One of the most important features of FSSC 22000 is that the purpose of its creation is applicable only to food manufacturers. The FSSC 22000 is a globally recognized standard for auditing, monitoring and certification of all foodstuffs in order to ensure food safety. The combination of ISO 22000 and PAS 220 standards, the FSSC 22000 standard, is based on the ISO 22000: 2005 standard and PAS 220: 2008 standards.

The point in genetic engineering, developments in packaging technology, restrictions on the use of food additives, pesticides and veterinary drugs, chemical residues in foodstuffs, mycotoxins and similar applications make this issue more important in terms of food safety risks. While new technologies increase food production and diversity, they raise some questions about the safety of foodstuffs. International methods have been developed to address these concerns.

When the testing and analysis of only a part of the products in food production did not always give the right result, there was a search for a more systematic method involving all stages of production. HACCP (Hazard Analysis and Critical Control Points) system was created in this way. Later, when the subject gained an international dimension with the phenomenon of globalization, the International Standards Organization (ISO) published the ISO 2005 Food Safety Management System in 22000. The objective of this system is to ensure that consumers have access to reliable, quality and healthy foodstuffs.

However, in the ISO 22000 standard, the prerequisites are not explicitly expressed, but only general statements. The prerequisites are given as main headings in the ISO 22000 standard. PAS 220 standard is designed because this situation is not sufficient in terms of food safety. The FSSC 22000 Food Safety Management System is based on both the ISO 22000 standard and the PAS 220 standard, and the prerequisites are designed in more detail.