ISO 9001:2015

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.

ISO 22000:2015

The ISO 22000 is a "international standard specifies the requirements for a food safety management system that involves interactive communication, prerequisite programs, system management, HACCP principles."

ISO 45001:2018 OHSMS

ISO OHSMS 18001, Occupational Health and Safety Management Systems—Requirements is an international standard for health and safety management systems.

ISO 14001:2015

ISO 14001:2015 is a "Environmental management systems – Requirements with guidance for use" ISO 14000 is a family of standards related to environmental management


CE Marking

CE marking is a certification mark that indicates conformity with health, safety, and environmental protection standards for products sold within the European Economic Area. The CE marking is also found on products sold outside the EEA that are manufactured in, or designed to be sold in, the EEA.


Good manufacturing practices are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices.

ISO 17025

ISO 17025 is a "General requirements for the competence of testing and calibration laboratories"


Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.