HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a system that identifies critical points in the production chain at which controls can be applied to prevent
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The FDA must approve any beverage container with a nutrition or health claim under the Federal Food, Drug, and Cosmetic Act (the “FDCA”).
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ISO 13485 is the ISO standard that specifies requirements for a comprehensive quality management system for manufacturers of medical devices
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A Good Manufacturing Practices (GMP) certificate verifies and certifies that standards for a successful Hazard Analysis Critical Control Point (HACCP) food safety program are being followed. “Good Manufacturing Practices” is what the “GM” in “GMP” stands for.
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The international standard ISO 27001 defines requirements for the Information Security Management System’s (ISMS) continuous improvement.
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