Corporate Capabilities

HACCP (Hazard Analysis & Critical Control Points) Food Safety Management System

SS583:2013 Guidelines on Food Safety Management for Food Service Establishments

ISO 22000:2005 Integrated Food Safety Management System

ISO 9001 Quality Management System

Good Manufacturing Practices (GMP) - Food Industry

Good Manufacturing Practices (GMP) - Pharmaceutical

Food Safety System Continuous Improvement Program

Good Hygiene Practices (GHP) Program for Food Industry

Development of Food Service Concepts and Integrate with Use of Central Processing Facilities

Central Kitchen/Plant Design and Layout

Development of Cleaning and Sanitation Programs

ISO 22000:2005 Integrated Food Safety Management System

The ISO 22000:2005 programme specifies requirements for a food safety management system where an organization needs to demonstrate its ability to control food safety hazards in order to ensure that the end products is safe at the time of consumption. It is applicable to all organizations, directly and indirectly in the food chain and  regardless of size, which want to implement systems that consistently provide safe products.

The ISO 22000:2005 Integrated Food Safety Management System has been officially published and endorsed as a globally accepted standard for food safety. The ISO 22000 System effectively integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps and combines it with prerequisite programs (PRP(s)) with due consideration of the provisions of ISO 9001:2000 in order to enhance compatibility of the two standards. 

Group Chairman Message

Food is a vital part of human existence. Food not only is a need it is a source of enjoyment to one and all. Therefore with the consumption of food of at least 3 meals a day, extra precautions need to be taken to ensure it is fit for human consumption and devoid of contamination. Food intake has to be healthy and hygienic to serve the purpose of human daily consumption.

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