Food & Drink Safety Standards

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Standards are central to every aspect of your business. They are a recognized powerful business tool that can define crucial aspects of your company's safety, quality and reliability. Standards enable businesses to keep pace of technology and operate in a global market, where there is a continued drive to lower costs, streamline processes and innovate.

BSI  has published over 800 standards relevant to the food and drink industry covering food safety, chemical, microbiological and sensory analysis, packaging and process issues as well as many general quality management areas, including environmental management, information security, occupational health and safety and IT service management.

Using standards could cut your spending on research and development and avoid duplication of effort when developing methodology and specifications that are already available. The use of standards can also help any company improve the quality of a product - one of the best ways to retain existing customers and build consumer confidence.

Any business large or small associated with the food and drink industry can benefit from the conformity and integrity that standards can bring.

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PAS 96:2014
PAS 96 provides guidance to the avoidance and mitigation of threats to food and food supply. It describes a risk management methodology, Threat Assessment Critical Control Points (TAACP), which can be adapted by food business of all sizes and at all points in food supply chains.
Read more and download a free copy of PAS 96:2014

 

Prerequisite programmes and design requirements for food safety in the manufacture and provision of food packagingPAS 223:2011
Prerequisite programmes and design requirements for food safety in the manufactureand provision of food packaging

 

 

PAS 96:2014
PAS 96 provides guidance to the avoidance and mitigation of threats to food and food supply. It describes a risk management methodology, Threat Assessment Critical Control Points (TAACP), which can be adapted by food business of all sizes and at all points in food supply chains.
Read more and download a free copy of PAS 96:2014

 

PAS 220:2008
Prerequisite programs on food safety for food manufacturing

 

 

BS EN ISO 22000:2005
Food safety management systems. Requirements for any organization in the food chain


PD ISO Guide 34:2009
General requirements for the competence of reference material producers

Read about other guidance for the food and drink industry:

 
Managing food safety the 22000 way

David Smith, Rob Politowski and Christina Palmer

Read more about the guide to food safety management

 

ISO 22000 Food safety. Guidance and workbook for food manufacturers

 



ISO 22000 Food safety. Guidance and workbook for the catering industry


 

 

ISO 22000 Food safety. Guidance and workbook for the retail industry


 

 

CD-ROM for food safetyCD-ROM for food safety

 

 

PAS:2006PAS 72:2006
Responsible fishing. Specification of good practice for fishing vessels

 

 


Free download!

PAS 96:2014
PAS 96 provides guidance to the avoidance and mitigation of threats to food and food supply. It describes a risk management methodology, Threat Assessment Critical Control Points (TAACP), which can be adapted by food business of all sizes and at all points in food supply chains.
Read more and download a free copy of PAS 96:2014

 

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