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

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

The proactive HACCP Food Safety Management System is based on the CODEX Alimentarius Commission adaptation of the FAO/WHO Guide or guidelines for application of the Hazard Analysis Critical Control Point system, which is by far the most internationally recognized safety and quality assurance system for all food related industries directly in the food chain.

Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. This approach, however, tends to be reactive, rather than preventive, and can be less efficient than the HACCP food safety management system.

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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