PAS 223:2011(FSMS)
ISO 22000 focuses on Safe Management Systems from production to delivery of food to customers by incorporating HACCP principles. Food Safety Systems also address the contamination from chemical, physical handling & biological hazards.
From farm to fork, food should be safe guarded from food-borne hazards, by the usage of additives, vitamins & food packaging materials. Continuous increase in consumer demand for the safe food initiated requirement that desire to develop the food safety regulatory requirements. For more details please contact our Business Development Department.
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