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The iso 9001:2008 quality certification is based on the following fundamental quality management principles :customer focusleadershipinvolvement of peopleprocess approachsystem approach to managementcontinual improvement we provide iso 9001: 2008 certification that is given to organizations in all areas of work such as manufacturing, processing, servicing, computing, legal and financial services, accounting, etc. To meet the requirements for the iso 9001:2008 certification, our services enhance the ability of the company to consistently provide products that meet applicable regulatory requirements and satisfy customer needs. benefits of iso 9001:2008 certificationincreases productivity and maximizes qualityincreases revenue and improves employee morale and satisfactionsaves time and moneyenhances ability to attract new customers that have adopted requirements for certificationimproves accountability of managementincreases employees' understanding of their roles in success of their work and the companycreates greater motivation and dedication.

Iso 14001 is often seen as the corner stone standard of the iso 14000 series. However, it is not only the most well known, but is the only iso 14000 standard against which it is currently possible to be certified by an external certification authority. Having stated this, it does not itself state specific environmental performance criteria. following are the requirement of iso 14001 organizationsestablish an appropriate environmental policyidentify the environmental aspects arising from the organizations past, existing or planned activities, products and services, in order to determine the environmental impact of significance. identify applicable legal and other requirements, to which the organization subscribesidentify priorities and set appropriate environmental objectives and targetsestablish a structure and programs to implement the policy and achieve objectives and meet targetsfacilitate planning, control, monitoring, preventive and corrective actions, auditing and review activities to ensure both that the policy is complied with and that the environmental management system remains appropriatebe capable of adapting to changing circumstances advantages of iso 14001:2004 certificationprocess improvementenvironmental cost reductionbetter relationships with regulatorsbetter relationships with insurers, investors, and financial marketsproduct improvementmarketing advantagesbetter control of liabilitiesreduced regulatory burdenprotection of company image and namedemonstration of responsible management.

Iso 13485:2003 specifies requirements for a quality management system where an organization needs to demonstrate its ability to provide medical devices and related services that consistently meet customer requirements and regulatory requirements applicable to medical devices and related services. The primary objective of iso 13485 is to facilitate harmonized medical device regulatory requirements for quality management systems. As a result, it includes some particular requirements for medical devices and excludes some of the requirements of iso 9001 that are not appropriate as regulatory requirements benefits of implementing iso 13485:2003 ensure compliance with the requirements of the standard and morestreamline your processes, increasing efficiency resulting in significant time and cost savingsgain a competitive edge with our independent, globally recognized third party certificationbenefit from using a single source for all your testing and certification needstake advantage of our wealth of international experience, expertise and global presence in the medical devices market.

It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of this international standard can be accomplished through the use of internal and/or external resources. this international standard iso 22000 certification specifies requirements to enable an organization to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer. iso 22000: 2005 certification is built around seven principlesanalysis of food hazards: biological, chemical or physicalidentification of critical control points: raw materials, storage, processing, distribution and consumptionestablishment of critical control limits and preventive measures: for example, minimum cooking temperature and timemonitoring of these critical control pointsestablishment of corrective actionskeeping recordssystematic and regular auditing of the system in place by independent third party certification bodies benefits of iso 22000:2005 certificationimplementing iso 22000 will bring the following benefits to your organization :an auditable standard with clear requirements which provides a framework for third-party certificationsuitable for regulatorsthe structure aligns with the management system clauses of iso 9001 and iso 14001enables communication about hazards with partners in the supply chainsystem approach, rather than product approachapplicable to all organizations in the global food supply chainsystematic management of prerequisite programmesincreased due diligencedynamic communication on food safety issues with suppliers, customers, regulators and other interested parties signifies that it is a truly global international standardprovides potential for harmonization of national standardscovers the majority of the requirements of the current retailer food safety standards.

