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ISO 9001:2015 Certification
In ISO 9001 Certification, highly competent market industries with ISO 9001: 2015 certification holds a distinguished position. These industries hold an advantage over others and have gained trust credibility. The ISO 9001:2015 quality certification is based on the following eight fundamental quality management principles:
Customer focus
Leadership
Involvement of people
Process approach
System approach to management
Continual improvement
Factual approach to decision making Mutually beneficial supplier relationships
The advantages of being ISO 9001:2015:-
Improved outcome of the process
Professional image
Increased customer confidence
Better marketability
Clarity of responsibility and authority
Better and defined system
Consistent Quality
Customer focus
Leadership
Involvement of people
Process approach
System approach to management
Continual improvement
Factual approach to decision making Mutually beneficial supplier relationships
The advantages of being ISO 9001:2015:-
Improved outcome of the process
Professional image
Increased customer confidence
Better marketability
Clarity of responsibility and authority
Better and defined system
Consistent Quality
ISO 14001:2015 Certification
International Standards- ISO 14001:2015 intended to provide organizations with the elements of an effective environmental management system (EMS) that can be integrated with other management requirements and help organizations to achieve environmental and economic goals This International Standard specifies requirements for an environmental management system to enable an organization to develop and implement a policy and objectives which take into account legal requirements and information about significant environmental aspects. It is intended to apply to all types and sizes of organization and to accommodate diverse geographical, cultural and social conditions. The overall aim of this International Standard is to support environmental protection and prevention of pollution in balance with socio-economic needs.
Advantages of ISO 14001:2015:-
Process improvement.
Environmental cost reduction.
Better relationships with regulators
Better relationships with insurers, investors, and financial markets
Product improvement
Marketing advantages
Better control of liabilities
Reduced regulatory burden
Protection of company image and name
Demonstration of responsible management
Advantages of ISO 14001:2015:-
Process improvement.
Environmental cost reduction.
Better relationships with regulators
Better relationships with insurers, investors, and financial markets
Product improvement
Marketing advantages
Better control of liabilities
Reduced regulatory burden
Protection of company image and name
Demonstration of responsible management
OHSAS 45001: 2018 Certification
OHSAS 45001 (Occupational Health & safety management system).
The OHSAS 45001 is the international Occupational Health and Safety Management System standard. These standards are applicable to companies of any size, but are especially relevant to companies with a large workforce, manual and heavy work tasks, and/or high-risk work environments. Targeting the health and safety of employees proves that you are actively working to ensure that your operations are safe both for your employees and the surrounding environment.
The benefits of implementing a systematic and effective OHSAS management system include the following:
Reducing the number of personnel injuries through prevention and control of workplace hazards.
Reducing the risk of major accidents.
Ensuring a well-qualified and enthusiastic workforce by fulfilment of the increasing expectations of your employees.
Reducing the material loss caused by accidents and in production interruptions.
Reducing insurance costs as well as reducing costs due to absence of employees.
Serving the possibility for an integrated management system including quality, environment and health and safety.
Ensuring that appropriate legislation is addressed and acted upon.
Meeting the increasing importance of OH&S for public image.
The OHSAS 45001 is the international Occupational Health and Safety Management System standard. These standards are applicable to companies of any size, but are especially relevant to companies with a large workforce, manual and heavy work tasks, and/or high-risk work environments. Targeting the health and safety of employees proves that you are actively working to ensure that your operations are safe both for your employees and the surrounding environment.
The benefits of implementing a systematic and effective OHSAS management system include the following:
Reducing the number of personnel injuries through prevention and control of workplace hazards.
Reducing the risk of major accidents.
Ensuring a well-qualified and enthusiastic workforce by fulfilment of the increasing expectations of your employees.
Reducing the material loss caused by accidents and in production interruptions.
Reducing insurance costs as well as reducing costs due to absence of employees.
Serving the possibility for an integrated management system including quality, environment and health and safety.
Ensuring that appropriate legislation is addressed and acted upon.
Meeting the increasing importance of OH&S for public image.
HACCP
HACCP (Hazard Analysis and critical control points).
Hazard Analysis and Critical Control Points (HACCP) is a prevention-based food safety system. It provides a systematic method for analyzing food processes, determining the possible hazards and designating the critical control points necessary to prevent unsafe food from reaching the consumer.
HACCP is built around seven principles:
Analysis of food hazards: biological, chemical or physical
Identification of critical control points: raw materials, storage, processing, distribution and consumption
Establishment of critical control limits and preventive measures: for example, minimum cooking temperature and time.
Monitoring of these critical control points
Establishment of corrective actions
Keeping records
Systematic and regular auditing of the system in place by independent third party certification bodies. Benefits of Implementing HACCP
In addition to meeting the legal and moral obligation to produce food that is safe to eat, HACCP offers a variety of other benefits for not only the consumer, but for the food industry and the government. The following are examples of benefits that may be gained by implementing a HACCP program.
