GMP+ and HACCP: what is the difference and how do they relate?

HACCP is a method for identifying and controlling hazards to the safety of food or animal feed. GMP+ is a certification scheme of GMP+ International that uses this method and adds requirements to it. That makes GMP+ not a replacement for HACCP, but an extension of it. The legal basis for HACCP in the animal feed sector is set out in Regulation (EC) No 183/2005 . You can read what GMP+ itself requires on the page requirements per module.

The difference is this: HACCP describes the way of working to control risks. GMP+ sets which additional requirements your company must meet, and has them checked by a recognised certification body. If you already apply the HACCP principles, you have a good basis for GMP+.

In short: HACCP is the risk analysis, GMP+ is the scheme around it. GMP+ builds on HACCP and adds requirements that go beyond HACCP alone.

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. The method consists of seven principles. You identify the hazards in your process, determine where you can control them, and set limits and checks.

A fictional example: a compound feed company makes pig pellets. During mixing, there is a risk that a certain additive is dosed too high. The company designates that point as a critical control point, measures the dosage for each batch and records the measurement. That is HACCP in practice.

Legislation also requires a HACCP system. Article 6(1) of the regulation requires companies to establish, implement and maintain a permanent, written procedure based on HACCP principles. This does not apply to the activities listed in Article 5(1).

What does GMP+ add to HACCP?

GMP+ starts from good hygiene practice and the HACCP analysis, and extends them with requirements that HACCP alone does not cover. The scheme focuses on the whole animal feed chain, not only on your own process.

Subject	HACCP alone	GMP+
Hazards in your own process	Required, the core of the method	Required, part of the requirements
Requirements for suppliers	Through the risk analysis, not as a fixed requirement	Fixed requirements for purchasing and supplier assessment
Traceability	Depends on your own system	Requirements for traceability of raw materials and products
Animal feed specific risks	Only if you identify them yourself	Requirements aimed specifically at animal feed
Control by third parties	Not required	Audit by a recognised certification body

The exact link between the GMP+ modules and the HACCP requirements is set out in the requirements per module on gmpplus.org. Read these alongside your own HACCP plan, and ask your certification body if a requirement is unclear.

Where is the overlap?

The overlap lies in the risk analysis. Both require you to know your hazards, take control measures and record them. A company with a good HACCP plan has already done most of that work.

The difference lies in scope. HACCP looks at your own processes. GMP+ also looks at what you buy, how you trace the product and how you arrange transport. For example, a grain trader may have a perfect HACCP plan for its own silo, but GMP+ also asks whether it knows where the grain comes from and whether the supplier is certified itself.

For the HACCP steps, see the pages seven principles and CCP decision tree. These pages help you determine critical control points.

What else do you need to arrange besides HACCP?

For a company that already applies HACCP, there are usually four additional points.

Common mistake: a company thinks that a HACCP certificate automatically delivers GMP+. It does not. HACCP and GMP+ are two separate systems, with their own requirements and their own control.

Assessing suppliers. GMP+ requires a system for selecting and checking suppliers. You record which suppliers you use, and why.
Arranging traceability. For each batch of raw material or product, you must be able to say where it came from and where it went.
Naming animal feed specific risks. Think of undesirable substances, pathogens and unusual transports that do not appear in a general food risk analysis.
Recording and keeping records. You record every check, measurement and deviation. An auditor asks to see these records.

Example: a fictional transport company

Transport company Van Leeuwen carries animal feed between silos and livestock farms. The company has a HACCP analysis for loading and unloading, with a check on the cleaning status of the tank. For GMP+, it must add more to that. The company records which carrier it uses and checks the cleaning record of the previous load. It also records how it can trace the origin of each load.

The HACCP plan remains the starting point. The GMP+ requirements add the extra oversight.

Frequently asked questions

Do I need HACCP before I can get GMP+?

In practice, a working HACCP system is the basis. The law already requires it, and GMP+ builds on it. So start with a good HACCP analysis and then add the GMP+ requirements. Discuss the order you follow with your certification body.

Can I manage HACCP and GMP+ in one document?

You can, if your system keeps it clear. Many companies keep one manual with a reference for each requirement. Make sure the auditor can quickly find the requirement in your documentation.

Is ISO 22000 the same as GMP+?

No. ISO 22000 is a management system for food safety, with its own structure and requirements. GMP+ is a scheme for animal feed. Companies can have both. Read more on the ISO 22000 page.