An acknowledged international standard for quality management systems (QMS) is ISO 9001. It offers a systematic method for managing your company's operations to guarantee consistent product or service quality, client happiness, and ongoing improvement.
Quality Policy: Developing a clear quality policy that aligns with your organization's goals is crucial. It serves as the foundation for your QMS.
ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from "farm to fork". ISO 22000 is an International Standard for FSMS (Food Safety Management System). This standard is generic in nature and can be applied to organizations of any type, size, and nature. This international standard ISO 22000, can be implemented by any organization within the Food Supply Chain irrespective of whether it has direct or circumlocutory involvement.
This industry-relevant Kosher certification process delivers a global solution that is practical to implement, and comparable in standard and quality to other recognized food schemes. It will help you to meet the demand for authentic and safe Kosher-certified food.
Halal is often used in reference to foods and drinks, i.e. foods that are permissible for Muslims to eat or drink under Islamic Sharjah (law). The criteria specifies both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat and animal tissue. The most common example of non-Halal (or Haraam) food is pork. Pork meat and its products cannot be eaten or used by Muslims at all due to historical, cultural, and hygienic concerns. Foods other than pork can also be Haraam.
Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any production that cannot be eliminated through testing the final product.
Good Storage Practice (GSP) is a system for ensuring that products are consistently produced and being stored ccording to national & international guideliness or standards. It is designed to minimize the risks involved in any food and pharmaceutical production that cannot be eliminated through testing the final product.
Hazard Analysis Critical Control Points (HACCP) is defined to be the food detrimental elements major control points by the food and drug administrative agent. HACCP is composed as hazard analysis (HA) and critical control points (CCP). HA is to search for the hazard elements and analyze the hazard structure. HACCP is to decide the sanitation control points to control the major hazard control points after identifying the hazard elements from material supply, manufacture, processing, preservation and distribution to the end user consumption.
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