Food Safety Certificates: ISO 22000, FSSC, BRC, IFS
The most frequently requested documents from suppliers in international food trade are food safety management system certificates. ISO 22000, FSSC 22000, BRCGS and IFS are the main standards that certify that a business systematically manages food safety risks through independent audits.
In this article, we delve into what these standards mean, the key differences between them, what they mean for facilities that handle products such as carob shards, powders, seeds, and extracts, and what buyers expect from these documents.
What is a Food Safety Certificate?
A food safety certificate is a document that shows that a business has established a management system that identifies and controls food safety hazards and effectively implements this system. The certificate is issued as a result of the audit of an independent certification body and is maintained through regular surveillance audits.
The common basis for these certifications is the hazard analysis and critical control points approach (HACCP). HACCP is a systematic method that identifies biological, chemical, and physical hazards in the manufacturing process and defines the points at which they are controlled. ISO 22000, FSSC 22000, BRCGS, and IFS build on HACCP and add a management system, prerequisite programs, and additional requirements on top of it.
A comprehensive review of food safety and quality audits states that these standards are widely used in Europe, the USA, Australia-New Zealand, and Asia, serving various purposes such as obtaining certification, evaluating the management system, and verifying legal compliance (Kotsanopoulos and Arvanitoyannis, 2017).
In a master's thesis conducted in Turkey, a survey was applied to food companies that are members of the relevant professional committees of the Istanbul Chamber of Industry and it was seen that 8 of the 67 companies evaluated only used the HACCP system without any other certificate. In the thesis, it was emphasized that HACCP and ISO 22000 should not be considered as two separate standards (Aytekin, 2017).
Major Food Safety Standards
The four most common standards in international food trade are ISO 22000, FSSC 22000, BRCGS, and IFS. While they are all based on the same foundation, they differ in scope, developers, and the markets where they are most desired.
ISO 22000
ISO 22000 is a food safety management system standard published by the International Organization for Standardization (ISO). Its full name is "Food safety management systems — Requirements for all organizations in the food chain". The current version is ISO 22000:2018; According to the official page of ISO, the new (3rd) edition of the standard is in the draft international standard (ISO/DIS 22000) stage and will replace ISO 22000:2018 when published (ISO, 2026). The requirements of the standard are general and can be applied to organizations in the food chain, regardless of their size or complexity. In a review published in Turkey, it is stated that ISO 22000 is the most widely preferred food safety system by food businesses and has international validity (Başaran, 2016).
Highlights of ISO 22000 include:
- Structure compliant with other management system standards such as ISO 9001
- Application of HACCP principles within a management system
- Defining prerequisite programs (hygiene, cleaning, pest control, etc.)
- Internal and external communication, risk-based thinking and continuous improvement
Escanciano and Santos-Vijande's study, published in the journal Food Control, examines the reasons and obstacles to ISO 22000 implementation in food businesses in Spain. The motivations for businesses to turn to this system and the difficulties they face in implementation are issues that should be taken into account when making a certification decision. Factors such as customer demand, desire to improve internal processes, cost and certification burden are useful to evaluate together in this decision.
FSSC 22000
FSSC 22000 is a certification program established on the basis of ISO 22000. According to the official page of the program, FSSC 22000; ISO 22000 brings together the ISO 22002 series of standards for industry-specific prerequisite programs (ECP) and the program's own additional requirements. Audits are carried out by FSSC-licensed and accredited certification bodies; program documents are available for free download (FSSC 22000).
A key feature of FSSC 22000 is that it is among the programs recognized by the Global Food Safety Initiative (GFSI). For recognition, GFSI requires certification program holders to verify that they meet their benchmarking requirements and defines recognition as a transition to the global market with the understanding that "once certified, recognized everywhere". GFSI's list of recognized program holders includes FSSC 22000, BRCGS and IFS (GFSI). ISO 22000 alone is not included as a program on this list; therefore, buyers seeking GFSI recognition may want FSSC 22000 or another program on the list instead of ISO 22000.
