There are many food safety-related standards, and many variants of their implementation and certification schemes. International Organization for Standardization (ISO), that has vast experience of standards alignment, was the first one to turn attention towards solution of the issue of standards diversity by developing ISO 22000, Food safety management systems - Requirements for any organization in the food chain. Since its publication in 2005 this standard was successfully implemented by hundreds of organizations worldwide, directly or indirectly involved in one or more stages of food chain.
On the other hand, recognition of certification scheme by Global Food Safety Initiative (GFSI) plays a key role for companies, planning to supply or supplying products to large international food companies, large retailers, such as Tesco, Wal-Mart, Carrefour, Metro, etc. Upon the analysis of ISO 22000 requirements, Global Food Safety Initiative came to the conclusion on necessity to develop for food manufacturers more specific requirements for prerequisite programmes. That is how specification PAS 220:2008, Prerequisite programmes on food safety for food manufacturing, was developed (now PAS 220 is replaced by ISO/ТS 22002-1-2009).
Certification scheme, based on ISO 22000:2005 standard and PAS 220:2008 specification (now PAS 220 is replaced by ISO/ТS 22002-1-2009), was recognized by Global Food Safety Initiative (GFSI) and named FSSC 22000. The Foundation for Food Safety System Certification (FSSC) developed this certification scheme, holds proprietary rights, copyright, and right to conclude license agreement with Certification Bodies.
FSSC 22000 includes 4 parts, which contain:

• description of certification scheme, requirements for organizations-food manufacturers;


• requirements for Certification Bodies;


• requirements for Accreditation Bodies;


• order of the Board of Founders', members of which approve requirements and certification scheme regulations.

• recognition by all organization, included in global food supply chain;


• confidence in food products quality;


• demonstration of commitment to safe food products production, improvement of trademark authority and corporate image;


• increase in the confidence level of customers, retail store chains, regulatory authorities and potential partners;


• decrease of food safety-related risks;


• improvement of supply chain management.