HACCP is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards.
Audit, certification and verification services are well known in the marketplace as a benchmark for assurance, giving you the confidence you need to access new markets and establish new business.
The ISO Strategy outlines our priorities for the next five years. It provides guidance and strategic direction, helping us to respond to a future where constant change will require us to continually improve the ISO system. It is a living document, and strategic directions are adjusted as required.
Sustainability standards and certifications are voluntary, usually third party-assessed, norms and standards relating to environmental, social, ethical and food safety issues, adopted by companies to demonstrate the performance of their organizations or products in specific areas.
There are perhaps up to 500 such standards and the pace of introduction has increased in the last decade.
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