The evolution of food safety requirements determined by the increase in liability requested by law, and by the growth of private label products, has prompted European retailers to develop certification standards for their suppliers. During this course the common principles of these standards will be presented, as will the procedures for certification and accreditation in compliance with current legislation. The certification schemes IFS Food 6 and BRC Global Food Standard 6 will be presented for processed and packaged foods, while Global gap will be chosen for the primary production certification scheme. The GFSI benchmarking system and analysis on the ISO standards, with focus on the ISO 22000, ISO 22002 series and ISO 22005 on traceability will complete the course contents.