Rays Management
STANDARDS

STANDARDS

ISO 9001:2015 (Quality Management System)

ISO 9001:2015 is an international standard dedicated to Quality Management Systems (QMS). It outlines a framework for improving quality and a vocabulary of understanding for any organization looking to provide products and services that consistently meet the requirements and expectations of customers and other relevant interested parties in the most efficient manner passible The QMS is the aggregate of all the processes, resources, assets, and cultural values that support the goal of customer satisfaction and organizational efficiency.

ISO 9001:2015 defines the guiding principles that can be used to create efficiencies by aligning and streamlining processes throughout the organization, in an effort to bring down costs, create new opportunities, meet regulatory requirements, and help organizations expand into new markets.

ISO 9001 contains a set of Quality Principles, which include:

  • Customer focus
  • Leadership
  • Engagement of people
  • Process approach
  • Continual improvement
  • Evidence-based decision making
  • Relationship management

ISO 9001 is perfect for any organization, large or small, looking to improve quality and consistently meet customer requirements.

ISO 14001:2015 (Environment Management System)

ISO 14001 is the international standard for environmental management systems published by the International Organization for Standardization (ISO). It is a voluntary standard that assists organizations to establish, implement, maintain and improve their Environmental Management System. 

An Environmental Management System (EMS) consists in a framework that helps a company achieve its environmental goals through consistent control of its operations. The assumption is that this increased control will improve the environmental performance of the company. The EMS itself does not dictate a level of environmental performance that must be achieved; each company's EMS is tailored to the company's business and goals. 

The EMS helps thus a company to addressing its regulatory demands in a systematic and cost-effective manner. This proactive approach can help reduce the risk of non-compliance and improve health and safety practices for employees and the public. An EMS can also help address non-regulated issues, such as energy conservation, and can promote stronger operational control and employee stewardship. 

Basic Elements of an EMS: 

  • Reviewing the company's environmental goals
  • Analyzing its environmental impacts and legal requirements
  • Setting environmental objectives and targets to reduce environmental impacts and comply with legal requirements
  • Establishing programs to meet these objectives and targets
  • Monitoring and measuring progress in achieving the objectives
  • Ensuring employees' environmental awareness and competence
  • Reviewing progress of the EMS and making improvements

The overall purpose of ISO 14001 is to balance the environmental protection and prevention of pollution with social and economic needs. Organizations can improve their overall environmental performance through the implementation of this standard, which requires from organizations to establish an environmental policy, objectives, and processes to achieve the stated objectives and policy.

ISO 45001:2018 (Occupational Health & Safety Management System)

ISO 45001 is the new international standard for occupational health and safety management replacing the OHSAS 18001 standard. The standard reduces workplace risks to improve employee safety.

Gaining the ISO 45001 certification allows you to demonstrate that your business operates a best-practice Occupational Health and Safety Management System – reducing the likelihood of accidents and breaches of legislation, as well as improving your organization's overall performance.

The Standard sets out the requirements for an organization wishing to ensure a safe and healthy workplace, and to prevent work-related accidents and ill-health. It also includes mechanisms that will enable an organization to meet its Health & Safety obligations.

The benefits of ISO 45001 to your business can be substantial, from complying with changes in legislation to preventing accidents, cutting the cost of claims and protecting your employees. Implementing the standard’s compliant management system will quickly help you reduce risks to your organisation. It includes processes for identifying hazards and establishing emergency procedures.

Making your organization a safer place to work is good for productivity because it leads to fewer disruptive incidents and it also helps to raise employee morale. While the flexible nature of the ISO 45001 Management System will help to ensure you can adapt to future changes in legislation.

In summary, ISO 45001 provides an enhanced and up-to-date approach to OH&S, addressing risks and opportunities in a more structured manner than previously recognized OH&S Management Systems such as OHSAS 18001.

