ISO 9000 - Quality management
The ISO 9000 family addresses various aspects of quality management and contains some of ISO’s best known standards. The standards provide guidance and tools for companies and organizations who want to ensure that their products and services consistently meet customer’s requirements, and that quality is consistently improved.
ISO 9001:2008
ISO 9001:2008 sets out the criteria for a quality management system and is the only standard in the family that can be certified to (although this is not a requirement). It can be used by any organization, large or small, regardless of its field of activity. In fact ISO 9001:2008 is implemented by over one million companies and organizations in over 170 countries.
This standard is based on a number of quality management principles including a strong customer focus, the motivation and implication of top management, the process approach and continual improvement. These principles are explained in more detail in the pdf Quality Management Principles. Using ISO 9001:2008 helps ensure that customers get consistent, good quality products and services, which in turn brings many business benefits.

Certification to ISO 9001:2008
Checking that the system works is a vital part of ISO 9001:2008. An organization must perform internal audits to check how its quality management system is working. An organization may decide to invite an independent certification body to verify that it is in conformity to the standard, but there is no requirement for this. Alternatively, it might invite its clients to audit the quality system for themselves. Read more about certification to management system standards.

Kosher Dietary Rules and Regulations.
1. Introduction
As it says in the German, Man ist was man isst! Man is what man eats. The word kosher is familiar and, at the same time, foreign. One may think of strict rules and religious regulations.
In Hebrew, “Kashrus,” from the root kosher (or “kasher”), means suitable and/or “pure”, thus ensuring fitness for consumption.
The laws of “Kashrus” include a comprehensive legislation concerning permitted and forbidden foods. There are several aspects to these dietary rules. We will consider each aspect in turn.
2.1 Meat and its derivatives
Kosher meat must comply with certain rules.

Kosher Species of Animals:

According to the laws of the Torah, the only types of meat that may be eaten are cattle and game that have “cloven hooves” and “chew the cud.” If an animal species fulfills only one of these conditions (for example the pig, which has split hooves but does not chew the cud, or the camel, which chews the cud, but does not have split hooves), then its meat may not be eaten.
Examples of kosher animals in this category are bulls, cows, sheep, lambs, goats, veal, and springbok.
According to the laws of the Torah, to be eaten, a kosher species must be slaughtered by a "Schochet," a ritual slaughterer. Since Jewish Law prohibits causing any pain to animals, the slaughtering has to be effected in such a way that unconsciousness is instantaneous and death occurs almost instantaneously.

Kashering (Removing the blood) & removing the veins and skin (‘Porschen’ or ‘Nikkur’):

After the animal is slaughtered, the Kosher Supervisor and his team treiber the carcass by removing certain forbidden fats and veins. After the meat has been treibered, it is soaked in a bath in room temperature water for a half hour. To draw out the blood, the soaked meat is then placed on special salting tables where it is salted with coarse salt on both sides for one hour.
2.2 Fowl/Poultry and their derivatives
Some birds may not be eaten. These include the eagle, owl, swan, pelican, vulture, and stork - as well as their brood and clutch of eggs (Lev. 11:13-20).
Only birds that are traditionally considered kosher, such as the goose, duck, chicken, and turkey, may be eaten.
2.3 Dairy Products and their derivatives
All kosher milk products must derive from kosher animals. In addition, the milk of impure cattle and game (e.g. donkey milk) is prohibited. Dairy products, of course, also may not contain non-kosher additives, and they may not include meat products or derivatives (for example, many types of cheese are manufactured with animal fats).
Additionally, a number of pre-processed foods contain small portions of milk products, such as whey. According to food product regulations, such tiny additives do not have to be declared on the packaging but may nevertheless render the product non-kosher. This applies especially to bread.
2.4 The prohibition of combining meat and milk
The Torah says: "You may not cook a young animal in the milk of its mother" (Ex.23:19). From this, it is derived that milk and meat products may not be mixed together. Not only may they not be cooked together, but they may not be served together on the same table and surely not eaten at the same time. This rule is scrupulously upheld in observant Jewish households, even in the handling of utensils, which are carefully separated into “fleishig” (meat) and “milchig” (dairy) and separately labeled. By strict observance of these laws, they become an everyday habit. After meat meals, one must wait one, three, or six hours – depending on one’s custom - before eating dairy. After dairy consumption, no interval is required before meat may be eaten.
2.5 Eggs
The eggs of kosher birds are permitted as long as they do not contain blood. Therefore, eggs must be individually examined.
2.6 Fish
Only fish with fins and scales may be eaten, for instance, tuna, salmon, and herring. Shellfish such as shrimps, crabs, mussels, and lobsters are forbidden.

