All products are provided in accordance with ICH guidelines, in state-of-art govt. approved facilities and laboratories along with the required certifications and compliances in order.
ISO 9001: – This is an international standard for quality management systems, which specifies requirements for a quality management system that an organization can use to demonstrate its ability to consistently provide products and services that meet customer and regulatory requirements.
ISO 14001: – This is an international standard for environmental management systems, which specifies requirements for an organization to develop and implement a system for managing its environmental responsibilities.
ISO 22000: – This is an international standard for food safety management systems, which specifies requirements for an organization to demonstrate its ability to control food safety hazards in order to ensure that food is safe for consumption.
HALAL and KOSHER: – These are certifications that indicate that a product has been produced in accordance with Islamic and Jewish dietary laws, respectively. GMP, or Good Manufacturing Practices, is a set of guidelines that outline the requirements for the manufacture, testing, and quality control of pharmaceutical, medical device, and other products to ensure that they are safe and effective for their intended use.
FDA (Food and Drug Administration): – This is a federal agency of the United States Department of Health and Human Services that is responsible for protecting public health by regulating the safety and efficacy of drugs, medical devices, and other products.
REACH: – is a European Union regulation that aims to improve the protection of human health and the environment from the risks that can be posed by chemicals.
FSSAI (Food Safety and Standards Authority of India): – This is an Indian government agency that is responsible for regulating and supervising the food safety and standards in India.
OHSAS 18001: – This is an international standard for occupational health and safety management systems, which specifies requirements for an organization to develop and implement a system for managing its occupational health and safety risks.
HACCP (Hazard Analysis and Critical Control Points): – This is a food safety management system that is used to identify and control potential hazards in the production, processing, and handling of food products.“These certifications and compliance standards ensure that products are manufactured, processed, and handled in a way that meets certain quality, safety, and environmental standards, and that they are safe and suitable for consumption or use.”