⦁ Hazard Analysis Critical Control Points (HACCP)

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

Hazard Analysis and Critical Control Points (HACCP) certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subjected to inspection by regulatory authorities or stakeholders.

The HACCP approach focuses on preventing potential problems that are critical to food safety known as 'critical control points' (CCP) through monitoring and controlling each step of the process.

⦁ ISO 22000 : 2018

The ISO 22000 - food safety management standard provides specific requirements for a food safety management system that will enhance your ability to consistently deliver products and services that meet customer, as well as statutory and regulatory demands.

The International Organization for Standardization (ISO) developed the Food Safety Management System Certification: ISO 22000. ISO and its member countries used the Quality Management System approach, and tailored it to apply to Food Safety, incorporating the widely used and proven HACCP principles and Good Manufacturing Principles

⦁ India Organic

India Organic is a certification mark for organically farmed food products manufactured in India. The certification mark certifies that an organic food product confirms to the National Standards for Organic Products established in 2000.

⦁ APEDA (Agricultural and Processed Food Products Export Development Authority)

APEDA provides rules, regulations, and guidelines to exporters on various products as per the concerned country for export. The registration enhances the brand and helps exporters in terms of brand publicity through advertisements, packaging development, database upgradation and surveys, and so on.

⦁ FSSAI

FSSAI is India's Food Safety and Standards Authority. The FSS Act, rules and regulations are under the jurisdiction of FSSAI. It checks for safe food storage, manufacturing and handling practices of FBOs. It also ensures that the FBOs follow the regulations and food standards provided in the FSS Act.

⦁ KOSHER

Kosher certification is an approval that all ingredients used to manufacture and sell retail food products are Kosher Certified. 

A kosher certificate confirms that a product is properly vetted and monitored from the perspective of kosher law. It also alerts customers to any specific kosher category the product might fall under, such as dairy, meat or Passover status.

⦁ Halal

A Halal certification is a guarantee that the food is prepared adhering to the Islamic law and is unadulterated. In India, halal certification is given by many private companies which marks the food or products permissible for the followers of the Islam. 

⦁ Import & Export License (IEC)

An Importer -Exporter Code (IEC) is the key business identification number which is mandatory for export from India or Import to India. No export or import shall be made by any person without obtaining an IEC unless specifically exempted.