{"title":"Food Safety \u0026 Halal","description":"\u003cp\u003e\u003cspan\u003eEditable documentation toolkits for food safety, hygiene and Halal assurance — built for manufacturers, processors, packers, caterers, importers and exporters across the GCC and beyond. Each toolkit ships as ready-to-edit manuals, procedures, forms, registers and checklists aligned to leading GFSI schemes (BRCGS, FSSC 22000, IFS), Codex HACCP, ISO 22000, and Halal frameworks (GSO, UAE.S, OIC\/SMIIC). Includes regulation-specific compliance workbenches for GSO and UAE.S standards — labeling, additives, contaminants, shelf-life and more — so your team documents the right controls without starting from a blank page.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"brcgs-global-standard-food-safety-issue-9","title":"BRCGS Global Standard Food Safety, Issue 9","description":"\u003cp\u003e\u003cem\u003eA complete BRCGS Issue 9 food safety and quality system, mapped clause by clause so your site evidences conformity in the auditor's own language.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBRCGS Global Standard for Food Safety, Issue 9\u003c\/strong\u003e is a GFSI-benchmarked scheme covering the safety, legality and quality of food from manufacturers and processors in every product category, and required by retailers and brand owners across the UK, Europe and beyond. This system builds what the Standard assumes is already running: senior management commitment, a documented HACCP plan aligned with Codex Alimentarius principles, and the quality management system underpinning both.\u003c\/p\u003e\n\u003cp\u003eRequirements split into fundamental clauses, where non-conformity can prevent certification, and detailed sections on site standards, product control, process control and personnel, including high-risk, high-care and ambient high-care production zones. Issue 9 presses harder on food safety culture, product authenticity and food fraud defence, and environmental monitoring, while keeping the AA+ to D grading scale and the announced or unannounced audit options. Certification comes from a body accredited to ISO\/IEC 17065, valid twelve months on an annual re-audit cycle.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHACCP from prerequisite programmes and hazard identification to CCP corrective action, verification and validation.\u003c\/li\u003e\n\u003cli\u003eSite standards and hygiene: pre-operational inspection, sanitation limits, glass and brittle plastic control, PPE discipline.\u003c\/li\u003e\n\u003cli\u003eAllergen management and product authenticity, covering additives, acrylamide, heavy metals, mycotoxins and irradiation.\u003c\/li\u003e\n\u003cli\u003eProcess control and equipment integrity: metal detector verification, preventive maintenance, calibration of measuring devices.\u003c\/li\u003e\n\u003cli\u003eTraceability, product withdrawal and recall, emergency preparedness, and reliability of laboratory test results.\u003c\/li\u003e\n\u003cli\u003eFood safety culture as a managed programme, with site security and food defence assessment.\u003c\/li\u003e\n\u003cli\u003eGovernance: document control, internal audit, management review, corrective action, non-conforming product.\u003c\/li\u003e\n\u003cli\u003eDepartmental process mapping and training in hygiene, HACCP awareness, allergens and foreign-body control.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eQA and technical managers, food safety team leaders and the consultants supporting them at manufacturing sites facing a first BRCGS audit, an Issue 9 transition, or a retailer listing conditional on a GFSI-recognised certificate. You edit it to match your products, process zones and equipment, and reach the audit with documentation that traces to the clause each part answers.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517049745748,"sku":"AGS-01-001","price":690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-01-001_BRCGS_Issue_9.png?v=1787339147"},{"product_id":"brc-s-and-d-management-system","title":"BRC S\u0026D Management System","description":"\u003cp\u003e\u003cem\u003eDocumented control of product safety and integrity between the factory gate and the customer.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThis management system is written to the BRCGS Global Standard for Storage and Distribution, Issue 4, the standard many customers still ask for by its former name, BRC Storage and Distribution. It applies to warehousing, transport, wholesale and contracted logistics operations that store, distribute, handle and wholesale food, packaging and consumer products, including sites that take ownership of goods and those adding case-picking, labelling, blending or repacking. Requirements are traced clause by clause, in the order an auditor works.\u003c\/p\u003e\n\u003cp\u003eIssue 4 rests on senior management commitment and a hazard and risk analysis approach to threats against safety, quality and integrity, backed by controls for site and building standards, product control, cleaning and housekeeping, pest management, personnel practices, transport and vehicle management, and stock control. Voluntary modules extend the scope to wholesaling, contracted services and e-commerce fulfilment. Sitting between manufacture and the final customer, it continues the assurance of the BRCGS Global Standard for Food Safety and other GFSI-recognised standards. Certification comes from an accredited certification body, graded on the number and significance of non-conformities, with certificates generally valid for twelve months subject to surveillance.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHazard and risk analysis: the HARA plan and corrective action at defined control points\u003c\/li\u003e\n\u003cli\u003eTransport and vehicle management: loading, outbound vehicle checking and dispatch release\u003c\/li\u003e\n\u003cli\u003eSite and building standards, sanitation limits, daily GMP inspection and preventive maintenance\u003c\/li\u003e\n\u003cli\u003ePest management: monitoring, treatment, fumigation and control of the contractor\u003c\/li\u003e\n\u003cli\u003eGlass, brittle plastic, wood and metal control, breakage response and audit\u003c\/li\u003e\n\u003cli\u003eAllergen management and product integrity through contract packing, labelling and sleeving\u003c\/li\u003e\n\u003cli\u003eSite security and food defence: access control, visitor entry and threat assessment\u003c\/li\u003e\n\u003cli\u003eTraceability, product withdrawal and recall, emergency preparedness and incident reporting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eThird-party logistics providers, ambient and temperature-controlled store operators, wholesalers and contract packers whose customers expect BRCGS Storage and Distribution certification. It is bought when an Issue 4 audit is booked, or when a supplier-approval process asks for evidence of controlled storage and transit. The team ends up with a clause-referenced framework to populate with site detail before the audit.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517049811284,"sku":"AGS-01-002","price":690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-01-002_BRC_SD.png?v=1787339148"},{"product_id":"fami-qs-management-system","title":"FAMI-QS Management System","description":"\u003cp\u003e\u003cem\u003eFeed safety is where the human food chain begins, and FAMI-QS is the scheme that governs the specialty ingredients entering it.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eFAMI-QS is the internationally recognised certification scheme for the safety and quality of specialty feed ingredients and their mixtures: additives, functional and technological ingredients, premixtures and certain feed materials. It reaches every operator in that chain, from manufacturers, processors and blenders to traders, importers and businesses that only handle or store the products. The scheme is written around the hazards specific to feed used in animal nutrition and, downstream, to the safety of the human food chain, and it is recognised as a code of practice under European feed hygiene legislation.\u003c\/p\u003e\n\u003cp\u003eThe system combines HACCP principles, prerequisite programmes and good manufacturing and hygiene practice with the demands of feed law. Hazard analysis covers biological, chemical and physical hazards and, distinctively for this sector, undesirable substances and cross-contamination between products. Around that sit management responsibility, control of production processes, traceability, recall, supplier and outsourcing management, and defences against feed fraud and intentional adulteration. FAMI-QS is the reference scheme for the specialty feed ingredient sector rather than a GFSI food-manufacturing benchmark, although it operates in a comparable, HACCP-based manner, with certification granted after a third-party audit by an approved certification body and maintained through surveillance.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHazard identification and analysis for feed — biological, chemical and physical hazards alongside undesirable substances and carry-over\u003c\/li\u003e\n\u003cli\u003ePrerequisite programmes and good manufacturing practice — cleaning and sanitation, housekeeping, pest control, preventive maintenance\u003c\/li\u003e\n\u003cli\u003eThe HACCP plan itself — critical control points, corrective action, verification and validation\u003c\/li\u003e\n\u003cli\u003eTraceability, positive recall and crisis management, including notification under the scheme\u003c\/li\u003e\n\u003cli\u003eSupplier approval and audit, incoming material inspection and control of outsourced activity\u003c\/li\u003e\n\u003cli\u003ePersonnel hygiene, medical screening, induction and demonstrated competence\u003c\/li\u003e\n\u003cli\u003eManagement system discipline — document and data control, records retention, risk management, internal audit, management review and complaint handling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eProducers and blenders of feed additives and premixtures, and the traders, importers and storage operators who move them, in businesses too specialised for a general food standard to fit. The purchase follows a customer that buys only from FAMI-QS certified suppliers, a first certification audit being scheduled, or a feed hygiene obligation the current paperwork will not satisfy. The outcome is a feed safety and quality system in which each scheme requirement has a home, an owner and a record behind it.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517051318612,"sku":"AGS-01-003","price":490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-01-003_FAMI_QS.png?v=1787339148"},{"product_id":"fsms-codexhaccp-2023","title":"FSMS CodexHACCP-2023","description":"\u003cp\u003e\u003cem\u003eCodex HACCP's twelve steps and seven principles, worked as a running system rather than a training exercise.