| Key Comparison Points | HACCP | HARPC |
| Objective | To prevent and control hazards to a safe level | To prevent foreseeable risks that may cause illnesses |
| List of hazards/risks that are considered | - Biological
- Chemical
- Physical
| - Chemical, biological, physical, and radiological hazards
- Natural allergens, toxins, pesticides, drug residues, decomposed material, parasites, and unapproved food and color additives
- Naturally occurring hazards
- Unintentionally introduced hazards
- Intentionally introduced hazards, including acts of terrorism
|
| The primary person responsible for the plan | A HACCP coordinator with assistance from a multi-departmental team | A trained Preventive Controls Qualified Individual (PCQI), as described in the FSMA Act |
| Frequency of review | Once a year, or when required | Once every three years, or when required |
| Types of establishment that require the plan | All FDA and USDA mandated establishments, or when required for certification purposes | All establishments within the food supply chain that serve US consumers, unless exempted explicitly |
| Types of establishment that can be exempted | Unless mandated, HACCP is optional and Good Manufacturing Practices (GMP) are mandatory | Some types of establishments are exempt but theyre required to follow at least Current Good Manufacturing Practices (CGMP) |
| The plan is for | Stakeholders including auditors, inspectors, and customers | The Food and Drug Administration (FDA) |
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- t_headline: Conclusion
t_text: Both HACCP and HARPC are food safety standards but they control and prevent different levels of safety.