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'environmental systems'
Hazard Analysis Critical Control Point INR   0 INR  0
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Hazard Analysis Critical Control Point

Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional "produce and sort" quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems. In the United States, HACCP compliance is regulated by 21 CFR part 120 and 123. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses

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ISO 14001 - Environmental management System INR   0 INR  0
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ISO 14001 - Environmental management System

The ISO 14001 family of standards provides practical tools for companies and organizations of all kinds looking to manage their environmental responsibilities. ISO 14001:2015 and its supporting standards such as ISO 14006:2011 focus on environmental systems to achieve this. The other standards in the family focus on specific approaches such as audits, communications, labelling and life cycle analysis, as well as environmental challenges such as climate change.

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Food Safety Management System INR   0 INR  0
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Food Safety Management System

The ISO 22000 Certification services provide clients a systematic method for analyzing food processes, determining the possible hazards, and designating the critical control points. These steps are necessary to prevent unsafe food from reaching the consumer. If there is any industry that needs to be vary about quality procedures, it would have to be the food industry. Certification of an organization’s FSMS is one of the means of providing assurance that the certified organization has implemented a system for the food safety management of its processes, activities, products and services in line with the organization’s food safety policy and the requirements of ISO 22000. 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.

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