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThis food safety management system (FSMS) applies Hazard Analysis and Critical Control Point methodology as set out in the Codex Alimentarius General Principles of Food Hygiene, including the 2020 revision that integrates prerequisite programmes with HACCP and remains the current reference. Codex HACCP is the internationally accepted baseline for food hygiene, and any organisation in the food chain can apply it, from primary production and manufacturing to catering, storage and distribution, whatever its size or product type. Good hygiene practice comes first; the HACCP plan is built on it.\u003c\/p\u003e\n\u003cp\u003eThe study runs through the preliminary steps and the seven principles: hazard analysis, CCP determination, validated critical limits, monitoring, corrective action, verification, and documentation and records. Weight falls on management commitment, a competent HACCP team, accurate product and process description, and control proportionate to risk, with CCPs distinguished from other control measures. Codex underpins the higher-level schemes BRCGS, FSSC 22000, IFS and ISO 22000, but it is a methodology rather than a formally accredited certification scheme, verified by internal audit and, where required, second or third-party assessment.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eEstablishment and equipment design, maintenance, cleaning and disinfection, pest control and waste\u003c\/li\u003e\n\u003cli\u003ePersonal hygiene and health, fitness-to-work declaration, visitor and contractor control\u003c\/li\u003e\n\u003cli\u003eIncoming materials and supplier approval, goods receiving inspection, water, ice and steam quality\u003c\/li\u003e\n\u003cli\u003eThe HACCP study: product description, process flow, hazard analysis and CCP decision tree\u003c\/li\u003e\n\u003cli\u003eCritical limits, monitoring and deviation handling on the HACCP control chart, with validation and verification\u003c\/li\u003e\n\u003cli\u003eAllergen management, product information, labelling, traceability, recall and withdrawal\u003c\/li\u003e\n\u003cli\u003eTransportation and storage, temperature monitoring, and internal audit against Codex compliance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eManufacturers, caterers, packers and storage operators that need a working HACCP system for a regulator, an environmental health officer or a customer's supplier questionnaire, and the consultants who build one for them. The trigger is usually a legal duty to have HACCP in place, or a system that has drifted from Codex. They finish with a documented hazard analysis, CCPs with limits and monitoring behind them, and verification records that show it runs.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517051351380,"sku":"AGS-01-004","price":790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-01-004_Codex_HACCP_FSMS.png?v=1787339147"},{"product_id":"fssc-22000-v6-management-system","title":"FSSC-22000 v6 Management System","description":"\u003cp\u003e\u003cem\u003eISO 22000, the sector prerequisite programmes and the FSSC additional requirements in one version 6 system.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eFSSC 22000 version 6 is a GFSI-recognised food safety certification scheme built on ISO 22000, sector-specific prerequisite programme requirements and a defined set of additional FSSC requirements. It is used in food and feed manufacturing, food packaging production, catering, retail, and transport and storage, with certification scope fixed by the relevant food chain category. The documentation keeps that three-part construction: the ISO 22000 clauses, the prerequisite programme specification from the ISO\/TS 22002 series or its equivalent, and each additional requirement.\u003c\/p\u003e\n\u003cp\u003eISO 22000 supplies the High-Level Structure, the Plan-Do-Check-Act cycle, risk-based thinking at organisational and operational level, and prerequisite programmes combined with HACCP principles. The additional requirements sit on top, and version 6 tightens alignment with the updated ISO 22000 while raising expectations on food safety culture, quality, equipment management and environmental sustainability in line with GFSI benchmarking. Certification runs through accredited certification bodies: a two-stage initial audit, annual surveillance and periodic recertification on a three-year cycle, with provision for unannounced audits.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe FSSC additional requirements: services, labelling, food defence, food fraud, allergens, environmental monitoring, equipment, food loss and waste\u003c\/li\u003e\n\u003cli\u003eFood safety and quality culture, with scheme logo and claims use\u003c\/li\u003e\n\u003cli\u003eHazard control: preliminary analysis, prerequisite programmes, hazard identification and the HACCP plan\u003c\/li\u003e\n\u003cli\u003ePrerequisite programmes to ISO\/TS 22002-1, checked against the specification and by site inspection\u003c\/li\u003e\n\u003cli\u003ePurchasing and supplier control: incoming inspection, approved vendors and supplier audit scheduling\u003c\/li\u003e\n\u003cli\u003eEquipment and infrastructure: preventive maintenance, breakdown history and building fabric\u003c\/li\u003e\n\u003cli\u003eProduct design and development, production planning and disposal of non-conforming product\u003c\/li\u003e\n\u003cli\u003eDocumented information: master lists, record retention and a version 6 requirement map\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFood and feed manufacturers, packaging producers and food chain operators whose customers require GFSI recognition, and quality managers already certified who are working through the move to version 6. The purchase point is a stage 1 audit date, a transition deadline, or the discovery that the additional requirements have no documented home. The end state is ISO structure, prerequisite programmes referenced to the technical specification, and every additional requirement traceable when an unannounced auditor asks.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517051416916,"sku":"AGS-01-005","price":490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-01-005_FSSC_22000_v6.png?v=1787339147"},{"product_id":"ifs-wsc-and-c-v3-integrated-management-system-for-product-safety-and-quality","title":"IFS WSC\u0026C v3- Integrated Management System for Product Safety and Quality","description":"\u003cp\u003e\u003cem\u003eOne system for goods that pass through the depot and goods that are only ever traded.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eIFS Wholesale\/Cash and Carry version 3 is an integrated management system standard for product safety and quality in businesses whose primary activity is selling goods to other businesses and professional customers. It covers wholesale and cash-and-carry operations that store, handle and trade food and, where relevant, non-food products, and it uniquely combines product-handling requirements with those for trading and brokered goods. The documentation holds that dual structure throughout.\u003c\/p\u003e\n\u003cp\u003eThe Standard is organised around governance and management commitment, an HACCP-based product safety and risk management system, resource management, operational processes for purchasing, storage, transport, handling and additional services, and measurement, analysis and improvement through internal audit, corrective action and management review. Traceability, food defence, fraud mitigation, product integrity and control of outsourced and traded products run across all of it. Approved certification bodies audit against the IFS scoring approach, where knock-out criteria and major non-conformities shape the result, and certificates run for a defined validity with renewal auditing. IFS schemes are recognised within the GFSI framework where benchmarked.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHACCP-based risk management for depot operations: hazard analysis and CCP and oPRP monitoring\u003c\/li\u003e\n\u003cli\u003eReceipt, storage, commissioning and outgoing of goods, goods-in inspection, temperature monitoring and dispatch\u003c\/li\u003e\n\u003cli\u003eTraded and outsourced product the site never handles: supplier approval, evaluation and agreed specifications\u003c\/li\u003e\n\u003cli\u003eSite condition and hygiene: cleaning, pest monitoring, waste, maintenance, foreign material and chemical risk\u003c\/li\u003e\n\u003cli\u003eProduct fraud and product defence, allergen management and a defined product safety culture\u003c\/li\u003e\n\u003cli\u003ePeople and premises: personal hygiene, staff facilities, training by role and its effectiveness\u003c\/li\u003e\n\u003cli\u003eRecall readiness, traceability testing and scoring-model preparation through self-assessment, internal audit and management review\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eWholesalers, cash-and-carry depots and business-to-business distributors serving caterers, independent retailers and professional buyers who now ask for IFS certification as a condition of supply. The purchase is prompted by a first version 3 audit, by a customer adding the Standard to its supplier requirements, or by a previous result a scoring-aware self-assessment would have caught. The operation gains one written system holding handled stock and traded lines to the same discipline.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517051580756,"sku":"AGS-01-006","price":490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/IFS-WSC-C-v3-Integrated-Management-System-for-Product-Safety-and-Quality.png?v=1784574573"},{"product_id":"ifs-broker-management-system","title":"IFS Broker Management System","description":"\u003cp\u003e\u003cem\u003eAssurance for the business that owns the product commercially and never touches it physically.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eIFS Broker version 3.2 certifies agents, brokers, traders and importers who buy and sell food, packaging materials or household and personal care products without manufacturing or storing them on their own premises. They take commercial ownership or arrange the trade of goods while production, storage and transport sit with third parties. The Standard exists for the risk that creates: a company can shape product safety and quality while never handling the product.