The ISO 45001 standard is suitable for any organization looking to improve H&S risk management, drive productivity and protect its reputation. Whether you run a small business, a large PLC or a government organization, ISO 45001 will make you more efficient by reducing absenteeism and accidents in the workplace.

ISO 22000:2018 (Food Safety Management System)

ISO 22000 is an international standard that specifies requirements for a food safety management system. An FSMS based on ISO 22000 gives food producers a structured approach and necessary mechanisms to manage the safety of their products and services. As part of the FSMS, ISO 22000 requires the establishment of effective communication with interested parties, implementing a risk-based approach, establishing and maintaining prerequisite programs, hazard control plans (OPRPs and CCPs), monitoring the performance of FSMS and food safety, and seeking and realizing continual improvement opportunities.

A food safety management system (FSMS) based on ISO 22000 not only can improve a food producer’s measures against foodborne illnesses and diseases, it can also improve their credibility and increase customer awareness on food safety. 

In addition, ISO 22000 encourages organizations to align with other guidelines, specifications, or requirements related to food safety or to specific food sectors which can further contribute to achieve the food safety objectives.

ISO 22000 specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:

a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;

b) to demonstrate compliance with applicable statutory and regulatory food safety requirements;

c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;

d) to effectively communicate food safety issues to interested parties within the food chain;

e) to ensure that the organization conforms to its stated food safety policy;

f) to demonstrate conformity to relevant interested parties;

g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.

All requirements of ISO 22000 are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.

ISO 22000 allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally-developed elements in their FSMS.

ISO 17025:2017 (Calibration & Testing Certification)

The ISO 17025 accreditation outlines a series of protocols required to accredit the technical capabilities and quality standards of a testing and calibration laboratory. This ISO certification therefore evidences the capability of a laboratory to consistently provide accurate results in addition to complying with regulations in effect and fulfilling customer expectation.

ISO 17025 is an international standard developed by ISO(International Organization for Standardization) and the International Electrotechnical Commission (IEC) under the coordination of the ISO Conformity Assessment Committee (CASCO), which establishes the requirements that testing and calibration laboratories must meet. Besides, this standard provides the necessary requirements to be met by testing and calibration laboratories, facilitating the harmonization of quality criteria.

The ISO 17025 standard is based on two main sections: The first consists of performance requirements. The second is based on technical requirements. The standard also gives requirements related to quality management such as document control and corrective action.

The main objective of ISO 17025 is to ensure the technical competence and reliability of analytical results. For them, it uses both management requirements and technical requirements that affect the improvement of the quality of the work carried out in the laboratories.

These requirements are used as tools for the dissemination of collective knowledge, which facilitates the integration of staff, provides flexibility in adapting to changes in the environment and allows problems to be detected for early resolution.

For this reason, this standard is useful for any organization that needs to realize packaging testing methods for their products. This includes all types of laboratories, whether they be owned and operated by government, industry, or, in fact, any other organization.

ISO 17025 accreditation guarantees processes, such as an adequate communication with the customer or the protection of the customer’s confidentiality. As a result, complying with the ISO 17025 standard does not only imply accrediting the testing or calibration capabilities of a laboratory, but also elevating the excellence of its actions as much as humanly possible. 

Among other measures, it fosters preventive management and continuous improvement processes, in addition to guaranteeing the qualification of laboratory personnel.

he ISO 17025 standard outlines a series of technical requirements that result in an increase in the quality of the work performed in laboratories:

  • How the qualifications of the technical staff are guaranteed
  • Procedures that are followed to ensure the quality of the equipment, the facility and environmental conditions.
  • How the testing and calibration methods performed by the laboratory are chosen
  • Methods used for sampling, measure traceability and handling of objects during testing
  • Procedures chosen to ensure quality and generate results reports

The certification of this standard is targeted at any organization that performs testing or calibration. 

ISO 13485:2016 (Medical Devices - Quality Management System)

ISO 13485 is important to designers, manufacturers, and distributors of medical devices. In addition, suppliers and service providers can enhance an organization's marketability as more and more manufacturers require certification in order to do business with a vendor.

