About CE Certification
CE Certification, or CE Marking, holds significant importance for products aiming to enter the European Economic Area (EEA), comprising the European Union (EU) and European Free Trade Association (EFTA) countries. Originating from the French term “Conformité Européenne," CE Certification signifies compliance with rigorous safety, health, and environmental standards set by the EU.
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IAS provide ISO 22000 Certification against the ISO 22000:2018 standard, which combines all necessary measures for establishing food safety in the entire food chain. Food safety management standards are developed by experts in the food industry. Irrespective of the size or sector, ISO 22000 certification is applicable to every organization in food chain industry.
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Integrated Assessment Services (IAS) is one of the most popular ISO certification bodies in Vietnam. With operations in more than 40 countries across the world, IAS is a recognized world leader in management system certification, product certification, and training. With more than 20 years of expertise, our staff has assisted hundreds of businesses in achieving ISO certification.
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About ISO Certification
In today's fiercely competitive global marketplace, quality reigns supreme. For businesses in Hong Kong seeking to elevate their operations and establish themselves as leaders, achieving ISO Certification with Integrated Assessment Services (IAS) is a strategic masterstroke. ISO Certification signifies adherence to internationally recognized standards for quality management, environmental responsibility, and a range of other industry-specific practices. ISO Certification in Hong Kong, with the guidance of IAS, empowers businesses to unlock a treasure trove of benefits, propelling them towards unparalleled success.
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About HACCP Certification
HACCP is abbreviated as Hazard Analysis Critical Control Points. It is a technique that is accepted internationally for preventing biological, chemical and physical hazards in the food safety system. The HACCP technique helps to establish critical control points, set critical limits, ensure control measures as well as to identify the risks for reducing the food safety hazards.
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