FLEXIBLE PACKAGING PRODUCTS

The AIB International certification is for food safety and grain based production capabilities.

BRC Global Standards' guarantee the standardization of quality, safety and operational criteria and ensure that manufacturers fulfill their legal obligations and provide protection for the end consumer.

Customs Trade Partnership Against Terrorism (CTPAT) is but one layer in U.S. Customs and Border Protection’s (CBP) multi-layered cargo enforcement strategy. Through this program, CBP works with the trade community to strengthen international supply chains and improve United States border security. 

Once successfully benchmarked against GFSI's (Global Food Safety Initiative) Benchmarking Requirements, food safety certification programmes (CPOs) achieve GFSI recognition, which lends a nameplate authority to these certifications and acts as a food safety passport of sorts throughout the global marketplace.

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. 

OHSAS 18001 sets out the minimum requirements for occupational health and safety management best practice.

ISO 9001:2015 sets out the criteria for a quality management system

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.

The QS certification mark stands for certified quality assurance of fresh food – from farm to shop! Quality scheme for food covers all stages of the food chain.

The SQF System requires the application of Hazard Analysis and Critical Control Point (HACCP), built upon a sound foundation of prerequisite programs such as Good Manufacturing Practice (GMP), Good Hygiene Practice (GHP) or Good Agriculture Practice (GAP) to document and control critical food safety and quality criteria during production in order to deliver a safe, quality product as specified.

Such packaging is often referred to as “type-approved”, “UN Approved” or “UN certified” “POP” (performance oriented) and is marked in a particular way, prefixed by the UN Packaging symbol and followed by alpha numeric codes. It is not only important to select the correct UN approved packaging, but it is also important to use it as it was tested and carefully follow the closure information provided by the manufacturer.

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

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.