When it comes to medical device manufacturing, patient safety greatly depends on the quality and consistency of medical products, and ensuring effectiveness, control and maintenance of your QMS is critical to customers, stakeholders, patients and users, and regulatory agencies.

ISO 13485 is the medical industry's optimal medical device standard, which ensures that all medical devices meet the proper regulatory compliance laws and customer needs. ISO 13485 certification is a valuable credential put in place to keep professionals and customers safe in clinics, hospitals and other medical settings.

ISO 13485:2016 is based on the ISO 9001 process model approach and is a management systems standard specifically developed for the manufacture of medical devices. Its primary objective is to facilitate harmonised medical device regulatory requirements. The standard contains specific requirements for manufacture, installation and servicing of medical devices and calls for:

  • Implementation of a Quality Management System with several enhancements
  • Risk Management approach to product development and product realisation
  • Validation of processes
  • Compliance with statutory and regulatory requirements
  • Effective product traceability and recall systems

This standard allows companies to reduce safety and legal risks while creating more economical work environments. As an internationally recognised standard of quality and safety for medical device manufacturing, having ISO 13485 certification helps companies get recognised as more reputable, trustworthy providers.

ISO 13485 applies to organisations of all types and sizes, except where explicitly stated otherwise. ISO 13485 contains requirements that are essential for any organisation operating at any tier in the medical device and pharmaceutical supply chain, including design, production, installation, storage, development and service.

ISO 13485 certification is especially relevant to manufacturers that wish to demonstrate applicable regulatory requirements and by organisations whose services support medical device manufacturers. These companies need to get certified to ISO 13485.

HACCP (Hazard Analysis Critical Control Point)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

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.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP principles form the basis of Food Safety Programs that are accepted worldwide. HACCP principles can be applied to processes throughout every stage of the food supply chain, including production, preparation, packaging and distribution, and are used to manage food safety across many different types of food businesses.

HACCP outlines seven principles that are key to ensuring the safety of food. They are:

1. Conduct a Hazard Analysis

The initial process of identifying potential hazards that could occur in a food business.

2. Identify Critical Control Points

A Critical Control Point (CCP) is a point in the food preparation process where hazards can be reduced, eliminated or prevented.

3. Establish Critical Limits

A critical limit is the maximum or minimum value to which a food safety hazard (biological, chemical or physical) must be controlled. Often critical limit guidelines are set by government regulators.

4. Monitor Critical Control Points

Monitoring each CCP is essential to make sure that hazards don’t go beyond the critical limits set. Generally, monitoring can be broken down into four different categories: observation, sensory, chemical and physical.

5. Establish Corrective Actions

If a hazard exceeds its critical limit, a corrective action must be taken. Corrective actions are either immediate or preventative.

6. Establish Record Keeping

Comprehensive and up-to-date records must be kept of any hazard along with details of any corrective actions. These records are kept together in a living document called a Food Safety Plan which forms part of a Food Safety Program.

7. Establish Verification Procedures

Verification procedures can help determine if your HACCP Food Safety Program actually works to prevent the hazards identified. It is important to perform an audit of your Food Safety Program at least once a year to ensure that everything is working.

Not only is a HACCP Food Safety Program a legal requirement, but it can also protect your business from being the cause of a food-borne illness outbreak or causing severe allergic reactions from food allergens.

Protect your customers and your business from a food safety incident.

FSSC (Food Safety System Certification)

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing your organization's food safety responsibilities. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates your company has a robust Food Safety Management System in place that meets the requirements of your customers and consumers.

Food Safety System Certification (FSSC) 22000 is an internationally accepted certification scheme based on a combination of ISO 22000 sector specific PRP and FSSC additional requirements. FSSC 22000 has been developed in respond to customer demands for a recognizable standard against which a food safety management system can be audited and certified.

