What is GFSI really… and why choosing a food safety standard is also a strategic decision?

In the food industry, many quality professionals are often asked the same question:

Which standard is better: FSSC 22000, BRCGS, IFS or SQF?

My answer is simple: this is not a technical decision, it is a strategic one. To understand this, we first need to talk about GFSI.

What is GFSI?

GFSI (Global Food Safety Initiative) is not a standard. It does not certify companies and it does not audit sites.

GFSI is a recognition framework, created by major retailers and global food manufacturers under the Consumer Goods Forum.

Its objective is clear:

“One safe product, accepted by consumers worldwide.”

Before GFSI, each retailer required its own standard, resulting in multiple audits, high costs and little focus on real improvement and standardization.

Today, these requirements are concentrated in a limited number of recognized schemes: IFS, BRCGS, SQF and FSSC 22000.

GFSI is mainly composed of retailers, large manufacturers and global brands in other words, the customers. And as customers, they define what they consider an acceptable food safety management system.

Why does GFSI recognize only certain standards?

GFSI evaluates certification schemes based on:

• food safety

• risk management

• continuous improvement

• communication

• Scope....

  
  

All recognized standards meet a common minimum level, but they differ in their approach.

This is where strategy comes into play.

Why does the standard depend on the customer?

In practice, we do not certify for GFSI  we certify for our customers.

I give you some examples:

• France, Germany and the Netherlands, “The EU”  (Jumbo, Albert Heijn, Carrefour, Aldi, Lidl, Rewe): IFS

• United Kingdom (Tesco, Morrisons, ASDA): BRCGS

• United States (Walmart, Costco, Target): SQF

• B2B manufacturing or multinational environments: FSSC 22000

  
  

Does this mean one standard is better or safer than another?

No.

It means the customer prefers a specific scheme for commercial and operational reasons.

So… is this a quality decision?

This is the key point:

Choosing between a GFSI recognized standard is more a business decision.

All recognized schemes protect consumers, require risk analysis and promote a food safety culture.

The real difference is not the standard itself, but: people, leadership, operational discipline and how the system is implemented and maintained.

Final reflection

GFSI does not define the quality of your company. It defines the common language that allows the market to trust you.

The right question is not:

Which standard is better?

But rather:

What does my customer expect, and how solid is our food safety and quality management system.