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 9001  Quality Management System

Quality Management System (ISO 9001) represents an international consensus on good quality management system which comprises activities whereby organization identifies its objectives and determines the processes and resources required to achieve desired results.

The system aims to set out the criteria for a quality management system and can be implemented by any organization, large or small, regardless of its field of activity. Implementing ISO 9001 facilitates opportunities to enhance customer satisfaction; addressed risks and opportunities associated with its context and objectives; and enhance the ability to consistently provide good quality products and services that meet customer and applicable statutory and regulatory requirements.

ISO 9001  Quality Management Principles
The standard is based on a number of quality management principles including a strong customer focus, the motivation and implication of leaders and engagement of people, the process approach and improvement. Using ISO 9001 helps ensure that customers get consistent, good quality products and services, which in turn brings many benefits which includes developing a set of working instructions to guide work tasks, enhanced service quality and sustainability of the business.

Principle 1 - Customer Focus
Principle 2 - Leadership
Principle 3 - Engagement of People
Principle 4 - Process Approach
Principle 5  - Improvement
Principle 6  - Evidence-based Decision Making
Principle 7  - Relationship Management 

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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