There are ten sections for ISO 9001:2015. Three parts of the standard are general knowledge about your business and are not auditable. The seven main auditable parts concentrate on certification:

• Context of the Organization
• Leadership
• Planning
• Support
• Operation
• Performance Evaluation
• Improvement

The evolution of the standard brought increased requirements for businesses to demonstrate quality improvement, decreased risk, and, using a process approach, provided an overall emphasis on customer satisfaction.

ISO 9001 is based on the “process approach” i.e., a chain of added value activities delivering a product or service to a customer (internal or external) of the process. A process focused approach includes:

• Understanding and satisfying client requirements
• Customer satisfaction attention
• Continuing progress
• Application of the “Plan-Do-Check-Act” (PDCA) or equivalent cycle
• Managing systems that are interrelated
• Connections between quality and business strategies and priorities
• Defining and using metrics for processes
• Every organization operates through procedures. ISO 9001 can be extended to the quality control system of any company.

There are over a half million organizations worldwide that have adopted and implemented ISO 9001. Organizations implementing ISO 9001 report improved profit, lower employee turnover, better than national performance average on benchmark indicators, and improved effectiveness and efficiency.

The need for continuous improvement in organizations’ quality structures has been well established. What is the most beneficial, tested, and cost-effective solution must be decided by organizations? The practice of aligning quality control processes with business objectives is just as important. Those priorities and targets are likely to include:

• Reduced variation in work practices
• Clear standardized work instructions
• Enhanced intra- and interdepartmental communications
• Practical metrics that reflect progress
• Reduced operating costs
• Error prevention
• Reduced liability exposure and cost
• Top management commitment and support

The implementation of ISO 9001 can lead to advantages such as:

• Demonstrated loyalty to clients and stakeholders to improve
• “Capability for organization”
• Improved procedures that reduce errors and the chance of reworking
• Increased satisfaction with the client
• An improved organizational reputation by constructive, quality-focused leadership
• A recognized responsibility for, and involvement with, quality by the entire organization
• Better defined processes and sub-processes, including their critical links
• Recognition of deterrents to the productivity and performance of an operation or service
• Established enhancement opportunities
• An increased contribution to the satisfaction of the company with regulatory obligations specifications
• Enhanced employee communications. It may not be immediately evident, but ISO 9001 may also be applied to address items such as: consumer complaints, administrative problems, up / downtime of equipment, and efficiencies of processes.

There are ten parts for ISO 14001:2015. Three sections are general information for your company about the standard and are not auditable. Certification focuses on the seven key auditable sections:

• Context of the Organization
• Leadership
• Planning
• Support
• Operation
• Performance Evaluation
• Improvement

When your company has implemented an effective EMS, you are able to:

• Assure customers of your commitment to demonstrate environmental management
• Maintain good public/community relations
• Obtain insurance at affordable cost
• Enhance your company image and market share
• Meet vendor certification criteria
• Improve your company’s cost control
• Reduce incidents that result in liability; demonstrate reasonable care
• Conserve input materials and energy
• Facilitate your attainment of necessary permits and authorizations
• Foster the development and sharing of environmental solutions
• Improve your company’s relationships with local, state and the federal government

While ISO 22000 can be implemented on its own, it is designed to be completely ISO 9001 compliant. It would be easy for businesses that have already been ISO 9001 certified to extend this certification to include ISO 22000. ISO 22000 contains a table showing the correspondence of its specifications with those of ISO 9001, to enable users to do so.

ISO 9001 is a standard that can be audited, providing the organization concerned with validation and appreciation. To meet these food safety standards, food service companies can use ISO 9001 and ISO 22000 together or expand their current 9001 scheme. ISO 22000 is organized in line with ISO 9001 ‘s ten clauses. It is worldwide, and can be used for certification and registration by any enterprise within the entire food chain.

As a certified food supplier, you ensure your clients that your goods, ingredients and equipment comply with negotiated requirements, saving time and money for the sales department. These transactions go more smoothly because your reputation for success through an approved registrar has already been established through your registration. Moreover, you gain:

• Increased satisfaction with the client
• Operational changes underway
• Less failures and lower rates of return
• Greater efficiency and performance enhancement
• Simplified and effective reporting
• Greater performance of audit and surveillance

Additional information on ISO 22000 can be found in the ISO Catalogue in the ISO Store at http://www.iso.org. The standard includes additional documents, such as:

• ISO/TS 22004, Food safety management systems – Guidance on the application of ISO 22000:2005. This provides important guidance that can assist small and medium-sized food enterprises around the world.
• ISO/TS 22003, Food safety management systems – Requirements for bodies providing audit and certification of food safety management systems. This will provide rules for auditing a food safety management system and guide registrars that intend to perform ISO 22000 audits. It will be published in the first quarter of 2006.
• ISO 22005, Traceability in the feed and food chain – General principles and guidance for system design and development. This will be circulated as a Draft International Standard.
• In partnership with the International Trade Centre (ITC) – the technical cooperation agency of the United Nations Conference on Trade and Development (UNCTAD) and the World Trade Organization (WTO) – ISO is also preparing an easy-to-use check-list for small businesses and developing countries, entitled ISO 22000: Are you ready?

