Certificates & Awards

a globally recognized standard for quality management. It helps organizations of all sizes and sectors to improve their performance, meet customer expectations and demonstrate their commitment to quality. Its requirements define how to establish, implement, maintain, and continually improve a quality management system (QMS).

Good Hygiene Practices, or GHPs, form the basis of all food hygiene systems that support the production of safe and suitable food. Food business operators must be aware of hazards that could affect their food and ensure that such hazards are properly managed to protect consumer health. GHPs are the foundation of any effective food safety management programme, and implementing them gives food business operators a system for controlling food safety hazards.

HACCP or Hazard Analysis Critical Control Point is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product