\u003c\/p\u003e\n\u003cp\u003eRequirements run from senior management responsibility and the quality and product safety management system through supplier and outsourced-activity management, specification control, traceability, and monitoring of the third parties that manufacture, store and transport the traded goods. Emphasis falls on holding suppliers and service providers to appropriate safety and quality requirements, on fraud and product integrity, and on contractual control across the outsourced chain. IFS Broker complements IFS Food and IFS Logistics, keeping assurance continuous where trading sits between certified manufacturers and customers. Approved certification bodies audit using the IFS scoring approach, with certificates valid for a defined period and renewed by audit.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSupplier approval and purchasing: evaluation criteria, approved supplier list and agreed specifications\u003c\/li\u003e\n\u003cli\u003eOutsourced logistics: control and monitoring of the third parties storing and moving product\u003c\/li\u003e\n\u003cli\u003eTraceability through a chain you do not own, proven by testing and mock recall\u003c\/li\u003e\n\u003cli\u003eFood fraud mitigation and product defence, from vulnerability assessment to the controls that follow\u003c\/li\u003e\n\u003cli\u003eContract review, specification management, product development, and packaging and labelling control\u003c\/li\u003e\n\u003cli\u003eProduct analyses and testing, quarantine and release decisions, complaint handling and corrective action\u003c\/li\u003e\n\u003cli\u003eKnock-out requirements and the IFS scoring model, self-assessed before the certification body arrives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBrokers, agents, importers and trading companies sitting between certified manufacturers and retail, foodservice or industrial customers, often a small office team with no site and no warehouse. The trigger is a customer that will buy only from IFS Broker certified suppliers, or an audit date agreed before any documented system exists. They come out with a proportionate system recording how third parties are selected, specified, monitored and held to account.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517051646292,"sku":"AGS-01-007","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/IFS-Broker-Management-System.png?v=1784574577"},{"product_id":"ifs-food-v8-management-system","title":"IFS Food v8 Management System","description":"\u003cp\u003e\u003cem\u003eWritten to IFS Food version 8, where knock-out clauses and a scored result decide what the certificate says.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eIFS Food version 8 is the GFSI-recognised standard used to audit product safety and quality at food manufacturers and processors, particularly those producing or processing food or handling loose products during packing. It applies at the manufacturing stage and is widely required by retailers and brand owners, especially in Germany, France, Italy and other European markets, for own-brand products.\u003c\/p\u003e\n\u003cp\u003eThe Standard covers governance and senior management commitment, the food safety and quality management system with HACCP based on Codex principles, resource management, operational processes that realise a safe product, measurement, analysis and improvement, and food defence. Requirements are assessed against defined criteria including knock-out clauses, whose failure prevents certification, and a scoring system that produces a result at Foundation or Higher level. Version 8 strengthens alignment with GFSI benchmarking, sharpens the focus on food safety culture, product authenticity and fraud mitigation, and keeps both announced and unannounced audit options. Certification bodies are accredited to ISO\/IEC 17065, with certificates maintained by renewal audit.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHACCP to Codex principles: product description, hazard analysis, CCP determination and monitoring, with decision-tree guidance\u003c\/li\u003e\n\u003cli\u003eAllergen risk mitigation: allergen matrix, changeover control and labelling accuracy\u003c\/li\u003e\n\u003cli\u003eForeign material and chemical risk: glass and sharps, site fabric and pest proofing\u003c\/li\u003e\n\u003cli\u003eDaily hygiene: pre-operational checks, cleaning and disinfection, GMP inspection and personal hygiene\u003c\/li\u003e\n\u003cli\u003eSpecifications and formulas, product and process development, and shelf-life study records\u003c\/li\u003e\n\u003cli\u003eTraceability and mass balance testing, goods-in inspection and supplier approval\u003c\/li\u003e\n\u003cli\u003eFood fraud vulnerability assessment, food defence and crisis communication\u003c\/li\u003e\n\u003cli\u003eGovernance, food safety culture, certification scope, site zoning and process interaction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFood manufacturers, processors and co-packers supplying European retail and brand-owner customers who specify IFS, and the quality managers preparing for the audit window. It is bought when a version 8 audit is booked, when a site moves up from an earlier version, or when a new own-brand contract makes IFS a condition of supply. The site ends with a scoped system in which the HACCP study, the knock-out requirements and the scored clauses are evidenced before the auditor arrives.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517051810132,"sku":"AGS-01-008","price":490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/IFS-Food-v8-Management-System.png?v=1784574577"},{"product_id":"ifs-hpc-v3-management-system","title":"IFS HPC v3 Management System","description":"\u003cp\u003e\u003cem\u003eThe IFS audit machinery, turned on the bleach and the shampoo rather than the food two aisles over.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eNobody eats shower gel, yet the retailer stocking it wants much of the evidence it asks of a food supplier. \u003cstrong\u003eIFS HPC version 3\u003c\/strong\u003e writes that expectation down for makers and processors of detergents and cleaning products, cosmetics, toiletries and related consumer goods, including those handling loose product during packing. The hazards are those of a non-food product meeting skin, hair and the domestic environment: chemical safety, formulation control and labelling that matches the bottle.\u003c\/p\u003e\n\u003cp\u003eAn HPC audit rests on the familiar IFS architecture but puts its weight on the chemistry and the pack. Formulation changes are re-approved before they reach the line, raw materials carry specifications, labels state the correct contents and instructions for use, and loose product is kept from cross-mixing where formulations share equipment. Traceability, product defence and fraud mitigation guard integrity to despatch, and shared IFS methodology lets a retailer read the result alongside its food certificates. Approved certification bodies audit against the IFS scoring system with knock-out criteria, and certificates run for a defined period maintained by renewal audit.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHazard analysis and risk assessment, and the product safety plan it drives.\u003c\/li\u003e\n\u003cli\u003eSpecification and formula control: raw material approval, formulation change and the labelling that follows it.\u003c\/li\u003e\n\u003cli\u003eLoose product during packing: contamination control and allergen risk mitigation.\u003c\/li\u003e\n\u003cli\u003ePersonal hygiene, protective clothing and health screening across production, filling and packing.\u003c\/li\u003e\n\u003cli\u003eForeign material, glass and brittle material control, cleaning and disinfection, and pest monitoring.\u003c\/li\u003e\n\u003cli\u003eProduct defence, fraud mitigation and traceability, tested against recall readiness.\u003c\/li\u003e\n\u003cli\u003eSupplier approval, goods receipt, maintenance and the control of records.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eIt usually begins with a line in a retail customer's supplier requirements: IFS HPC certification, before the next review. That lands on a quality or technical manager at a contract filler, an own-label producer or a brand owner, or a team moving an established system onto version 3. Once your formulations and lines are described, the audit meets a scored self-assessment and records showing the system has run rather than been assembled.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052039508,"sku":"AGS-01-009","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/IFS-HPC-v3-Management-System.png?v=1784574577"},{"product_id":"ifs-logistics-management-system","title":"IFS Logistics Management System","description":"\u003cp\u003e\u003cem\u003eReceived, held, loaded, handed over: a third-party operator is judged on the records it holds at those four points.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA logistics provider creates none of the product it is judged on. \u003cstrong\u003eIFS Logistics version 3\u003c\/strong\u003e is built around that fact, covering transport, storage, distribution, loading and unloading for food and non-food goods in frozen, chilled and ambient regimes. It is written for the middle of the chain: warehouses, cold stores, hauliers and distribution operators, where safety and quality are preserved rather than created.\u003c\/p\u003e\n\u003cp\u003eThe requirements are the familiar IFS ones, but the question they answer here is narrower: how a provider evidences control over goods it never owns. That means monitored temperature regimes with a documented response when one drifts; traceability that survives consolidation, part-loads and cross-docking; contamination control while stock sits under someone else's name; and the management of outsourced services, because subcontracted transport remains the provider's answer to its customer. It is designed to sit alongside IFS Food and IFS Broker so assurance runs continuously along the chain, and IFS standards are recognised within the GFSI framework where benchmarked.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGoods receipt and despatch: inspection on arrival, product identification and rejection of loads that fail.\u003c\/li\u003e\n\u003cli\u003eTemperature and condition control across frozen, chilled and ambient stock, with monitoring records.\u003c\/li\u003e\n\u003cli\u003eTransport — vehicle condition, loading discipline and the handover points where custody changes hands.\u003c\/li\u003e\n\u003cli\u003eProduct handling and contamination control in storage, picking and consolidation.\u003c\/li\u003e\n\u003cli\u003eTraceability tested against recall, with product defence and fraud mitigation for goods held for others.