HACCP vs. BHC

Because setting up HACCP system is a major undertaking, hotels & caterers can consider establishing Codes of Hygiene, which is a simplified system specific to the branch of Industry.

Comparison of BHC and HACCP

  • BHC for the Hospitality Industry
  • BHC is the abbreviation for "Branch Hygienic Code of Practices" The code of hygiene lists those aspects of hygiene that could be a threat to health. It monitors them systematically and sets them down in black and white.
  • The code listed seven processes under General Operating processes like purchasing, storage, waste disposal, cleaning and disinfection, personal hygiene quality & food safety and equipping working space. Further four processes are listed under specific operating processes like, preparation, presenting & serving, party catering and product development.
  • This code will be applied only to Hotel restaurants and catering firms.
  • The code is specifically designed for the hospitality industry with minimum expected Good Hygienic Practices and Good Manufacturing Practices determined based on the good practices followed in the hospitality industry.
  • BHC gives not only the specific requirements but also the guidance in the form of work instructions, formats and the contracts.
  • The scheme is accredited under European Standard EN 45011 by RvA.
  • As specific work instructions are available for each of the processes, it is user friendly.
  • Food Safety System based on HACCP
  • HACCP is the abbreviation for "Hazard Analysis Critical Control Point". It means that the catering firm analysis which parts of the production processes could involve hazards to health and monitor them.
  • HACCP is a generic document and no such processes are specified.




  • HACCP is generic and can be applied to any food processor.

  • The standard is generic and requires Organizations to perform an analysis of risks associated with all stages of operation and develop adequate measures to control them.

  • HACCP is generic document and provides general frame work and the organization need to develop a food safety system.

  • The scheme is accredited under European Standard EN 45012 by RvA.
  • Full documentation is required to be prepared by the organization based on HACCP generic document.