Management System Certification Services

ISO 9001 / ISO 14001

• ISO 9001

ISO 9001: 2015 specifies requirements for a quality management system when an organization:

a) needs to demonstrate its ability to consistently provide products and services that meet customer and applicable statutory and regulatory requirements, and

b) aims to enhance customer satisfaction through the effective application of the system, including processes for improvement of the system and the assurance of conformity to customer and applicable statutory and regulatory requirements.

All the requirements of ISO 9001: 2015 are generic and are intended to be applicable to any organization, regardless of its type or size, or the products and services it provides.

• ISO 14001

ISO 14001 is a family of standards related to environmental management that exists to help organizations

a) minimize how their operations (processes, etc.) negatively affect the environment (i.e. cause adverse changes to air, water, or land);

b) comply with applicable laws, regulations, and other environmentally oriented requirements; and

c) continually improve in the above.

ISO14001 is similar to ISO 9001 quality management in that both pertain to the process of how a product is produced, rather than to the product itself.

ISO 22000 / HACCP

HACCP is the abbreviation of Hazard Analysis Critical Control Point. HACCP as a scientific and systematic approach is being applied from primary production to the final consumption process, ensuring food safety, by identifying and evaluating specific hazards and control measures. HACCP is considered to be the most economical method in controlling diseases caused by food, and thus gaining the recognition of FAO/WHO Codex Alimentarius Commission (CAC). It emphasizes the function of enterprise itself, and when compared with traditional supervision method, it emphasizes prevention rather than the test of final products. HACCP has high economic and social benefits and is considered to be the most effective way to control diseases caused by food.

In the food industry, the application of HACCP has become more and more widespread. It is gradually evolving from a management tool and method to a management model and system. International Organization for Standardization (ISO) formed the HACCP-based food safety management system by cooperating closely with other international organizations, absorbing and integrating useful contents from other management system standards with HACCP’s principles as its foundation. In September 2005, ISO released the ISO22000 standard “Food safety management systems – Requirements for any organization in the food chain”.

ISO 22000 and ISO9001 share the same frame, and include the HACCP’s principles as their core contents. ISO 22000 enables worldwide organizations to apply the HACCP principles in a coordinated way and will not differ due to the variations of the countries and their products