Certifications
It is part of the Quality Assurance System and is a group of current scientific methods, practices and methods that are applied and documented to ensure the continuous and same quality production of safe, clean and effective products that continue until development, production and reach the patient
ISO 9000 quality standards series is a set of standards published by the International Standards Organization (ISO) that guide organizations to establish and develop a Quality Management System to improve customer satisfaction.
The main goal of OHSAS 18001 is to create and manage a healthy, safe working environment by eliminating or minimizing these risks in the organization in the light of legal legislation related to occupational health and safety.
A series of ISO 14001 Environmental Management System standard and related standards, preparation of a structure that is compatible with applicable environmental laws and implementing regulations as in all countries, since applications generally brought on by the conditions of the legislation and fulfilment of obligations is parallel with the ground for the realization of applications in a system creates.
The basic approach of the ISO 22000 standard is the implementation of a preventive system in organizations designed to prevent the consumer from being exposed to foodborne diseases, which controls all processes in the food chain together with all their influencers, such as infrastructure, personnel and equipment.
In order for foodstuffs to be reliable and not harmful to human health, the necessary controls and measures are taken at the purchase, production, preservation and presentation stages.
HACCP is a system that defines, evaluates and controls hazards that are important for food safety, developed according to the principle of preventive approach, defined as Hazard Analysis and Critical Control Points.
HACCP is a system that defines, evaluates and controls hazards that are important for food safety, developed according to the principle of preventive approach, defined as Hazard Analysis and Critical Control Points.
In order for foodstuffs to be reliable and not harmful to human health, the necessary controls and measures are taken at the purchase, production, preservation and presentation stages.