Management System Certification

CDG Certification Ltd. is the world’s leading accredited certification body in relation energy management system certification. ISO 50001:2011 is a newly developed international standard for an energy management system (EnMS). ISO 50001 provides a framework for establishing energy management best practice to help organisations to improve their energy efficiency in a logical, controlled and systematic way. “The purpose of the International Standard ISO 50001 is to enable organizations to establish the systems and processes necessary to improve energy performance, including energy efficiency, use, and consumption. The energy standard specifies that an organisation must integrate an energy management system (enMS) within the organisation in conjunction with establishing and instigating an energy policy, objectives, targets, and action plans, which take into account legal requirements and information related to significant energy use. The energy standard is applicable to organisations both large and small, irrespective of geographical, cultural or social conditions. ISO 50001 has been structured to be aligned with other popular industry management system standards so it is possible integrate an energy management system (EnMS) with your existing management system(s). The company has operational experience in the EU, Africa and Asia in the energy management.ISO 50001 is based on the management system model of continual improvement also used for other well-known standards such as ISO 9001 or ISO 14001. This makes it easier for organizations to integrate energy management into their overall efforts to improve quality and environmental management. Effective energy management isn’t just good for business, it’s also becoming a requirement. And the best way to achieve it is with ISO 50001. The international standard outlines energy management practices that are considered to be the best, globally. Energy management experts from more than 60 countries developed the standard and now we can help you tap into that expertise, every day, to help you save energy, cut costs and meet environmental requirements. The proper application of ISO 50001 will ensure your company implements best energy management practices with a clear picture for future improvements. However, it can be difficult to knowing how the new standard will best fit your business model. That’s why you need an auditor with experience in energy management certification, a trusted name, and auditors who can understand the specific needs of your business.

The food supply chain for food and beverages is vital for the health of the nation, particularly in India. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards.

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.

The modern HACCP system and guidelines for its application were defined by the Codex Alimentarius Commission in the Codex Alimentarius Code of Practice.

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.

The ascent of HACCP has been rapid (in India too), mainly because of the increase in the reported cases of serious food poisoning. The introduction of The Food Safety Act 1990 and The Food Safety (General Food Hygiene) Regulations 1995 (EU Food Safety Directive 93/43/EEC), which requires a food business to carry out a hazard analysis.
HACCP stands for 'Hazard Analysis Critical Control Point'. It is an internationally recognised and recommended system of food safety management. It focuses on identifying the 'critical points' in a process where food safety problems (or 'hazards') could arise and putting steps in place to prevent things going wrong. This is sometimes referred to as 'controlling hazards'. Keeping records is also an important part of HACCP systems.

Benefits of HACCP

• A preventative approach to food safety
• Can help identify process improvements
• Reduces the need for, and the cost of end product testing. In most cases end product testing is not feasible anyway
• Is complementary to quality management systems such as ISO 9000
• Provides evidence of due diligence and hence mitigates the prospect of being sued in a court of law
• Reduces the likelihood of product recall & adverse publicity
• Enhances customer satisfaction and faith in the continuing suitability of the product for human consumption/ reduces dissatisfaction
• Facilitates better understanding of food packaging safety concerns throughout the organisation
• Improves staff performance through the promotion of team spirit and joint responsibility
• Improves staff morale and motivation through a cleaner working environment. Makes the staff aware that a failure could result in closing down of the establishment and consequent loss of jobs