\u003c\/li\u003e\n\u003cli\u003eContract agreement and the control of suppliers, service providers and subcontracted transport or storage.\u003c\/li\u003e\n\u003cli\u003ePremises and infrastructure, staff hygiene and facilities, cleaning and disinfection, and waste management.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eThird-party logistics providers, cold-store operators and distribution businesses reach for this when a customer makes an IFS certificate a condition of trade, or a tender assumes one is already held. For the quality or operations manager the first work is scoping: which sites, which product categories, which temperature regimes, which parts subcontracted. The audit then meets a hazard analysis matched to real handling steps, and traceability across every stage in the provider's care.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052105044,"sku":"AGS-01-010","price":490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/IFS-Logistics-Management-System.png?v=1784574577"},{"product_id":"ifs-pacsecure-v3-management-system","title":"IFS PACsecure v3 Management System","description":"\u003cp\u003e\u003cem\u003eA packaging fault becomes a food safety incident in the customer's factory, not in yours.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003ePackaging is judged by the risk it passes on. \u003cstrong\u003eIFS PACsecure version 3\u003c\/strong\u003e covers the manufacture and conversion of primary and secondary packaging for food, household and personal care and other consumer products, across plastics, paper and board, glass, metal and flexibles. A converter has to show that its substrate, inks and coatings suit the intended use, that conversion adds nothing that should not be there, and that the finished pack performs, since a seal or barrier fails long after it leaves the plant.\u003c\/p\u003e\n\u003cp\u003eThe common IFS structure carries the requirements, but the packaging-specific weight lands elsewhere. Migration from a substrate, ink or coating into the product it will hold is assessed rather than assumed. Functional requirements — seal integrity, closure performance, barrier properties — are agreed at contract review and product development, before the first commercial run. Around those sit hygiene and foreign-body control, traceability, and the legal and customer requirements that apply where a pack may contact food. PACsecure uses the IFS scoring approach with knock-out criteria, is intended to align with GFSI benchmarking for packaging, and complements IFS Food and FSSC 22000.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial suitability and intended use for the product the pack will hold.\u003c\/li\u003e\n\u003cli\u003eContract review and product development, settling customer specification and legal requirement before a new pack runs.\u003c\/li\u003e\n\u003cli\u003ePurchasing, supplier approval and the receipt and storage of substrates, inks and coatings.\u003c\/li\u003e\n\u003cli\u003eForeign material, chemical and allergen risk mitigation, with pre-start-up checks and line clearance between jobs.\u003c\/li\u003e\n\u003cli\u003eHygiene and GMP in a converting plant: cleaning, disinfection, waste and pest monitoring, maintenance and calibration.\u003c\/li\u003e\n\u003cli\u003eTraceability from incoming material through conversion to despatch, with fraud vulnerability assessment and product defence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eA packaging site rarely starts this on its own initiative. It starts when a brand owner asks for a certified packaging supplier, or a filler's auditor traces a complaint back up the chain to the pack. The quality manager then describes their own materials, presses and conversion steps in the manual, hazard analysis and specifications, and a scored self-assessment shows what is still missing.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052170580,"sku":"AGS-01-011","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/IFS-PACsecure-v3-Management-System.png?v=1784574577"},{"product_id":"iso-22000-2018-food-safety-management-system","title":"ISO 22000-2018-Food Safety Management System","description":"\u003cp\u003e\u003cem\u003eA food safety management system on the ISO High-Level Structure, with the hazard control plan, CCPs and OPRPs where the clauses expect them.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eISO 22000:2018\u003c\/strong\u003e specifies the requirements for a food safety management system, letting any organisation in the food chain, directly or indirectly, demonstrate control of food safety hazards. Its scope is deliberately broad: producers, manufacturers, caterers, retailers, transport and storage operators, and suppliers of equipment, packaging, cleaning agents, ingredients and services, at any size.\u003c\/p\u003e\n\u003cp\u003ePlan-Do-Check-Act runs twice over — once around the management system, and again inside the operational HACCP processes — which is what separates ISO 22000 from a hazard study kept in a folder of its own. Four elements combine: interactive communication along the chain, management-system principles, prerequisite programmes, and HACCP principles based on Codex Alimentarius. Hazard control then divides between critical control points and operational prerequisite programmes within one plan, each with its limits, monitoring and correction. Because the Standard uses the ISO High-Level Structure, context, leadership, planning with risk and opportunity, support, operation, performance evaluation and improvement align with ISO 9001 in one integrated system. ISO 22000 is certifiable in its own right but is not directly recognised by GFSI; FSSC 22000 incorporates it, with technical prerequisite specifications and additional requirements, to achieve that recognition. Certification runs as a two-stage initial audit with surveillance and recertification over a three-year cycle.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHazard analysis and the hazard control plan — CCPs and OPRPs, critical limits, monitoring and correction.\u003c\/li\u003e\n\u003cli\u003ePrerequisite programmes verified as the foundation the hazard analysis assumes.\u003c\/li\u003e\n\u003cli\u003eContext, interested parties, the food safety policy and the remit of the food safety team.\u003c\/li\u003e\n\u003cli\u003eCalibration of monitoring and measuring devices, verification activities and internal audit.\u003c\/li\u003e\n\u003cli\u003eControl of potentially unsafe product, with correction, corrective action and nonconformity management.\u003c\/li\u003e\n\u003cli\u003eTraceability, withdrawal and recall tested by mock recall, with emergency preparedness and response.\u003c\/li\u003e\n\u003cli\u003eFood defence and food fraud prevention through TACCP and VACCP assessment.\u003c\/li\u003e\n\u003cli\u003eControl of externally provided processes, products and services, with supplier evaluation and approval.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFood safety team leaders, QA managers and consultants anywhere along the chain: a manufacturer integrating food safety with an existing ISO 9001 system, a supplier asked for evidence by a customer, or a site heading for stage 1 or the FSSC 22000 route. Populate the hazard analysis, prerequisite programmes and control plan with your own processes, and the clause references and records line up with what the auditor samples.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052334420,"sku":"AGS-01-012","price":790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/ISO-22000-2018-Food-Safety-Management-System.png?v=1784574572"},{"product_id":"haccp-catering-management-system","title":"HACCP Catering Management System","description":"\u003cp\u003e\u003cem\u003eCook to 75°C or above, hot-hold at 63°C or above, cool 60°C to 10°C inside two hours — HACCP built around the numbers a kitchen works to.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eCatering risk concentrates in three moments: the core temperature a dish reaches, how long it is held before it is served, and how fast it drops afterwards. This HACCP system is written for those moments rather than for a processing line, and the numbers behind them are not left to memory. They run through the forms and checklists as explicit numeric critical limits — provisional starting points, confirmed by your own on-site validation against your menu, equipment and batch sizes.\u003c\/p\u003e\n\u003cp\u003eGrounded in Codex Alimentarius HACCP and in GMP and good hygiene practice, the documentation follows the catering workflow instead of compressing it into one generic processing step: goods-in and storage, preparation, cooking, cooling, reheating, and hot and cold holding each carry their own procedure, record and verification routine. Hazard analysis, CCP determination, monitoring, corrective action and traceability are written in kitchen language, and the guidance and training material is pitched at chefs, kitchen assistants and service staff rather than technical specialists.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCooking, cooling and reheating as the core control points, each with its own record and a corrective action on a deviation.\u003c\/li\u003e\n\u003cli\u003eHot and cold holding through service and display periods, evidenced by time and temperature records.\u003c\/li\u003e\n\u003cli\u003eGoods-in and cold chain: delivery acceptance temperatures, refrigerator, freezer and dry storage monitoring.\u003c\/li\u003e\n\u003cli\u003eAllergen control from recipe to plate, with an allergen matrix and assessment.\u003c\/li\u003e\n\u003cli\u003eCross-contamination prevention, personal hygiene and fitness to work, cleaning and sanitation, pest control and equipment condition.\u003c\/li\u003e\n\u003cli\u003eTraceability and recall, with CCP verification and internal HACCP verification closing the loop.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eRestaurants, restaurant groups, catering companies and contract foodservice operators that need documented cook, hold and cool control before an environmental health visit or a customer audit. Your menus, sites and equipment go into the hazard analysis, and the limits are validated on your own line. What an inspector meets after that is a named limit at every temperature-critical step, the record that proves it was met, the corrective action for the shift when it was not, and the signature of the person who checked.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052399956,"sku":"AGS-01-013","price":790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-01-013_HACCP_CATERING.png?v=1787325494"},{"product_id":"haccp-food-service-contractors-management-system","title":"HACCP Food Service Contractors Management System","description":"\u003cp\u003e\u003cem\u003eOne food safety system that behaves the same in every unit you run, from mobilising a new contract to the client's own audit.