HACCP can be applied throughout the food chain from the primary producer to final consumer.
HACCP reduces the need for finished product testing by identifying the hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards.
A HACCP program, when properly designed and implemented, will significantly reduce the chance of microbiological, chemical, and physical contaminants from reaching the customer.
HACCP principles can be applied to other aspects of food quality and regulatory requirements. Since HACCP increases one’s ability to detect poor quality product during production, such product can be held before further value is added. Resources are saved and faulty product is not produced. Productivity and profitability is improved.
HACCP improves communications between supplier and customer. It encourages businesses to work together more closely and to help them understand each others capacity and requirements.
HACCP is capable of accommodating changes such as advances in raw materials, equipment and premise design, procedures, and technological developments.
Communication between the different segments of the food chain improves as HACCP provides a common language and a common focus on quality.
Hazard Analysis and Critical Control Points (HACCP) is a prevention-based food safety system. It provides a systematic method for analyzing food processes, determining the possible hazards and designating the critical control points necessary to prevent unsafe food from reaching the consumer.
HACCP is built around seven principles:
Analysis of food hazards: biological, chemical or physical
Identification of critical control points: raw materials, storage, processing, distribution and consumption
Establishment of critical control limits and preventive measures: for example, minimum cooking temperature and time.
Monitoring of these critical control points
Establishment of corrective actions
Keeping records
Systematic and regular auditing of the system in place by independent third party certification bodies. Benefits of Implementing HACCP
In addition to meeting the legal and moral obligation to produce food that is safe to eat, HACCP offers a variety of other benefits for not only the consumer, but for the food industry and the government. The following are examples of benefits that may be gained by implementing a HACCP program.
HACCP can be applied throughout the food chain from the primary producer to final consumer.
HACCP reduces the need for finished product testing by identifying the hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards.
A HACCP program, when properly designed and implemented, will significantly reduce the chance of microbiological, chemical, and physical contaminants from reaching the customer.
HACCP principles can be applied to other aspects of food quality and regulatory requirements. Since HACCP increases one’s ability to detect poor quality product during production, such product can be held before further value is added. Resources are saved and faulty product is not produced. Productivity and profitability is improved.
HACCP improves communications between supplier and customer. It encourages businesses to work together more closely and to help them understand each others capacity and requirements.
HACCP is capable of accommodating changes such as advances in raw materials, equipment and premise design, procedures, and technological developments.
Communication between the different segments of the food chain improves as HACCP provides a common language and a common focus on quality.
ISO 22000
ISO 22000 (food safety management system).
This International Standard ISO 22000 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of this International Standard can be accomplished through the use of internal and/or external resources.
This International Standard ISO 22000 specifies requirements to enable an organization
To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
To demonstrate compliance with applicable statutory and regulatory food safety requirements
To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction
To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain
To ensure that the organization conforms to its stated food safety policy
To demonstrate such conformity to relevant interested parties and To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to this International Standard.
All requirements of this International Standard (ISO 22000) are generic and are intended to be applicable to all organizations in the food chain regardless of size and complexity. This includes organizations directly or indirectly involved in one or more steps of the food chain. Organizations that are directly involved include, but are not limited to, feed producers, harvesters, farmers, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning and sanitation services, transportation, storage and distribution services. Other organizations that are indirectly involved include, but are not limited to, suppliers of equipment, cleaning and sanitizing agents, packaging material, and other food contact materials.
This International Standard allows an organization, such as a small and/or less developed organization (e.g. a small farm, a small packer-distributor, a small retail or food service outlet), to implement an externally developed combination of control measures.
This International Standard ISO 22000 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of this International Standard can be accomplished through the use of internal and/or external resources.
This International Standard ISO 22000 specifies requirements to enable an organization
To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
To demonstrate compliance with applicable statutory and regulatory food safety requirements
To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction
To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain
To ensure that the organization conforms to its stated food safety policy
To demonstrate such conformity to relevant interested parties and To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to this International Standard.
All requirements of this International Standard (ISO 22000) are generic and are intended to be applicable to all organizations in the food chain regardless of size and complexity. This includes organizations directly or indirectly involved in one or more steps of the food chain. Organizations that are directly involved include, but are not limited to, feed producers, harvesters, farmers, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning and sanitation services, transportation, storage and distribution services. Other organizations that are indirectly involved include, but are not limited to, suppliers of equipment, cleaning and sanitizing agents, packaging material, and other food contact materials.
This International Standard allows an organization, such as a small and/or less developed organization (e.g. a small farm, a small packer-distributor, a small retail or food service outlet), to implement an externally developed combination of control measures.
