Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use mandatory juice, seafood, meat and poultry HACCP programs as an effective approach to food safety and protecting public health. Meat and poultry HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

ISO 9001:2000 specifies requirements for a quality management system where an organization needs to demonstrate its ability to consistently provide product that meets customer and applicable regulatory requirements, and aims to enhance customer satisfaction through the effective application of the system, including processes for continual improvement of the system and the assurance of conformity to customer and applicable regulatory requirements.

ISO 22000 is an international standard and is intended to provide adequate control to food safety hazard throughout the food chain. Hence, food safety is ensured through the combined effort of all parties in the food chain. The standard aimed at the organization having to demonstrate its ability to control food safety hazards in order to consistently provide safe end products that meet both customer and food safety regulatory requirements; ISO 22000 integrates Hazard Analysis Critical Control Points (HACCP) system with a comprehensive management system. It is applicable to all types of organization in the food chain from feed producers, food manufacturers, transport and storage operators, retail and food service outlets subcontractors and even organization such as producers of food processing equipment, packaging materials, cleaning agents, additives and ingredients.

Mayor Packaging was accredited by the British Retail Consortium (BRC) in September 2007. BRC was setup to respond to industry needs. Developed and introduced, the BRC Food Technical Standard is to be used to evaluate manufacturers of retailers own brand food products. It is designed to be used as a pillar to help retailers and brand owners with their 'due diligence' defence, should they be subject to a prosecution by the enforcement authorities. Under EU food Law, retailers and brand owners have a legal responsibility for their brands.

In a short space of time, this Standard became invaluable to other organizations across the sector. It was and still is regarded as the benchmark for best practice in the food industry. This and its use outside the UK has seen it evolve into a Global Standard used not just to assess retailer suppliers, but as a framework upon which many companies have based their supplier assessment programmes and manufacture of some branded products.