The FSSC 22000 Scheme is founded on ISO standards and, just like ISO 22000, focuses on the continuous improvement of a Food Safety Management System.

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food.

ISO 22000 is a globally recognised standard for food safety in all links of the food chain. It was developed by the International Organization for Standardization (ISO).

GMP describe the conditions and practices that are necessary for the manufacturing, processing, packing or storage of food to ensure its safety and wholesomeness.