Hazard Analysis & Critical Control Points (HACCP) is a systematic approach to the detection and control of (i.e. microbiological, chemical or physical) hazards that may pose a danger to healthy food preparation. HACCP encompasses:

• Recognizing what can go wrong
• Planning to stop it
• Make sure that you do so.

In simple terms, the protection of products and supplies coming into a food company and what is done with them afterwards is regulated.

Since 1998, providing a food safety management system based on the principles of HACCP has been a legal requirement for all food companies.

It is possible to fulfil this requirement in a variety of ways that best fit the business. This will vary from the operator of a food business:

• Creation of a systematic framework of HACCP or
• Following a recognized sector guide to good practice
• The proper application of the prerequisite hygiene criteria may be sufficient to monitor all hazards in the case of a company conducting basic food operations (e.g. pre-packaged food services).

• Framework for the development, implementation and demonstration of a good Food Safety Management System
• Consumer loyalty by providing goods that meet consumer criteria reliably, including consistency, protection and legality.
• Reduced operational costs by minimising the possibility of financial penalties from the recall of goods and thereby ensuring safe distribution of food
• Legal enforcement guarantees enforcement with constitutional, regulatory and contractual for your company.
• Operational efficiency – Improves operational efficiencies by taking a proactive approach by detecting risks, establishing and tracking essential control limits, product tradability, product inspection and validation, and managing non-conformities in line with HACCP plans by enhancing the efficacy of your overall food safety management system.
• Ability to get more business, particularly where procurement specifications require certification as a condition to supply.

GMP or PRP (Prerequisite Program) is for those who are committed to food safety and FSMS standards such as Hazard Analysis and Critical Control Points (HACCP) and ISO 22000. GMP is an absolute must as it provides the basis for the production and implementation of effective Food Safety Management Systems (FSMS) as well as food safety assurance.

Good manufacturing practices (GMP) provide several specific conditions of operation and procedures that the food industry requires to comply with. This includes:

• The design and layout of the food premises
• The training given to the staffs
• Adequate maintenance of the instruments and utensils used within the organisation
• Usage of necessary chemicals, including cleaning chemicals, pest control chemicals and machine lubricants inside and around the food premises.
• Recognition and storage of waste inside and by the organisation
• Implementation and efficacy of the method of tradability
• Cleanliness of the premises, appliances, utensils, floors, walls and ceilings for food
• A successful program for pest control

• Minimized costs and saved money
• Proof of healthy and reliable handling of food
• Compliance with legal requirements and building trust in customers
• Willingness to exchange globally
• Food culture inside your business
• Reducing statements, returns, reprocessing and refusals

• New Annex SL Structure like other ISO standards
• Internal and external Context of the Organization
• Understanding the expectations and needs of both internal and external Interested Parties
• Emphasis on leadership to ensure support and ongoing commitment from top management down
• Representation and participation from non-managerial workers
• Assessment of risks and opportunities including hazard identification as it relates to the context of the organization
• A more comprehensive method of preparing for achieving targets
• Enhanced access, monitoring, and adequacy of recorded data
• Ensure that the supply chain is managed using the Hierarchy of
• Regulations, including outsourcing, recruitment, and contractors impacting the OH&S management structure.
• On-going, comprehensive performance review of OH&S

• Improving the dedication of management and employee participation
• Providing means of evaluating the success of a programme for health and safety
• Opportunity to incorporate other facets of health and safety, such as staff well-being.
• Improving worker safety by avoiding extreme risks
• Reducing the risk of death, injury and disease in the workforce
• Reducing wage rates and other expenditures for staff, reducing absenteeism, and increasing productivity and morale
• Reducing business property loss and costs associated with idle periods
• Helping to drive down turnover and recruit new employees
• Stimulating staff to constantly strengthen processes
• Enhancement of relationship with OSHA

Accreditation is a voluntary mechanism under review by third parties. The quality control system of laboratory is extensively reviewed on a regular basis as part of accreditation to ensure continued technical integrity and compliance with ISO / IEC 17025.  It can only be laboratory accreditation granted by an accreditation board, or AB.

• Allows laboratories to show that they function competently and achieve accurate results, thus fostering confidence both nationally and around the world in their work.
• Helps to promote collaboration between laboratories and other bodies by creating broader recognition between countries of outcomes.
• Test results and certificates can be approved without the need for additional testing from one country to another, which in turn increases foreign trade.

No. In reality HALAL should be used as an important management tool to ensure the protection and quality of your food.

Yes! You can apply for HALAL as long as you have the desire.

Yes! You can apply for HALAL as long as you have the desire.