Iso 27001 is the actual standard to which certification is measured. It sets out the requirements for an information security management system (isms). An isms is a systematic approach to managing the security of sensitive information - encompassing people, processes, it systems and policy. an iso 27001 certificate demonstrates that you have taken necessary precautions to protect sensitive information against unauthorized access and changes. Iso 27001 certificates are issued by a third party certification body and proves that your information security management system has been certified against a best practice standard and found compliant. iso 27001 is the only auditable international standard which defines the requirements for an information security management system (isms). The standard is designed to ensure the selection of adequate and proportionate security controls. this helps you to protect your information assets and give confidence to any interested parties, especially your customers. The standard adopts a process approach for establishing, implementing, operating, monitoring, reviewing, maintaining, and improving isms. benefits of implementing iso 27001:2005 certificationa valuable framework for resolving security issuesenhancement of the credibility of any companyrisk management in security implementationenhancement of security awareness in an organizationassists in the developing best practicesreduces possibility of fraud or any other riskgetting new business opportunities.

Iso 22000 / haccp is premier food safety management system standard used throughout the world in food industry. It is a preventive quality management system designed for providing intensified controlling and monitoring during important processes of food suppliers that helps to improve their food safety and quality but is also able to make profits through cost reduction and reduced rejections. haccp is built around seven principlesanalysis of food hazards: biological, chemical or physicalidentification of critical control points: raw materials, storage, processing, distribution and consumptionestablishment of critical control limits and preventive measures: for example, minimum cooking temperature and timemonitoring of these critical control pointsestablishment of corrective actionskeeping recordsestablishing a systematic and regular auditing of the system in place by independent third party certification bodies. benefits of implementing haccphaccp can be applied throughout the food chain from the primary producer to final consumer :haccp reduces the need for finished product testing by identifying the hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards. haccp will significantly reduce the chance of microbiological, chemical, and physical contaminants from reaching the customer. haccp can reduce regulatory involvement (and hence costs) by replacing on-line inspection with regular auditing. haccp principles can be applied to other aspects of food quality and regulatory requirements. haccp improves communications between supplier and customer. It encourages businesses to work together more closely. haccp is capable of accommodating changes such as advances in raw materials, equipment and premise design, procedures, and technological developments. it improves customer confidence leads to increased market share.

For the exporter, therefore, europe as a whole has become a market whose technical requirements have been greatly simplified. Before the creation of the european union, each country imposed its own technical requirements. Different standards and conformity assessment procedures forced exporters to target one or two countries only, or to forego exporting to europe altogether. The unification of these european countries into a european union, and the consequent harmonization of laws, standards, and conformity assessment procedures, changed all that. perhaps more importantly, iso 9001 certification is used extensively in europe as a condition of acceptance of a manufacturer's product or as a means of recognition of the manufacturer's credibility. It is important to note that a manufacturer with a quality system in place (such as iso 9001 qms) should not automatically assume that his or her products are ce compliant because of the quality system alone. The appropriate new approach directive(s) will prescribe the correct and full route to conformity assessment. the ce mark, which is affixed to a product or its packaging, is considered a proof that the product has met the requirements of the harmonized european standard, or directives; refers to communaut european. Translated from the french, this literally means european community. The european commission, which administers the program, describes the ce mark as a passport for goods to be sold freely within the internal european market. It is required by law if the product falls under one of the new approach directives. It is not a quality mark, nor is it a mark for consumers. Intended for member state authorities, it is the visible sign to those authorities that your product is in compliance with the new approach directives. All manufacturers are required to affix the ce mark to products that are governed by new approach directives. Ce marking on a product indicates to all authorities that the product is in compliance with the essential health and safety requirements of all directives that apply to the product. The first step to compliance is determining which directives apply to the product. A product may be regulated by more than one directive. The ce mark does not disclose which directive(s) or standards apply to the product, nor will it indicate the method of conformity assessment used to bring the product into compliance. This information is provided by other accompanying documents, such as the declaration of conformity. The manufacturer or the authorized representative affixes the ce marking to the product. It is not affixed by a notified body.