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eFood-service contractors answer to two masters: the public-health regulator at each location, and a client who has written food safety into the contract. This HACCP-based system is built for that position — corporate canteens, remote facilities, healthcare and institutional foodservice, run on someone else's premises to someone else's specification. Its organising problem is consistency: the same hazard controls, records and evidence at every site.\u003c\/p\u003e\n\u003cp\u003eIt follows the Codex Alimentarius seven principles and twelve steps — prerequisite programmes, hazard analysis, CCP identification, critical limits, monitoring, corrective action, verification and record-keeping — with a standalone HACCP plan and study behind them. A master manual sets policy and the HACCP team structure; procedures and forms drive identical CCP monitoring and traceability at each unit; checklists turn the plan into repeatable unit-level routines. Sector-specific content covers contract mobilisation and client-site management, supplier and subcontractor approval, allergen and dietary management, and reporting back to the client. Training material evidences competence, which counts where turnover is high and induction has to be quick.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eContract mobilisation and client-site management — bringing a newly won unit onto the system and evidencing control from opening day.\u003c\/li\u003e\n\u003cli\u003eCooking, cooling and reheating with CCP temperature logs, and hold-and-release decisions when a limit is missed.\u003c\/li\u003e\n\u003cli\u003eSatellite service, delivered meals and self-service, with vehicle checks for meals moved between client locations.\u003c\/li\u003e\n\u003cli\u003eSupplier and subcontractor approval, purchasing, goods-in inspection and storage temperature logging applied uniformly.\u003c\/li\u003e\n\u003cli\u003eAllergen and dietary management, including changeover between menu items.\u003c\/li\u003e\n\u003cli\u003eDaily unit routines — pre-service opening, kitchen closing and cleaning verification, site hygiene and GMP inspection.\u003c\/li\u003e\n\u003cli\u003eMulti-site governance: internal audit, corrective and preventive action, management review, traceability and recall.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eContract caterers and facilities-management food operators bidding for or renewing contracts that require a documented, auditable HACCP system, or preparing for third-party and client-led audits. Adapt the procedures to your service model, client sites and menus, roll one framework across the portfolio, and each unit shows the same controls, records and trained-staff evidence when a client inspector arrives.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052563796,"sku":"AGS-01-014","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/HACCP-Food-Service-Contractors-Management-System.png?v=1784574577"},{"product_id":"haccp-hotels-management-system","title":"HACCP Hotels Management System","description":"\u003cp\u003e\u003cem\u003eRestaurants, banqueting, room service, bars and staff dining sit under one roof and one reputation, and this system holds them to a single standard.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA hotel runs several food businesses at once. Restaurant kitchens, banqueting at volume, a buffet on open display, room service, bars, minibar stock and a staff dining room each work to their own rhythm, yet share one general manager and one online reputation. This HACCP-based system is written to harmonise them, so a control that holds in the main kitchen holds equally on the banquet floor.\u003c\/p\u003e\n\u003cp\u003eBuilt on the Codex Alimentarius seven principles and twelve steps, it covers prerequisite programmes, full hazard analysis, CCP identification, critical limits, monitoring, corrective action, verification and record-keeping, through a hotel HACCP plan and study written for multi-outlet, multi-cuisine operations. The hotel food safety manual carries group policy and the HACCP team; procedures and forms enforce consistent temperature control, allergen management and CCP monitoring across outlets; checklists convert the plan into daily routines at each kitchen and service point. Induction and training material is pitched for a large, multilingual workforce, because a brand auditor asks for evidence of competence after the records.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBuffet and banquet service — set-up, display and holding temperatures, replenishment and protection of open food.\u003c\/li\u003e\n\u003cli\u003eRoom service and in-room dining, with trolley and delivery checks for food that travels the property.\u003c\/li\u003e\n\u003cli\u003eCooking, cooling and reheating under cook, hold, chill and reheat guidance, with daily CCP monitoring and allergen management across multi-cuisine kitchens.\u003c\/li\u003e\n\u003cli\u003eGoods receiving, storage and cold chain logging, with supplier approval and purchasing control.\u003c\/li\u003e\n\u003cli\u003eGlass and brittle-plastic control in bars and service areas, alongside cleaning, sanitation and pest control.\u003c\/li\u003e\n\u003cli\u003eOutlet opening and closing, site hygiene and GMP inspection, internal audit, traceability and recall.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFood and beverage directors, executive chefs and hygiene managers in hotels and resorts facing a brand-standard or franchise requirement, tour-operator and corporate-client due diligence, a municipal inspection, or a certification project. Edit the outlets, menus and service styles into the plan, and the property gains one framework, the same CCP evidence from banqueting to room service, and the training records beside it.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052629332,"sku":"AGS-01-015","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/HACCP-Hotels-Management-System.png?v=1784574577"},{"product_id":"haccp-international-restaurant-chains-management-system","title":"HACCP International Restaurant Chains Management System","description":"\u003cp\u003e\u003cem\u003eFranchise a brand abroad and you answer for a kitchen you do not staff, under food law you did not write the menu against.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThis HACCP-based food safety management system is written for international restaurant chains and franchisors trading across several countries and regulatory regimes. It follows the Codex Alimentarius seven principles and twelve steps, so the hazard analysis sits in the framework national regulators and auditors already recognise. A Restaurant Brand Food Safety Manual carries group policy; a Restaurant HACCP Plan and Study records the analysis every unit works to. Both are editable, so the group standard is issued centrally and adapted where local law demands.\u003c\/p\u003e\n\u003cp\u003eThree controls carry most of the cross-border load. Allergen management lets a menu-item specification be restated under whichever national declaration rules apply, while the cross-contact control underneath stays identical in every kitchen. Supplier approval is centralised, so a unit buying in its own market still buys to group specification. Traceability identifies a batch precisely enough to withdraw in one territory while the rest of the estate trades on, and identical forms in every unit are what make a group audit programme workable.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHazard analysis and CCP determination: critical limits, monitoring, corrective action and verification through the Codex twelve steps\u003c\/li\u003e\n\u003cli\u003eTemperature control at cook, hold, chill and reheat, set once for the group menu\u003c\/li\u003e\n\u003cli\u003eAllergen declaration across territories, with cross-contact control unchanged\u003c\/li\u003e\n\u003cli\u003eGroup sourcing and local purchasing: raw material specification and an approved supplier list\u003c\/li\u003e\n\u003cli\u003eTraceability, withdrawal and recall scoped to one market at a time\u003c\/li\u003e\n\u003cli\u003eNew-unit mobilisation and franchise oversight, with brand-compliance verification before a unit trades\u003c\/li\u003e\n\u003cli\u003eOff-premise and delivery service: order control and temperature integrity once food leaves the kitchen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eGroup quality directors, franchisors and multi-country operations leads are the buyers, and the moment is usually a territory decision: a new market to enter, or a franchise agreement that must state what the operator will be held to before signature. What they get is an editable framework a regulator in any market will recognise, and one a company-operated unit and an operator they do not employ can both be measured against.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052793172,"sku":"AGS-01-016","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/HACCP-International-Restaurant-Chains-Management-System.png?v=1784574576"},{"product_id":"haccp-labour-camps-management-system","title":"HACCP Labour Camps Management System","description":"\u003cp\u003e\u003cem\u003eFeed a remote workforce badly for a single shift and the whole project stops.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eLabour-camp and remote-workforce catering is high-volume institutional feeding under difficult conditions: large numbers of workers fed every day, harsh climates, isolated locations, and clients who treat food safety as an HSE obligation. Built on the Codex Alimentarius seven principles and twelve steps, this system supplies a Labour Camp Food Safety Manual that sets policy and appoints the HACCP team, and a Labour Camp HACCP Plan and Study documenting the hazard analysis behind the camp kitchen.\u003c\/p\u003e\n\u003cp\u003ePrerequisite programmes, hazard analysis, CCP identification, critical limits, monitoring, corrective action, verification and record-keeping are all operationalised, with camp-specific controls throughout: bulk cooking and hot holding, storage in extreme ambient temperatures, water and hygiene management, pest control and mass-catering logistics. Checklists reduce HACCP to daily routines robust enough for field conditions, from mess hall set-up to packed-meal transport, and training evidences hygiene competence among a large, often transient workforce. Every document is editable to your camp operations, menus and locations.