Standards affect all of us every day, everywhere. By defining good practice, they help people and organizations do things better. For all sorts of things, from nanotechnology to Net Zero guidance.

And these standards are made by standards-makers – tens of thousands of people from around the world - who get together to agree good practice to the way things are made and done. All helping to make life easier, safer, and more enjoyable.

In this episode, Matthew speaks with Richard Leathers, Global Quality Lead at Campden BRI, with more than 40 years’ experience in food safety. Richard is an active standards-maker through AW/90, the BSI committee for food industry quality standards, contributing to key standards including ISO 22000 (food safety management systems) and ISO 22002 (prerequisite programmes).

Richard describes his motivations for getting and staying involved in standards, the impact standards-making has had on his career, and his advice to anyone considering getting involved in standards.

Series | Why I am a standards-maker

Find out more about the issues raised in this episode

ISO 22000 – food safety management systems

ISO 22002 – food safety series – The Magnificent Seven

Get involved with standards

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