ISO 22000:2005

ISO 22000:2005 is a standard designed for organisations participating in both the Quality management system & Food safety management system. This standard not only applies practically throughout the whole food chain, which covers from 'farm to fork', but also include general codex GMP & specific Industries GMP.

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HACCP

HACCP (Hazard Analysis and Critical Control Point) is an International Food Safety Standard created initially for the NASA program.

HACCP was implemented to minimise food hazards in operations by instituting the 12 steps & 7 principles requirement through proactive & preventive approach under SS 444:1998 standard.

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SAC HACCP Doc 2

HACCP (Hazard Analysis and Critical Control Point) is an International Food Safety Standard created initially for the NASA program. In Singapore, a team of both regulatory & food technologist has managed to further improve the system (SAC accredited HACCP Doc 2) by taking further reference from ISO9001:2000 & HACCP complied by National board of Netherlands.

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cGMP

In the food operation, operator follows procedures developed from the food safety management team. These procedures help the safe manufacturing from raw material into consumable food for human by following the best hygienic practices, where any microbial, physical & chemical contamination is minimised.

The standard is reference from the Joint FAO/WHO, Codex (Codex Alimentarius Commission CAC/RCP, 1-1969, 2003 rev 4) General principle of food hygiene program.

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BRC

The standard was developed to assist retailers & supplier to meet the legal obligation, industries safety & protect consumer for supplying retailer branded food product. Not only has this best practice been implemented as part of the food chain in UK but also the standard has been adopted in outside UK, where fundamental standard & due diligence is required.

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