Other Certification Services

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Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safetyfrom 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. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food productionand preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.

HACCP is believed to stem from a production process monitoring used during World War II because traditional "end of the pipe" testing on artillery shell's firing mechanisms could not be performed, and a large percentage of the artillery shells made at the time were either duds or misfiring. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration(NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organization International HACCP Alliance was established, initially to assist the US meat and poultry industries with implementing HACCP, and now its membership has been spread over other professional and industrial areas.

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BIFMA is the Business and Institutional Furniture Manufacturers Association. It was founded in 1973 with a mission to lead, advocate, notify and develop standards for the North American office and institutional furniture industry.

BIFMA is certification for examination of Institutional furniture. BIFMA sponsors the development of safety and performance standards, gives industry statistics and forecasts, advocates for regulatory situation that foster value and innovation, and serves as a forum for member cooperation and collaboration.

BIFMA certification sponsors the development of safety and presentation standards, gives industry statistics and forecasts, advocates for regulatory conditions that foster value and innovation, and serves as a forum for member cooperation and collaboration.

Benefits of Bifma Certification-

• Promises clients and stakeholders that your certified products are held to industry-leading social, environmental and economic standards
• Helps your internal sustainable management objectives
• Establishes your leadership credentials in the office furniture industry
• Establishes a path for continuous development.
• Helps you meet state and federal procurement necessities

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OHSAS 18000 is a British standard for the occupational health and safety management system series which is applicable to companies of all sizes and type. This standard is comprised of two parts including 18001 and 18002. OHSAS 18001:2007 help all kind of organizations to acknowledge health and safety regulations and perform in line with their policy. This health and safety assessment series assist various organizations with their planning and policy formation while making sure they have opted the latest health and safety requirements and statute. The companies adopting this standard can improve their overall working environment and conditions of employment.

This OHSAS 18001 standard is compatible with ISO 9001:2008 i.e. quality and ISO 14001:2004 i.e. Environment. The companies having health and safety management system that match the requirements of the OHSAS 18001 standards, can achieve certification to this international standard. This also requires an organization to have appropriate health safety policies, procedures, and protocols to ensure it is a safety scrupulous one. The standard is based on the plan do check act principle that means it specifies the requirements to identify, control and monitor the risk and hazards of an organization.

The main purpose of OHSAS 180001 is to manage the health and safety issues for an organization. Companies having Ohsas certification means the commitment to the health and safety of employees. This gives a systematic approach to reduce the health risks and provides a framework for an industry to manage the legal compliance. OHSAS 180001 is globally recognized standard for health and safety management and you can apply this to any organization in any business sector. In fact, many companies are implementing this universally valid British Standard to improve the health and safety status.

You should have to go through some steps for establishing this occupational health and safety management system.

• One should have to formulate this management system with the establishment of an occupational health and safety manual.
• It is necessary to set up OHS objectives and programs and make documentation.
• Create a procedure to identify danger, assess risk and determine controls in the workplace.
• Make sure that the applicable occupational health and safety legislation is identified and communicated properly.
• You have to define roles, responsibilities, accountability, and authority to the occupational health and safety management system.
• Preserve operational control.
• Making a plan for emergency preparedness and response.
• You have to apply a corrective and preventive action to identify and deal with occupational health and safety.
• One should have to measure the OHS performance of the organization.
• It is needed to audit and review the system at management level periodically.
Feature of OHSAS Occupational Health and Management System Standard

OHSAS 18001 2007 international standard series is designed to help organizations in implementing health and safety policies and objectives. This series is similar to the structure of ISO 14001 and is based on two concepts such as continual improvement and regulatory compliance.

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HACCP stands for Hazard Analysis and Critical Control Points. This is the internationally recognized organization which is considered as the best method for reducing the risk of food hazards. It is one of the clauses of food and management system. HACCP certification is necessary for food management system license. This we can say is one of the prevention methods for food safety system. The measurable steps are taken to improve the quality of food. The ISO standards work for the welfare of society, some technical committee is also involved in it. Thus every standard is recommended for improvement and analyzation of multiple systems. To overcome from the problem of stale food several measure points are implemented. These steps can be implemented to protect people from the wrong intake. To monitor the problem and protecting it by every possible is the main focus of . An international organization of standardization is considered for worldwide accuracy in the management system.

HACCP includes chemical, biological and physical hazards to improve the quality of food. The specified process is referred for improvement of product quality, manufacturing, and handling of food products. The implementation of HACCP steps leads to elimination or you can say the improvement in food safety hazards. Awareness regarding this issue is increasing day by day. Every small or large scale organization is stepping out together for improvement in food quality. Raising the good quality of crops and manufacturing it with fine quality are also involved in it. This improvement system in food safety hazards is not easy to build as it requires two methods such as HACCP Plans and Prerequisite Programs.

HACCP certification is implemented for each process and product of food safety. This includes the best possible methods to identify the problem and eliminate it with requiring solutions. Therefore HACCP awareness is very much important in the case of improvement of food quality. Several technical improvements like temperature control, preservation time, pH value, salt level, chlorine level and other characteristics come under it to control the hazards. HACCP plans include the several steps such as:

• Verification
• Documentation
• Monitoring procedures
• Critical limits

HACCP plans are created for establishing critical limits. After the process of the step of identification the control measures are taken under the process of critical control limits. The preservation methods are used to control the problems by corrective actions. Critical limits documentation is considered under HACCP plans.

Food safety management systems that are HACCP-based are:

• FSSC 22000
• IFS
• SQF
• BRC

HACCP system is based on seven principles. Hence these principles are categorized under some operational and monitoring process. A critical control limit is based on scientific method; it is used to distinguish safe and unsafe conditions.

7 principles of Critical Control Point or HACCP plans are:

• Monitor the Hazard Analysis
• Steps are taken to determine the Critical Control Points
• Establish Critical Limits
• Implement the Monitoring Procedures
• Corrective Actions are taken to solve problem
• Verification Procedure is implemented.
• Record keeping method takes place with the help of Documentation Procedure.

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Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product.

GMP covers all aspects of production from the starting materials, premises, and equipment to the training and personal hygiene of staff. Detailed, written procedures are essential for each process that could affect the quality of the finished product. There must be systems to provide documented proof that correct procedures are consistently followed at each step in the manufacturing process - every time a product is made.

Additional Information:

• Item Code: GMP
• Delivery Time: 1 Weak

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CE marking is a certification mark that indicates conformity with health, safety, and environmental protection standards for products sold within the European Economic Area (EEA).The CE marking is also found on products sold outside the EEA that are manufactured in, or designed to be sold in, the EEA. This makes the CE marking recognizable worldwide even to people who are not familiar with the European Economic Area. It is in that sense similar to the FCC Declaration of Conformity used on certain electronic devices sold in the United States.

The CE marking is the manufacturer's declaration that the product meets the requirements of the applicable EC directives.

The mark consists of the CE logo and, if applicable, the four digit identification number of the Notified Body involved in the conformity assessment procedure.

"CE" originated in 1985 as an abbreviation of Conformité Européenne, meaning European Conformity.but is not defined as such in the relevant legislation. The CE marking is a symbol of free marketability in the European Economic Area (Internal Market).

Additional Information:

• Item Code: CE
• Production Capacity: 10-20
• Delivery Time: 1 Week