HACCP is an international principle defining the requirements for effective control of food safety. HACCP audit and certification / HACCP compliance helps organizations focus on the hazards that affect food safety and hygiene, and systematically identify them by setting up control limits at critical points during the food production process.

GMP is a sanitary and processing requirement applicable to all food processing establishments. Many food industry companies have implemented the GMP certification scheme for food processing as the foundation upon which they have developed and implemented other food quality assurance systems and food safety management systems, such as HACCP, SQF 2000, ISO 9001 and ISO 22000.

 

BRC Global Standard for Food Safety is used to evaluate manufacturers of retailers own brand food products regardless of product or country of origin.

ISO 9001:2000 specifies requirements for a quality management system where an organization

1. needs to demonstrate its ability to consistently provide product that meets customer and applicable regulatory requirements, and

2. aims to enhance customer satisfaction through the effective application of the system, including processes for continual improvement of the system and the assurance of conformity to customer and applicable regulatory requirements.

 
 
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