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBulk cooking, hot holding and rapid cooling — critical limits and hold times for batch production at mass-catering volumes\u003c\/li\u003e\n\u003cli\u003eStorage in extreme conditions — goods receiving, chill and freezer performance, temperature logging and stock rotation\u003c\/li\u003e\n\u003cli\u003eWater, sanitation and camp hygiene — potable water handling, cleaning and disinfection, and site GMP inspection\u003c\/li\u003e\n\u003cli\u003ePacked meals and meal transport — assembly, temperature integrity and checks for meals carried out to work fronts\u003c\/li\u003e\n\u003cli\u003eMess hall service — set-up, pre-service opening, service temperature control and end-of-shift cleaning verification\u003c\/li\u003e\n\u003cli\u003eWorkforce hygiene and competence — fitness-to-work declarations, induction and training records for transient labour\u003c\/li\u003e\n\u003cli\u003eTraceability, hold and release, withdrawal and CAPA — the trail an outbreak investigation or client audit will follow\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCamp operators and catering contractors serving oil and gas, mining, construction and infrastructure projects buy this when a client HSE audit is announced, a new site has to be mobilised against contractual food-safety requirements, or a regulator is due. What they gain is a defensible mass-catering system, deployable across projects, that protects workforce and contract together.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052858708,"sku":"AGS-01-017","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/HACCP-Labour-Camps-Management-System.png?v=1784574577"},{"product_id":"haccp-local-restaurant-chains-management-system","title":"HACCP Local Restaurant Chains Management System","description":"\u003cp\u003e\u003cem\u003eEvery branch you open is another kitchen that has to get food safety right in exactly the same way.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eLocal and regional restaurant chains share a particular problem: practice drifts between outlets as the estate grows. This HACCP-based food safety management system, worked through the Codex Alimentarius seven principles and twelve steps, closes that gap. A Restaurant Chain Food Safety Manual sets group policy and names the HACCP team, and a Restaurant HACCP Plan and Study records the hazard analysis every branch works to, so the same critical limits apply whether a kitchen opened last year or last week.\u003c\/p\u003e\n\u003cp\u003eHazard analysis, CCP identification, critical limits, monitoring, corrective action, verification, record-keeping and the prerequisite programmes beneath them are all tuned here for multi-outlet consistency: standardised recipes and processes, central supplier approval, new-branch openings and uniform hygiene standards. Checklists make HACCP a repeatable routine each outlet performs identically, training evidences food-hygiene competence in spite of the turnover typical of the sector, and every document is editable to your menus, formats and branches.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDaily CCP monitoring at branch level — critical limits, records, deviation and corrective action handled the same way in every kitchen\u003c\/li\u003e\n\u003cli\u003eCooking, cooling and reheating — time and temperature control across a standardised menu, including hold and release\u003c\/li\u003e\n\u003cli\u003eAllergen management — recipe-level identification, cross-contact control and consistent customer communication at counter and phone\u003c\/li\u003e\n\u003cli\u003eCentral supplier approval and goods-in — approved supplier list, specification, delivery acceptance and storage temperature logging\u003c\/li\u003e\n\u003cli\u003eNew branch openings — consistency verification before a site trades, and set-up checks matching the established outlets\u003c\/li\u003e\n\u003cli\u003eTakeaway and local delivery — order checks and temperature control for food handed to a driver or platform courier\u003c\/li\u003e\n\u003cli\u003eSite hygiene, internal audit and CAPA — cleaning schedules, pest control, calibration, and head-office oversight of each branch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eOwner-operators, operations managers and quality leads at growing local chains buy this when a municipal inspection has gone badly, a delivery platform or corporate client demands documented food safety, or certification becomes the price of the next contract. The result is an inspection-ready system that holds practice uniform as the estate expands.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517052924244,"sku":"AGS-01-018","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/HACCP-Local-Restaurant-Chains-Management-System.png?v=1784574577"},{"product_id":"haccp-traditional-kitchens-management-system","title":"HACCP Traditional Kitchens Management System","description":"\u003cp\u003e\u003cem\u003eAuthenticity and rigorous food safety are not in conflict, provided the traditional method itself is what gets controlled.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eTraditional and heritage kitchens serve hand-prepared cuisine made by methods that resist industrial standardisation, and conventional food-safety paperwork rarely fits them. Built on the Codex Alimentarius seven principles and twelve steps, this HACCP-based system adapts to the kitchen instead: a Traditional Kitchen Food Safety Manual sets policy and the HACCP team, and a Traditional Kitchen HACCP Plan and Study documents the hazard analysis for the dishes actually cooked.\u003c\/p\u003e\n\u003cp\u003ePrerequisite programmes, hazard analysis, CCP identification, critical limits, monitoring, corrective action, verification and record-keeping are all present, but the controls are adapted to traditional processes: slow cooking, fermentation and curing, open-flame and clay-oven methods, hand preparation and heritage recipes. Procedures and forms turn time-honoured practice into steps that are controlled, monitored and documented to modern expectations; checklists for kitchen set-up, pre-service opening and traditional cooking verification make that a daily routine; and training evidences hygiene competence while respecting the craft. Every document is editable to your recipes, methods and kitchen.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlow cooking, open-flame and clay-oven methods — setting critical limits and verifying cooking when process times vary between batches\u003c\/li\u003e\n\u003cli\u003eFermentation, curing and ambient preparation — controlling and recording steps that sit outside conventional chilled storage\u003c\/li\u003e\n\u003cli\u003eCook, hold, chill and reheat — temperature control for batch preparations carried through service and reused next day\u003c\/li\u003e\n\u003cli\u003eHand preparation and heritage recipes — personal hygiene, contact controls and menu-item specification for dishes made without machinery\u003c\/li\u003e\n\u003cli\u003eAllergen management in traditional dishes — ingredients not obvious from the dish name, and shared equipment\u003c\/li\u003e\n\u003cli\u003eSupplier approval and goods-in — approving local and artisanal suppliers, specification, delivery acceptance and storage\u003c\/li\u003e\n\u003cli\u003eSite hygiene, traceability and CAPA — cleaning, pest control, calibration, glass control, and evidence to answer a complaint or an enforcement visit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eTraditional restaurants, heritage eateries and cultural food venues take this on when an inspection is looming, a certification body has been approached, or a tourist-facing reputation needs more than trust behind it. They finish able to show a regulator or a guest that heritage cuisine is prepared with documented, monitored discipline.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517053088084,"sku":"AGS-01-019","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/HACCP-Traditional-Kitchens-Management-System.png?v=1784574577"},{"product_id":"haccp-universities-schools-and-hospitals-management-system","title":"HACCP Universities, Schools \u0026 Hospitals Management System","description":"\u003cp\u003e\u003cem\u003eWhen the people being fed are children, patients and the immunocompromised, food safety is a duty of care rather than a formality.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eInstitutional foodservice in universities, schools and hospitals feeds large populations, many of them vulnerable, under stringent regulatory, accreditation and client scrutiny. Grounded in the Codex Alimentarius seven principles and twelve steps, this HACCP-based system is built for that duty of care: an Institutional Food Safety Manual sets policy and appoints the HACCP team, and an Institutional HACCP Plan and Study documents the hazard analysis across production kitchens, dining halls and ward service.\u003c\/p\u003e\n\u003cp\u003eThe full HACCP apparatus is here — prerequisite programmes, hazard analysis, CCP identification, critical limits, monitoring, corrective action, verification and record-keeping — with sector-specific controls for mass catering, therapeutic and modified-texture diets, allergen and dietary-requirement management, ward and canteen service, and the safeguarding of vulnerable diners. Checklists convert HACCP into daily routines for kitchens and service points, training evidences hygiene competence across a large workforce, and every document is editable to your institution, menus and dietary programmes.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMass catering production — batch cooking, cooling and reheating limits, monitoring and deviation handling for dining halls and central kitchens\u003c\/li\u003e\n\u003cli\u003eTherapeutic and modified-texture diets — specification, preparation and verified delivery of the correct meal to the named diner\u003c\/li\u003e\n\u003cli\u003eAllergen and dietary-requirement management — declaration, cross-contact control and a documented check before a special diet is served\u003c\/li\u003e\n\u003cli\u003eWard and canteen service — meal service set-up, transport to the point of service and holding temperature control\u003c\/li\u003e\n\u003cli\u003eSupplier approval, goods-in and storage — approved supplier list, specification, delivery acceptance and storage temperature logging\u003c\/li\u003e\n\u003cli\u003ePrerequisite programmes — personal hygiene, fitness to work, cleaning and sanitation, pest control, maintenance and calibration\u003c\/li\u003e\n\u003cli\u003eTraceability, withdrawal and recall, internal audit and CAPA — the evidence accreditation bodies and inspectors ask to see\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eHospital quality and catering directors, university and school catering managers, and the facilities-management providers holding these contracts buy this ahead of an accreditation visit, a client contract review, or one of the frequent inspections the sector attracts. They leave with editable, documented governance that stands up when an auditor asks how a specific patient meal was controlled.