BRCGS
BRCGS (formerly BRC; British Retail Consortium) is a food safety standard that has its origins in the UK retail sector and is used internationally today (Aytekin, 2017). According to BRCGS's statement, the standard was first developed and published in 1998. The current Global Standard on Food Safety Issue 9 was published in August 2022, and certification audits according to this version started on February 1, 2023; the two main themes of the new version are the development of a food safety culture and the strengthening of core competencies (BRCGS, 2022).
BRCGS defines detailed requirements in areas such as facility management, product safety and quality plan, plant and environmental standards, product control, process control, and personnel. BRCGS is also among the GFSI recognized programs (GFSI).
IFS
IFS (International Featured Standards) is the organization that publishes the IFS Food standard for food manufacturers. According to IFS's official page, IFS Food evaluates a food manufacturer's ability to produce safe, authentic and quality products that comply with legal requirements and customer specifications through its products and production processes. Audits are conducted by IFS auditors working in independent, accredited certification bodies; The IFS Food audit is conducted once a year, and at least one in three audits must be conducted unannounced (IFS).
IFS is also based on a scoring system; IFS states that this system supports continuous improvement. IFS Food is also among the programs recognized by GFSI (GFSI).
Comparison of Standards
| Feature | ISO 22000 | FSSC 22000 | BRCGS | IFS Food |
|---|---|---|---|---|
| Published by | ISO | FSSC Foundation | BRCGS (BRC origin) | IFS |
| Basic approach | Management System | ISO 22000 + prerequisite programs + additional requirements | Detailed plant and product requirements | Detailed plant and product requirements |
| GFSI recognition | None | There is | There is | There is |
| Audit note | Certification body audit | FSSC licensed, accredited certification bodies | Issue 9 audits from February 1, 2023 | Annual audit; at least one out of every three audits is unannounced |
Source: ISO; FSSC 22000; BRCGS (2022); IFS; GFSI official pages.
This table is a general comparison. In his thesis, Aytekin (2017) compares the three standards (ISO 22000:2005, BRC version 7 and IFS version 6) item by item, and it is found that BRC and IFS are more similar and more comprehensive; ISO 22000, on the other hand, deals with the issues in a more general framework and does not include issues such as foreign matter control, product analysis in customer complaints and inspection protocol. In the same study, it was stated that the common points of the three standards are prerequisite programs, the use of the HACCP system and traceability. Since the compared versions are not up-to-date today, these findings should be read as a general trend. Which standard is preferred depends on the target market of the business and the demand of its customers; some businesses certify in more than one standard.
What Does It Mean for Carob Handlers?
Carob products are often used as components of other foods. Carob powder is the raw material of a biscuit, carob gum is the raw material of an ice cream, and carob extract is the raw material of a beverage. This makes carob processors one of the first links in the food supply chain and raises buyers' expectations for food safety.
The prominent issues within the scope of the food safety management system in carob processing facilities are as follows:
- Raw material acceptance: moisture, foreign matter, mildew and insect infestation control
- Physical hazards: separation of stones, metals, and other foreign bodies
- Chemical hazards: mycotoxins, pesticide residues and other contaminants
- Biological hazards: microbiological quality, especially in powder products that can be consumed directly
- Pest control: critical issue in the storage of carob, a sugary product
- Allergen management: cross-contamination that can result from other products processed in the same facility
- Traceability: batch tracking from raw material to end product
The issue of traceability is also important in carob. A 2024 review by researchers from the University of the Algarve states that storage and processing facilities often do not separate incoming fruit according to its origin and variety. FAO's 2025 assessment of Morocco also recommends establishing a traceability and control system along the carob value chain. Food safety management systems provide a systematic framework for establishing and documenting this traceability.
Food Counterfeiting and Food Defense
In recent years, GFSI-recognized standards have started to cover food counterfeiting and food defense issues in addition to classical food safety hazards. Spink and Moyer's study divides these concepts as follows: A food safety incident is an unintentional act and an unintentional harm; food fraud is a deliberate act for economic gain; and a food defense incident is a deliberate act with the intent to cause harm. The authors emphasize that adulteration for economic purposes may be riskier than traditional food safety threats because it may involve unexpected contaminants.
