A warm Canadian welcome Ajomiwe, this is a nice forum you will like it. I agree with all that has been said so far; historically in my experience managers tended to select the program based what we call " wiggle room" . For some reason they felt that scheme A was a bit easier to pass than scheme B.
The program is called a Food Safety Quality Management system or FSMS for short , if you were running under ISO9001 they call it a QMS or Quality Management System.
Two quick observations first ISO 9001 is rapidly looking more like FSMS as we see more of HACCP coming in , for example we see a lot of wineries certified to ISO9001 and not FSSC. Second , when I first started auditing in 2012 the bias was that ISO22000 now FSSC "on steroids" ( just kidding) was the best. However after auditing to SQF and now working as a BRC coordinator I can tell you the gap or difference between GFSI standards meaning ( BRC, SQF, IFS and FSSC) is negligible.
In fact I am improving my BRC allergen program right now and my source or guidance is coming from SQF!
One thing that you should look at however is the reporting format. Choose a format that works well for your management team. I love the FSSC format but that choice is CB ( certification body) driven meaning if you have a choice of 3 CB's the report formats may vary for the same standard. In short try to get a look at a report from each prospective CB for the standard you are interested in.
Finally 2 quick points . First resist the pressure to rush to certification, get the FSMS working for at least 6 months before applying for certification, this gives time to iron out the bugs. Second work hard not just to know the standard ( knowing clauses) but understanding at a shop floor level what effective implementation requires or should look like. For example if you have to do corrective action in your plant what should the program look like if it is going to be effective.
Again good luck.