Guide to Food Safety Standards: HACCP, BRCGS, SQF, ISO 22000, IFS and FSSC 22000

Food safety is not only a legal requirement but, above all, the foundation of customer trust. Consumers increasingly want to know where a product comes from, how it was produced, and whether it is free from health hazards. In the food industry, there is no room for chance – this is why international food safety and quality control standards are so important.

Knowing the most important standards such as HACCP, BRCGS, SQF, ISO 22000, IFS and FSSC 22000 allows companies to navigate the demanding market with confidence. Although all these standards share the same goal – ensuring food safety – they differ in scope, requirements, and recognition across various markets.

Awareness of these differences makes it easier to choose the right system and to go through certification and audit processes more smoothly.

HACCP – Hazard Analysis and Critical Control Points

HACCP is the foundation of most food safety systems. It is based on hazard analysis and identification of so-called critical control points in the production process.

This system consists of seven basic principles:

1. Conducting hazard analysis – identifying potential biological, chemical, and physical hazards that may occur during production.
2. Determining critical control points (CCP) – identifying stages in the process where control is crucial to ensure product safety.
3. Establishing critical limits – setting boundaries for parameters (e.g., temperature, time, pH) whose compliance guarantees food safety.
4. Establishing a CCP monitoring system – developing methods to regularly check that each critical control point is functioning properly.
5. Determining corrective actions – preparing procedures for cases where monitoring shows that a critical limit has been exceeded.
6. Establishing verification procedures – confirming that the HACCP system is working effectively (e.g., audits, laboratory tests, documentation reviews).
7. Maintaining documentation and records – creating and archiving evidence of actions in the system to demonstrate compliance with the principles.

In the European Union, HACCP is mandatory in many areas of the food industry. Although it is not a “certificate” in itself, it serves as the starting point for implementing more advanced standards.

BRCGS – British Retail Consortium Global Standard

BRCGS (formerly BRC) was developed in the UK in 1998 by the British Retail Consortium to unify food safety requirements among large retail chains. Over time, it has become one of the most recognized standards worldwide, applied not only in Europe but also in many countries in Asia, the Americas, and Africa.

Its goal is to ensure that food producers and suppliers deliver safe, legally compliant, and high-quality products. The BRCGS certificate is often a prerequisite for cooperation with retail chains, especially in the UK, but also in other parts of Europe.

BRCGS is regularly updated to respond to regulatory changes and growing market expectations. The current version (Issue 9) includes, among other things, strengthened requirements for food safety culture and digitization of documentation.

SQF (Safe Quality Food)

SQF is a standard developed in Australia in the 1990s, now managed by the Food Marketing Institute in the United States. It is recognized by GFSI (see more below) and meets international food safety criteria.

The SQF standard is particularly popular in North America, Australia, and New Zealand, and its certificate is often required by major retail chains in the USA and Canada. In many cases, it is a condition for entering these markets.

A distinguishing feature of SQF is the ability to certify the entire supply chain – from primary production through processing to distribution. Its requirements are based on HACCP principles but also place strong emphasis on a systematic approach to product quality.

In older versions of the standard, there were three levels of certification (Level 1, 2, 3), but the system has now been simplified and focused on certification aligned with GFSI.

SQF is often chosen by companies operating in multiple markets simultaneously, as its requirements combine safety and quality elements in a way that is consistent with other global standards. Additionally, SQF certification can facilitate exports not only to the USA and Canada but also to markets where proof of compliance with recognized international standards is required.

BRCGS vs SQF – key differences

Although both standards serve the same purpose – ensuring food safety and quality – they differ in several important aspects:

Origin and geographic popularity:

• BRCGS originated in the UK and is particularly recognized in Europe
• SQF was created in Australia and became popular mainly in North America

Approach to certification:

• BRCGS places strong emphasis on independent audits and meeting retail chain requirements
• SQF covers the entire supply chain, from primary production to distribution, and is highly integrated with the GFSI system

Requirement structure:

• BRCGS divides requirements into categories such as senior management commitment, environmental control, HACCP systems, and quality management
• SQF integrates safety and quality elements into one coherent system, strongly emphasizing supplier management and continuous process improvement

Certification levels:

• BRCGS does not differentiate levels – the certificate covers the entire scope of the standard
• SQF previously had several levels but now focuses on GFSI-aligned certification

For companies working with European retail chains, BRCGS is often the first choice, while those exporting to North America or operating globally may find SQF more suitable.

GFSI – Global Food Safety Initiative

GFSI is a global initiative bringing together producers, retailers, and certification bodies to harmonize food safety standards. GFSI-recognized standards are accepted worldwide, facilitating international trade and reducing the need for multiple certifications. GFSI-recognized standards include SQF, FSSC 22000, and BRCGS.

ISO 22000

ISO 22000 is an international standard that integrates the HACCP approach with management system elements from ISO 9001. This allows it not only to ensure food safety but also to be easily integrated into a broader, company-wide management system. It is flexible – suitable for both small facilities and large corporations – and its certificate is recognized worldwide, making international trade easier. Implementing ISO 22000 enables companies to not only meet legal requirements but also manage risk more effectively throughout the production process.

FSSC 22000

FSSC 22000 is an extension of ISO 22000 that adds additional industry-specific requirements (known as prerequisite programs – PRPs). It is recognized by GFSI, meaning it meets international food safety criteria and is globally accepted by trading partners.

It is most often used by large food companies that require a consistent food safety control system covering production processes, logistics, and packaging. FSSC 22000 is especially valued in high-risk sectors, such as processed food production, contamination-sensitive ingredients, or packaging materials, where precise process control is critical.

IFS

IFS was created by German and French retail chains and is widely used in Europe. It focuses not only on food safety but also on product quality and compliance with customer requirements.

IFS variants – such as IFS Food, IFS Logistics, IFS Broker – make it possible to adapt the standard to different stages of the supply chain. IFS is particularly important for producers and suppliers working with large retail chains that require uniform quality and food safety audits from all their partners.

Comparison: ISO 22000, FSSC 22000, and IFS

Scope and scale: ISO 22000 is the most flexible and can be applied to any type of business. FSSC 22000 is a more rigorous extension of ISO 22000, preferred by large global companies. IFS, on the other hand, is a retail standard required mainly by retail chains and suppliers in Europe.

Audit approach: ISO 22000 allows compliance audits and serves as a starting point for implementing certified systems. FSSC 22000 and IFS have more detailed requirements and are strictly audited, offering greater assurance of safety and quality.

Areas of control: ISO 22000 focuses mainly on management systems and HACCP. FSSC 22000 also includes specific industry requirements and PRPs, while IFS places strong emphasis on quality and customer requirements.

International recognition: FSSC 22000 and ISO 22000 are recognized globally and accepted in many countries, while IFS is more popular in Europe and among retail chains that use it.

Summary

Each of the standards described shares the same goal – to deliver food that is safe, legally compliant, and meets consumer expectations. However, they differ in requirements, scope, and the areas in which they are most often applied. The choice of a specific system depends on the markets where products are sold, customer requirements, and the specifics of the facility.

It is worth remembering that certification is only the beginning – maintaining compliance in daily operations is key. Regular audits not only help verify that the system is functioning correctly but also identify areas for improvement. With modern audit software, this process can be simpler, faster, and less burdensome for the team.