2.7 Fruits, vegetables, cereals
All products that grow in the soil or on plants, bushes, or trees are kosher. However, all insects and animals that have many legs or very short legs are not kosher. Consequently, vegetables, fruits and other products infested with such insects must be checked and the insects removed.
A vegetable prone to insect infestation (e.g. cauliflower) must be carefully examined.
2.8 Fruits and Green plants
Certain laws apply specifically to the planting and sowing of vegetables, fruits, and grains. Hybridization of different species: One may not sow two kinds of seeds on a field or in a vineyard. (Lev.19:19/ Dtn.22:19)
Forbidden fruit: Fruits from trees planted within the past three years may not be eaten. (Lev.19:23) New grain: Biblically, no new grain may be eaten, or bread baked from it, before one brings an “omer” of the first fruits of the harvest on the second day of Passover (Lev.23:14)
2.9 Kosher Wine
Gelatin, casein, and bull blood are inadmissible in the kosher wine-making process. Only the bacteria or kosher enzymes from the bowl may be used for fermentation. All devices and utensils used for the harvest or the processing of the grapes must be cleansed under supervision. Bottles may not be filled multiple times.
In addition, all processing steps must be implemented in agreement with the requirements of “Halacha” (Jewish Religious Law). For example, in the vineyard no other plants may be cross-bred with the grapes (because of the prohibition of hybridization).
2.10 Beverages
Beverages manufactured from grape or grape-based derivatives may only be drunk if the grapes come from a kosher winery, prepared under strict Rabbinical Supervision.
What is HACCP?
This risk management tool is primarily used to manage food safety risks. An HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production. The HACCP scheme meets the requirements of the Codex Alimentarius Commission (CAC) – established by the World Health Organization and the Food and Agriculture Organization of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support the requirements of management standard requirements, such as ISO 22000 Food Safety Management.

Hazard analysis and critical control points or HACCP (/ˈhæsʌp/) is a systematic preventive approach to food safety frombiological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

NSF certified company
NSF certification assures suppliers, retailers, regulators and consumers that an independent organization has reviewed a product’s manufacturing process and determined that the product complies with specific standards for safety, quality, sustainability or performance. From extensive product testing and material analyses to plant inspections and auditing, we evaluate every aspect of a product's development.
Choosing a product certified by NSF lets you know the company complies with strict standards and procedures imposed by NSF. From extensive product testing and material analyses to unannounced plant inspections, every aspect of a product's development is thoroughly evaluated before it can earn our certification.
Most importantly, NSF certification is not a one-time event, but involves regular on-site inspections of manufacturing facilities and regular re-testing of products to ensure that they continue to meet the same high standards required to maintain certification over time. If for any reason a product fails to meet one or more certification criteria, NSF will take enforcement actions to protect you, including product recall, public notification or de-certification.
HALAL
What is the meaning of "Halal"?
Halal is an Arabic word meaning lawful. It refers to things or actions permitted by Sariah law without punishment imposed on the doer. It is usually used to describe something that a Muslim is permitted to engage in, e.g. eat, drink or use.

What is Halal Certification?
Halal Certification is a recognition that the products are permissible under Islamic law. These products are thus edible, drinkable or usable by Muslims.