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ISO-OHSAS (Develop and Implementation International Standards)
ISO-OHSAS creates documents that provide requirements, specifications, guidelines or characteristics that can be used consistently to ensure that materials, products, processes and services are fit for their purpose. ISO-OHSAS bringing real and measurable benefits to almost every sector imagineable, standards underpin the technology that company rely on and ensure the quality that company expect.
GMP (Good Manufacturing Practices)
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any production that cannot be eliminated through testing the final product. GMP covers all aspects of production from the starting materials, premises and equipment to the training and personal hygiene of staff. Detailed, written procedures are essential for each process that could affect the quality of the finished product.
HACCP (Hazard Analysis Critical Control Point)
Is a systematic preventive approach to food safety from biological, 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 attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.
SCM (Supply Chain Management)
Is the oversight of materials, information, and finances as they move in a process from supplier to manufacturer to wholesaler to retailer to consumer. SCM involves coordinating and integrating these flows both within and among companies. It is said that the ultimate goal of any effective SCM system is to reduce inventory (with the assumption that products are available when needed).
RSPO and ISPO
Palm oil is an important commodity and a versatile raw material for both food and non-food industries. Driven by global demands, the past few decades have seen rapid expansion of palm oil production and cultivation leading to degradation of land, water, ecological, and social impact. This leads to the formation of Roundtable on Sustainable Palm Oil (RSPO) and Indonesian Sustainable Palm Oil (ISPO) initiative.
5S (Seiri, Seiton, Seiso, Seiketsu, and Shitsuke)
5S is the name of a workplace organization method that uses a list of five Japanese words. The list describes how to organize a work space for efficiency and effectiveness by identifying and storing the items used, maintaining the area and items, and sustaining the new order. The decision-making process usually comes from a dialogue about standardization, which builds understanding among employees of how they should do the work.
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