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Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential.

ISO 9001 is the most widely used standard in the world.  This Quality Management System standard forms the foundation for defining a system of processes required to achieve customer satisfaction which is the fundamental reason of existence for all organizations. 

This Environmental Management System standard forms the foundation for defining a system of process risk and performance based required to achieve environmental protection which is the fundamental reason of existence for all organizations.

ISO 45001 is the most widely used standard in the world. This Occupational Health and Safety standard forms the foundation for defining a system of process risk and performance based required to achieve work place health and safe protection.

Hazard Analysis and Critical Control Points (HACCP) is a food production control system used to determine the potential danger points in food manufacturing and to define a strict management and monitoring system to ensure safe food products for consumers.