Food Safety standards and schemes

LRQA has a long professional experience across the food sector for over 25 years, assisting with the development, formalization and improvement of food safety standard.

LRQA food safety experts serve as dynamic members of the world's leading food safety technical committees, including the ISO 22000 Technical Committee, the European Accreditation Board's Food Committee, the Foundation for Food Safety Certification, and the Global Food Safety Initiative's (GFSI) Technical Committee.

How to select the right food safety scheme?

One of the initial questions you may be asking is: "Which food safety scheme should my organisation use?". To answer this question, we have developed a guide which compares the different food safety standards and schemes and how they apply depending on your organisation's activities and needs. This comprehensive document will provide you with insights on various standards and schemes, their applications, and benefits it brings to your organisation. Download your copy now:

Food Safety Scheme Comparison Guide
Selecting the right scheme for your business

LRQA Food Fraud White Paper


Standards we certify


The British Retail Consortium (BRC) created the global food standard to establish a single common standard for the evaluation of companies supplying retailer branded food.

FSSC 22000

FSSC 22000 is a complete certification scheme for food safety management systems. It was initially based on ISO 22000, the global food safety management system standard, ISO 22003 and ISO/TS 22002-1 (formerly PAS 220), a standard developed to address prerequisite program requirements for food product and ingredient manufacturers. The scope of FSSC has now been extended to include prerequisite program requirements for food safety in packaging through PAS 223.

ISO 22000

Food Safety is vital throughout the supply chain – from farm to fork. ISO 22000 Food Safety management system certification helps keep food safe.

ISO/TS 22002-1

ISO/TS 22002-1 specifies requirements for establishing, implementing and maintaining prerequisite programs to assist in controlling food safety hazards in the food manufacturing processes of the food supply chain.