FSSC 22000 has been developed for the certification of food safety systems, which guarantee the safety of products during primary production of animal products, manufacture of perishable animal and/or vegetable products, products with a long shelf life and (other) food ingredients like additives, vitamins and bio-cultures, animal food and feed production and food packaging manufacturing, and recently included catering, retail/wholesale and transport and storage services. 

FSSC 22000 certifies the food, feed and packaging safety systems of companies in the food chain that process or manufacture animal products, perishable vegetable products, products with a long shelf life and other food ingredients like additives, vitamins and bio-cultures.

Certifying to FSSC 22000 addresses food safety and quality management in:

  • Food and ingredient manufacturing
  • Food packaging manufacturing
  • Storage, distribution, transportation and logistics
  • Animal feed manufacturing
  • Pet food manufacturing
  • Biochemical manufacturing

Compliance to the requirements of this globally recognized standard can help:

  • Assure that food has been produced, prepared and handled according to the most recognized standards
  • Demonstrate a commitment to quality processes and continual improvement
  • Strengthen your brand and get access to top retailers
  • Minimize risk and protect your reputation

FSSC 22000 can be applied to organizations of any size or complexity in the food/feed supply chain.

HALAL Management System

The Halal certificate is a document that guarantees that products and services aimed at the Muslim population meet the requirements of Islamic law and therefore are suitable for consumption in both Muslim-majority countries and in Western countries where there are significant population group who practice Islam.

Halal certification is a process which ensures the features and quality of the products according to the rules established by the Islamic Council that allow the use of the mark Halal. It is mainly applied to meat products and other food products such as milk, canned food and additives. Specifically, for meat products Halal certifies that the animals were slaughtered in a single cut, thoroughly bled, and their meat have not been in contact with animals slaughtered otherwise and, especially, with pork. Products that are Halal certified are often marked with a Halal symbol.

Even though Halal Certification is perceived as a standard prepared for food-based producers, mainly meat and meat products, is an obtainable and applicable certification standard for organizations that provide manufacturing and services in all areas that touch our lives such as food, cosmetics, tourism, and affect our daily consumption or service routine.

There are various factors that affect the purchasing decisions of consumers. One of these factors is the religious beliefs and identities of the consumers. The religious beliefs of consumers prohibit the consumption of certain foods by those who follow this religion. Islam prohibits the consumption of some foods with the rules it has set. Therefore, halal food certification has emerged as a result of the efforts of Muslims to protect their religious identity and to provide religiously halal foods and avoid haram foods. The easiest way for Muslim consumers to prefer halal food is halal certified products. The certificate and logo are an important way to inform and convince the consumers that the products are halal. The purpose of this study is to examine how consumers perceive halal food certified products, how they define the risks in the purchasing decision process, and the position and effects of halal food certified products in establishing consumer confidence. 

INDUSTRY TO GET HALAL CERTIFICATION

  • Animals; fish; egg production; milk production; beekeeping; fishing; hunting; trapping
  • Fruits; vegetables; cereals; spices; horticultural products
  • Slaughtering meat, poultry, eggs, dairy and fish products
  • Fresh fruits and fresh juices; preserved fruits; fresh vegetables; preserved vegetables
  • Canned products; biscuits; snacks; oil; drinking water; beverages; pasta; flour; sugar; salt
  • Animal feed; fish feed
  • Hotels; restaurants, retail outlets; shops; wholesalers
  • Water supply; cleaning; sewage; waste disposal;
  • Development of product, process and equipment; veterinary services
  • Transport and storage
  • Process equipment; vending machines
  • Additives; dietary supplements; cleaning agents;
  • Processing aids, biocultures and microorganisms
  • Packaging material
  • Cosmetics, textile, leather products etc.

The demand for this Certification is not only coming from Muslim communities but non-Muslim as well. Because of its rigorous production standards, non-Muslim consumers are beginning to see food products as healthy and animal-friendly.