Implementing ISO 9001:2008 enables continuous improvement of your organization’s quality management systems (QMS) and processes. In turn, this improves the ability of your operations to meet customer requirements and expectations.
Improving your organization’s Quality Management Systems can positively boost your profitability. Demonstrating real commitment to product and service quality can transform your corporate culture because, as a result, employees understand the requirement for ongoing improvement.
ISO 9001:2008 is based on eight quality management principles:
• Customer focus
• Involvement of people
• Process approach
• System approach
• Continual improvement
• Fact-based decision making, and
• Mutually beneficial supplier relationships
ISO 22000:2005 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 ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
Enhance your food safety management and product quality with an HACCP (Hazard Analysis and Critical Control Points) certification from SGS.
HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.
Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.
Our global network of food experts carries out HACCP audits and helps you focus on the hazards that affect food safety and hygiene. It is then possible to systematically identify where the hazards are by setting up control limits at critical points during the food production process.
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:
• Conduct Hazard Analysis of biological, chemical or physical food hazards
• Determine critical control points
• Establish critical control limits, for example, minimum cooking temperature and time
• Establish a system to monitor control of Critical Control Points
• Establish corrective actions
• Establish procedure for verification to confirm that the HACCP system is working effectively
• Establish documentation and record keeping
Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments. The FDA is responsible for protecting and promoting public health through the control and supervision of food safety, tobacco products, dietary supplements, prescription and counter pharmaceutical (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, radiation emitting devices (ERED), cosmetics, animal foods & feed and veterinary products.
Health and safety certificate