Risks such as mixing carob powder with other cheap substances or misrepresenting the origin of the product are issues that carob processors can address in their food counterfeiting assessment.
Is the Certificate Enough?
Certification is an important assurance, but it alone does not guarantee everything. Kotsanopoulos and Arvanitoyannis' compilation emphasizes that standards have both advantages and disadvantages, with their effectiveness depending on factors such as the auditor's competence and the standard used. The authors point out that despite the industry's continuous investment in these systems, the annual number of foodborne outbreaks in Europe and the US remains relatively stable, suggesting the need for additional measures or different approaches.
Kafetzopoulos and Gotzamani's work in Food Control also examines the relationship between critical factors in food quality management and organizational performance. The practical conclusion that can be drawn from this is that certification creates real value when it is applied as part of the daily operation of the business, not as a "wall decoration".
For buyers, this means: In addition to the presence of the certificate, the supplier's analysis results, complaint management, corrective actions and, where necessary, second-party audits must also be evaluated.
What Do Buyers Expect?
Frequently Asked Questions
What is the difference between ISO 22000 and FSSC 22000? FSSC 22000 is based on ISO 22000; it adds industry-specific prerequisite programs and additional requirements to it. FSSC 22000 is recognized by GFSI, ISO 22000 is not recognized by itself.
Is there a difference between BRCGS and IFS? Both are GFSI-recognized standards with detailed facility and product requirements. A comparison conducted in Turkey found that the two standards are quite similar. Which one to ask for often depends on the buyer's preference; therefore, it is best to ask the buyer before ordering.
What is GFSI? It is the Global Food Safety Initiative. It evaluates and recognizes certification programs according to its own benchmarking requirements. FSSC 22000, BRCGS and IFS are on GFSI's list of recognised programmes.
What certification should I look for in a carob supplier? This depends on where and how you will use the product. If it is to be used as a food ingredient, a GFSI recognised standard is the go-to choice for many buyers.
Secure Supply with Carob Türkiye
Carob products are an important link in the food safety chain as they are used as components of other foods. As Carob Türkiye, we supply carob fruit, cracks, flour/powder, seeds and extracts. Our products Our Products You can review it on the page, for your wholesale and export questions along with your document and specification requests. Contact Now You can contact us on our page.
Domestic resources
Aytekin, A., "Comparison of food safety management systems applied in the food production chain", Master's Thesis, Istanbul Aydın University Institute of Natural and Applied Sciences, 2017 (YÖK Thesis No: 501505). acikarsiv.
Enlightened. edu. en/ bitstream/ 11547/ 2309/ 1/ 501505. Başaran, B., "ISO 22000 Food Safety Management System", Food and Health, 2(1), 9–26, 2016. doi.
org/ 10. 3153/ JFHS16002 Foreign sources
Kotsanopoulos, K. V., Arvanitoyannis, I. S., "The Role of Auditing, Food Safety, and Food Quality Standards in the Food Industry: A Review", Comprehensive Reviews in Food Science and Food Safety, 16(5), 760–775, 2017. doi.
org/ 10. 1111/ 1541- 4337. 12293 Escanciano, C., Santos-Vijande, M. L., "Reasons and constraints to implementing an ISO 22000 food safety management system: Evidence from Spain", Food Control, 40, 50–57, 2014. doi.
org/ 10. 1016/ j. foodcont. 2013. 11. 032 Kafetzopoulos, D. P., Gotzamani, K. D., "Critical factors, food quality management and organizational performance", Food Control, 40, 1–11, 2014. doi.
org/ 10. 1016/ j. foodcont. 2013. 11. 029 Spink, J., Moyer, D. C., "Defining the Public Health Threat of Food Fraud", Journal of Food Science, 76(9), 2011. doi.
org/ 10. 1111/ j. 1750- 3841. 2011. 02417. x Correia, P. J., Pestana, M., "Sugars and phenols in carob tree fruits from different producing countries: A short review", Heliyon, 10(10), e30922, 2024. doi.
org/ 10. 1016/ j. helion. 2024. E30922 FAO, "Morocco – Carob (Ceratonia siliqua)", One Country One Product (OCOP) Initiative, 2025. openknowledge.
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