Ohsas 18001 has been developed in compliance with iso 9001 and iso 14001 to allow easy integration. Legislative and regulatory commitment and continual improvement are two important aspects of ohsas 18001. ohsas 18001:2007 certification is offered to companies with a large work force involving manual and heavy work tasks, and/ or high risk work environments. The certification defines the health and labor protection system of an organization as specified by internationally accredited certification bodies. the elements of ohsas 18001 includepolicy and commitmenthazard identification, risk assessment and risk controlslegal requirementsobjectives and programsorganization and personneltraining, communication and consultationdocumentation and recordsoperational controlsemergency readinessmeasurement and monitoringaccident & incident investigation, corrective & preventive actionaudit & review benefits of implementing ohsas 18001reducing the number of personnel injuries through prevention and control of workplace hazards. reducing the risk of major accidents. ensuring a well-qualified and enthusiastic workforce by fulfillment of the increasing expectations of your employees. reducing the material loss caused by accidents and in production interruptions. reducing insurance costs as well as reducing costs due to absence of employees.

W.h.o. Defines good manufacturing practices (gmp) as "that part of quality assurance which ensures that products are consistently produced and controlled to the quality standards appropriate to their intended use and as required by the marketing authorization". Gmp covers all aspects of the manufacturing process: defined manufacturing process; validated critical manufacturing steps; suitable premises, storage, transport; qualified and trained production and quality control personnel; adequate laboratory facilities; approved written procedures and instructions; records to show all steps of defined procedures taken; full traceability of a product through batch processing records and distribution records; and systems for recall and investigation of complaints. the guiding principle of gmp is that quality is built into a product, and not just tested into a finished product. Therefore, the assurance is that the product not only meets the final specifications, but that it has been made by the same procedures under the same conditions each and every time it is made. There are many ways this is controlled - controlling the quality of the facility and its systems, controlling the quality of the starting materials, controlling the quality of production at all stages, controlling the quality of the testing of the product, controlling the identity of materials by adequate labeling and segregation, controlling the quality of materials and product by adequate storage, etc. All of these controls must follow prescribed, formal, approved procedures, written as protocols, sops, or master formulae, describing all the tasks carried out in an entire manufacturing and control process. gmp covers all aspects of the manufacturing process including :defined manufacturing processvalidated critical manufacturing stepssuitable premises, storage, transport, qualified and trained production and quality control personneladequate laboratory facilitiesapproved written procedures and instructionsrecords to show all steps of defined procedures have been takenfull traceability of a product through batch records and distribution recordssystems for recall and investigation of complaints.

Reasons for food being non-kosher include the presence of ingredients derived from non-kosher animals or from kosher animals that were not properly slaughtered, a mixture of meat and milk, wine or grape juice (or their derivatives) produced without supervision, the use of produce from israel that has not been tithed or even the use of cooking utensils and machinery which had previously been used for non-kosher food. for kosher certification, kosher consultancy, kosher documentation, please contact us for further information. The word "kosher" can also be used, and often is used, to describe ritual objects that are made in accordance with jewish law and are fit for ritual use. Though jewish dietary law is very complex, we have given below some general simplified guidelines:-certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals. of the animals that may be eaten, the birds and mammals must be killed in accordance with jewish law. all blood must be drained out from meat and poultry or broiled out of it before it is eaten. certain parts of permitted animals may not be eaten. fruits and vegetables are permitted, but must be inspected for bugs (which cannot be eaten)meat (the flesh of birds and mammals) cannot be eaten with dairy. Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy. (according to some views, fish may not be eaten with meat). utensils (including pots and pans and other cooking surfaces) that have come into contact with meat may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher food may not be used with kosher food. This applies only where the contact occurred while the food was hot. grape products made by non-jews may not be eaten.