion of food safety culture, which can be found in the section titled Management Commitment to Food Safety.

A fundamental requirement for the successful operation of any food hygiene system is the establishment and maintenance of a positive food safety culture, recognizing the importance of human behavior in delivering safe and suitable food products.

Batch Identification and Traceability

Requirements for traceability/product tracing systems are a new requirement introduced in HACCP Codex 2020.

Roadmap for Implementing the New Version

The implementation date of HACCP CODEX 2020 began on April 1, 2021.

Although there is no mandatory transition schedule, customers may refer to the following HACCP system upgrade roadmap:

• New customers implementing the HACCP Codex standard from April 1, 2021 onwards may directly adopt the 2020 version.
• Existing customers currently certified to HACCP Codex 2003 may upgrade to HACCP Codex 2020 during periodic surveillance audits or recertification audits.

Organizations requiring certification assessment or wishing to upgrade to HACCP Codex 2020 are invited to contact ISSQ Quality Institute via:

• Hotline: (+84) 981 851 111 | (+84) 24 2266 1111
• Email: vienchatluong@issq.org.vn | tcvn@issq.org.vn

ISSQ Quality Institute is always ready to accompany businesses during the period of integration and development.

Published Date: February 19, 2022