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517053153620,"sku":"AGS-01-020","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/HACCP-Universities-Schools-Hospitals-Management-System.png?v=1784574577"},{"product_id":"ims-food-processing-and-manufacturing-iso-9001-iso-22000-haccp-food-gmp","title":"IMS Food Processing \u0026 Manufacturing (ISO 9001, ISO 22000, HACCP, Food GMP)","description":"\u003cp\u003e\u003cem\u003eOne documented framework that answers to quality, food safety, HACCP and GMP auditors at the same time.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThis Integrated Management System combines ISO 9001, ISO 22000 food safety management, HACCP and Food GMP into a single framework for food processors and manufacturers, covering the farm-to-fork process under your control. An Integrated Management System Manual and Integrated Management Policy set direction and define the food-safety team, while a process interaction scheme and documentation architecture show quality and food-safety requirements meeting in one system rather than two run in parallel.\u003c\/p\u003e\n\u003cp\u003eTechnically it runs from prerequisite programmes and GMP\/GHP through hazard analysis to a hazard control plan that separates CCPs from operational prerequisite programmes, supported by a hazard analysis worksheet and a HACCP verification checklist. Around that sit procedures for traceability, withdrawal and recall, control of nonconforming and potentially unsafe product, supplier and externally provided process control, calibration, emergency preparedness, and food defence and food fraud prevention through TACCP and VACCP. Checklists turn ISO 22000 and GMP requirements into daily production discipline, training builds food-hygiene, HACCP and allergen-awareness competence, and every document is editable to your products, processes and facilities.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHazard analysis and the hazard control plan — CCPs and operational prerequisite programmes, critical limits, monitoring and verification under ISO 22000\u003c\/li\u003e\n\u003cli\u003ePrerequisite programmes to Food GMP and GHP — hygiene, cleaning and disinfection verification, pest control and pre-operational start-up\u003c\/li\u003e\n\u003cli\u003eFood defence and food fraud — TACCP and VACCP assessment of deliberate contamination and ingredient adulteration\u003c\/li\u003e\n\u003cli\u003eTraceability, withdrawal and recall — batch records, control of nonconforming or potentially unsafe product, and recall reporting\u003c\/li\u003e\n\u003cli\u003eSupplier and outsourced process control — evaluation, approval and ongoing control of externally provided processes, products and services\u003c\/li\u003e\n\u003cli\u003eReceiving, storage and warehousing — goods-in acceptance criteria, storage condition checks and calibration of monitoring devices\u003c\/li\u003e\n\u003cli\u003eISO 9001 governance — context and interested parties, internal audit, management review, nonconformity and corrective action\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFood manufacturers and processors reach for this when pursuing ISO 22000 or GFSI-aligned certification, when a retailer or export customer makes a documented food-safety system a condition of supply, or when audit findings have to be closed. It removes the drafting burden of building such a system from nothing, leaving one coherent framework for auditors and customers to examine.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517053317460,"sku":"AGS-01-021","price":890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/IMS-Food-Processing-Manufacturing-ISO-9001-ISO-22000-HACCP-Food-GMP.png?v=1784574575"},{"product_id":"vitaledge-nutraceuticals-food-gmp-iso-22000-haccp-iso-9001","title":"VITALEDGE Nutraceuticals (Food GMP, ISO 22000, HACCP, ISO 9001)","description":"\u003cp\u003e\u003cem\u003eA supplement is only as credible as the batch record standing behind its label.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eNutraceutical and dietary-supplement manufacturers work at the intersection of food law and health-product regulation, where safety, potency and label accuracy are all in scope. This Integrated Management System unifies Food GMP, ISO 22000, HACCP and ISO 9001 across the supplement lifecycle: a manual and integrated management policy set accountability, an organisation chart names the food safety team, and a process interaction scheme with documentation architecture shows four sets of requirements met by one body of documentation.\u003c\/p\u003e\n\u003cp\u003eIn practice it runs from prerequisite programmes and Food GMP through hazard analysis to a hazard control plan covering CCPs and operational prerequisite programmes, with a hazard analysis worksheet and CCP decision tree behind it. Batch manufacturing records tie formulation and actives to a traceable lot, while procedures cover ingredient qualification, supplier approval, in-process and finished-product control, deviation and CAPA, traceability, withdrawal and recall. A clause-by-clause interpretation guide to ISO 22000:2018 supports the rollout, and training runs from induction and hygiene to HACCP principles and internal auditor competence.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFormulation and batch control — batch manufacturing records linking formulation, active ingredients and processing to a traceable lot\u003c\/li\u003e\n\u003cli\u003eRaw-material and active-ingredient qualification — supplier evaluation and approval, incoming acceptance and goods-receiving control\u003c\/li\u003e\n\u003cli\u003eHazard analysis and the HACCP plan — twelve steps and CCP decision tree, hazard control plan for CCPs and OPRPs, documented verification\u003c\/li\u003e\n\u003cli\u003ePrerequisite programmes to Food GMP — hygiene, cleaning and disinfection verification, pest control and pre-operational line clearance between products\u003c\/li\u003e\n\u003cli\u003eFinished-product control, release and label accuracy — nonconforming or potentially unsafe product held before anything reaches the market\u003c\/li\u003e\n\u003cli\u003eTraceability, withdrawal and recall — traceability records, recall reporting, and a records register and retention schedule\u003c\/li\u003e\n\u003cli\u003eISO 22000:2018 and ISO 9001 governance — clause interpretation, internal audit, management review, nonconformity and corrective action\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSupplement brands with their own plants, and the contract manufacturers producing for them, come to this when a certification body has been engaged, a retailer or online marketplace wants evidence of a documented food-safety system, or an export market has to be opened. Under growing scrutiny of label claims and contamination, what they need is ingredient integrity and verification they can show, in documents editable to their own formulations and facilities.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517053415764,"sku":"AGS-01-022","price":890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/VITALEDGE-Nutraceuticals-Food-GMP-ISO-22000-HACCP-ISO-9001.png?v=1784574573"},{"product_id":"gso-has-animal-feed","title":"GSO HAS - Animal Feed","description":"\u003cp\u003e\u003cem\u003eHalal integrity in the food chain begins upstream, at the feed mill.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThis kit builds a sector-specific Halal Assurance System for animal feed under the HAS framework of the GCC Standardization Organization (GSO), the regional standardization body of the Gulf Cooperation Council states. The framework asks for documented, self-sustaining internal discipline that safeguards Halal integrity continuously rather than at the moment of inspection, alongside the GSO 2055 series of product and certification standards. Feed is in scope because the permissibility of what animals eat supports the Halal status of the wider food chain.\u003c\/p\u003e\n\u003cp\u003eThe technical content follows the mill. Feed materials are assessed for permissibility, porcine derivatives, blood meal and other prohibited materials are excluded, and additives and premixes are controlled at source. Processed animal protein, tallow and rendered fats form the highest-risk stream and are verified consignment by consignment before release. Cross-contamination is tackled where it arises — intake, milling, mixing, pelleting and storage — through sequencing, flushing, cleaning and ritual cleansing, while formulations, suppliers and lots stay traceable throughout. An internal Halal committee owns the procedures, approves materials and suppliers, audits against GSO 2055-1, trains personnel and closes corrective actions between external assessments.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFeed material approval — permissibility assessment, renderer and supplier evaluation, documented approval before use\u003c\/li\u003e\n\u003cli\u003eAnimal by-product and fat control — processed animal protein, tallow and blood-derived materials verified against supplier declarations\u003c\/li\u003e\n\u003cli\u003eProduction control — dosing, mixing and pelleting worked to the approved formulation\u003c\/li\u003e\n\u003cli\u003eCarry-over prevention — sequencing, flushing, cleaning and ritual cleansing between runs\u003c\/li\u003e\n\u003cli\u003eFeed hygiene and contamination control across intake, milling and silo storage\u003c\/li\u003e\n\u003cli\u003ePackaging, labelling and Halal mark control, through to dispatch and carrier inspection\u003c\/li\u003e\n\u003cli\u003eTraceability of formulations and lots, non-conforming feed and recall\u003c\/li\u003e\n\u003cli\u003eInternal Halal audit, management review, competence and new-formula change control\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eQuality and Halal coordinators in feed mills and premix plants supplying Gulf markets, who act when a certification body assessment is booked or an importer, integrator or regulator asks for evidence of Halal control. Edited to the mill's own layout and formulations, it gives the Halal committee a system to run daily and present at surveillance.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517053579604,"sku":"AGS-02-001","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/GSO-HAS-Animal-Feed.png?v=1784574604"},{"product_id":"gso-has-cattle-slaughter","title":"GSO HAS - Cattle Slaughter","description":"\u003cp\u003e\u003cem\u003eA cattle line proves its Halal status animal by animal, or it cannot claim it at all.