HACCP-Hazard Analysis & Critical Control Points.

Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.
HACCP involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control. In doing so, the many drawbacks prevalent in the inspection approach are provided and HACCP overcomes shortcomings of reliance only on microbial testing.
HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. Food inspection too would be more systematic and therefore hassle-free. It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.

HSEMS- Health, Safety & Environmental Management System

HSE Management System is, to identify HSE matters and legal requirements, set clear objectives for improvement, and maintain programs designed to achieve those objectives. These laws and standards regulate virtually every aspect of the transportation, management, handling and disposal of hazardous substances in products, waste and packaging. When environmental contamination is discovered, from past operations, strict procedures require investigation of the conditions, evaluation of appropriate remediation techniques, and implementation of remedies that protect human health and the environment, and promote reuse.

IMS- Integrated Management System.

BASIC CONDITIONS FOR GROUP CERTIFICATION
Organization located in multiple locations is defined as an organization that has designated a central feature, called. Headquarters, in which certain activities are planned, controlled or managed by a network of local branches or plants (for block parties or certification), where such activities are transferred partially or completely. The place must be subject to single management system. Participant group certification may not be a separate legal entity, but must have legal or contractual link with the headquarters organization and must be subordinated to a single management system which is fixed headquarters, place and undergoing continuing surveillance headquarters. This means that the head has the right to introduce measures to correct if necessary.

GROUP CERTIFICATION PROCEDURE
Certification body (PIS) normal certification procedures apply as for individual certification; but do not control management system for all participants, but only a sample of cities (the participants).
Headquarters is assessed for each audit. In the event of a successful certification authority issues:
• One certificate with the name and address of the headquarters, the certificate is annexed to the list of places to which the certification applies. Sub certificate upon request for certification of individual participants in the group. Other places may be added to the existing certificate under the control of the audit.

Benefits of IMS:- GROUP CERTIFICATION
Group Certification (other certification bodies located in several places) is suitable for management system certification organization / group of organizations that use similar production or service processes and their products or services are of the same or similar nature.
Group certification creates good conditions for workers save time and money in the certification process.