Lean Six Sigma (LSS) is a structured continuous improvement technique widely used to boost company performance and market reputation due to its ability to minimize variability and increase process quality, which ultimately maximizes bottom-line savings. However, it is observed that LSS in the food sector is still far behind other manufacturing and service sector, although the LSS has widely used since the last two decades. This paper aims to fill the gap in the literature by highlighting the criteria of LSS in the food manufacturing setting during unfreezing stage and critical success factors (CSFs) during change stage based on Lewin's Change Model.  The semi-structured interviews were conducted with twelve quality professionals from the food industry who engaged in quality management activities. The results showed six readiness constructs in the food manufacturing sector with 29 nodes listed and 17 CSFs out of 31 success factors for the LSS implementation. The result of this study extends the body of knowledge under the change model in LSS and facilitate LSS practitioners in the food industry strategize to prepare the company prior the investment to the adoption of LSS.