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eReception and lairage, ante-mortem inspection, restraint, Islamic slaughter (dhabh), bleeding, dressing, post-mortem inspection, chilling and dispatch: this kit documents the whole cattle and large-ruminant operation as a sector-specific Halal Assurance System. The scheme is the HAS framework of the GCC Standardization Organization (GSO), the standardization body of the Gulf Cooperation Council states, which calls for documented internal discipline able to hold Halal integrity in place between inspections rather than at the moment of one, applied alongside the GSO 2055 series of product and certification standards.\u003c\/p\u003e\n\u003cp\u003eSlaughter is carried out by a competent, trained Muslim slaughterman using a sharp implement with the prescribed invocation. Where stunning is permitted it must be non-lethal and verifiably reversible, so it is treated as a controlled parameter under GSO 993, backed by restraint and stunning records and dedicated cattle guidance. Complete bleeding is confirmed before dressing proceeds, and carrion or improperly slaughtered animals are excluded. After dressing the risk becomes one of identity: carcass identification, Halal marking and physical segregation through chillers, deboning and dispatch keep Halal and non-Halal production apart. An internal Halal committee holds the procedures, approves farms, feed and input materials, audits, trains the line and manages corrective actions.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCattle reception, lairage, driving and ante-mortem inspection\u003c\/li\u003e\n\u003cli\u003eRestraint and non-lethal stunning to GSO 993, with parameter setting and reversibility verification\u003c\/li\u003e\n\u003cli\u003eIslamic slaughter and bleeding, covering slaughterman competence and rostering, the invocation, implement sharpness and confirmed bleed-out\u003c\/li\u003e\n\u003cli\u003eSkinning, head checks, evisceration, splitting and post-mortem inspection\u003c\/li\u003e\n\u003cli\u003eCarcass identity and segregation through chilling, cutting, packing and the Halal mark\u003c\/li\u003e\n\u003cli\u003eCleaning, sanitation and ritual cleansing of lines, tools and equipment\u003c\/li\u003e\n\u003cli\u003eCold chain, storage, vehicle inspection, dispatch and transport\u003c\/li\u003e\n\u003cli\u003eTraceability, non-conforming product, recall and internal Halal audit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAbattoir quality managers and Halal supervisors at cattle and large-ruminant slaughterhouses selling into the Gulf, most often when an approved certification body assessment is scheduled or an importer makes Halal certification a condition of supply. Once the manual, line procedures and per-animal records are adapted to the plant, the operation generates its own evidence each shift.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517053645140,"sku":"AGS-02-002","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/GSO-HAS-Cattle-Slaughter.png?v=1784574603"},{"product_id":"gso-has-chemicals-biochemicals-and-cosmetics","title":"GSO HAS - Chemicals, Biochemicals \u0026 Cosmetics","description":"\u003cp\u003e\u003cem\u003eIn cosmetics and fine chemicals the Halal question sits in the provenance of a stearate, an enzyme or a solvent.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eChemical, biochemical and cosmetic manufacturing carries Halal risk that is invisible on a finished product sheet. Glycerine, stearates, collagen, enzymes and fatty-acid derivatives can each come from permissible or impermissible sources, and the difference is established only in the supply chain and on the record. This kit documents that verification as a sector-specific Halal Assurance System under the HAS framework of the GCC Standardization Organization (GSO), the regional standardization body of the Gulf Cooperation Council states, run alongside the GSO 2055 series of product and certification standards.\u003c\/p\u003e\n\u003cp\u003eAlcohol is a discipline of its own, with alcohol and solvent policy consistent with the applicable Halal rulings and verification covering ethanol and the microbial materials used in biochemical production. Purity and cleanliness — tahara — applies to products and to the lines themselves, with changeover and ritual cleansing between products and hygiene maintained through compounding, reaction, fermentation and filling. Every material of animal origin is tied to supplier certification and traceable to batch, and reformulation passes through Halal change control before release. The internal Halal committee approves ingredients and suppliers, audits against GSO 2055-1, trains personnel and drives corrective action between external assessments.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAnimal-derived ingredient control — stearates, glycerine, collagen and gelatine verified to source and released against supplier certification\u003c\/li\u003e\n\u003cli\u003eAlcohol, ethanol and microbial materials — permitted use, solvent policy and batch verification\u003c\/li\u003e\n\u003cli\u003eProduction control — compounding, reaction, fermentation and filling under Halal conditions\u003c\/li\u003e\n\u003cli\u003eCleanliness and tahara — line clearance, changeover and ritual cleansing between products\u003c\/li\u003e\n\u003cli\u003eLabelling and Halal mark control on chemical and cosmetic packs\u003c\/li\u003e\n\u003cli\u003eIngredient and batch traceability, non-conforming product, recall and change control on reformulation\u003c\/li\u003e\n\u003cli\u003eInternal audit against GSO 2055-1, certification readiness review and training\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eRegulatory affairs and quality leads in cosmetics, personal care, fine chemicals and biochemical production, and the consultants advising them, usually when a Gulf distributor requires Halal certification or an application to an approved certification body is being prepared. The result is an ingredient-led system in which the provenance of every sensitive material can be demonstrated and maintained through periodic surveillance.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517053808980,"sku":"AGS-02-003","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/GSO-HAS-Chemicals-Biochemicals-Cosmetics.png?v=1784574604"},{"product_id":"gso-has-packaging","title":"GSO HAS - Packaging","description":"\u003cp\u003e\u003cem\u003eA Halal product can be compromised by the material wrapped around it.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003ePackaging destined for Halal products falls inside the Halal Assurance System framework of the GCC Standardization Organization (GSO), the regional standardization body of the Gulf Cooperation Council states, and this kit documents that system for converters and packaging manufacturers. The framework expects internal control that is documented, self-sustaining and continuous rather than assembled ahead of an inspection, applied alongside the GSO 2055 series of product and certification standards. Scope runs across the manufacture and handling of packaging materials destined for Halal products.\u003c\/p\u003e\n\u003cp\u003eSubstrates, coatings, inks, adhesives and release agents must be free from porcine and other prohibited animal derivatives and from impermissible alcohol content, which puts slip agents, stearates, glycerine and gelatine-derived additives under documented scrutiny and calls for supplier declarations and certificates for every raw material of animal origin. Migration is handled as a technical question in its own right, with ink and solvent verification supported by dedicated additives and migration guidance. Hygiene and contamination control run through compounding, extrusion, lamination and forming; artwork, plate and printing control keep the Halal mark aligned with what was approved; and segregated, clearly identified storage means material intended for Halal lines is never mixed with the rest.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePackaging material approval, covering substrates, coatings, adhesives and additives before first use\u003c\/li\u003e\n\u003cli\u003eAnimal-derived additive control for slip agents, stearates, glycerine and gelatine, verified against supplier declarations\u003c\/li\u003e\n\u003cli\u003eInks, solvents, coatings and adhesives, including alcohol content and migration verification\u003c\/li\u003e\n\u003cli\u003eProduction control through compounding, extrusion, lamination and forming\u003c\/li\u003e\n\u003cli\u003eChangeover, cleaning and ritual cleansing between jobs\u003c\/li\u003e\n\u003cli\u003eArtwork, plate, printing and Halal mark control\u003c\/li\u003e\n\u003cli\u003eSegregated storage, identification, handling and dispatch to Halal customers\u003c\/li\u003e\n\u003cli\u003eTraceability, non-conforming product, recall and internal Halal audit against GSO 2055-1\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eTechnical and quality managers at film, carton, label and closure manufacturers whose customers hold Halal certification and are asking them to prove that what they supply is compatible with it. The trigger is usually a brand owner extending Halal requirements down its supply chain, or the plant applying to a certification body in its own right. Adapted to the site's substrates and print processes, it answers questions on additives, inks and segregation whenever a customer or auditor asks.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517053874516,"sku":"AGS-02-004","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/GSO-HAS-Packaging.png?v=1784574603"},{"product_id":"gso-has-poultry-slaughter","title":"GSO HAS - Poultry Slaughter","description":"\u003cp\u003e\u003cem\u003eAt poultry line speeds, Halal compliance is something you monitor by the hour.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003ePoultry processing compresses live-bird reception, ante-mortem checks, stunning, slaughter, bleeding, scalding, defeathering, evisceration, chilling and dispatch into one fast continuous line. This kit documents that line as a sector-specific Halal Assurance System under the HAS framework of the GCC Standardization Organization (GSO), the standardization body of the Gulf Cooperation Council states, applied alongside the GSO 2055 series of product and certification standards. The framework wants documented internal discipline that safeguards Halal integrity through every shift, not a condition demonstrated once for an inspector.\u003c\/p\u003e\n\u003cp\u003eSlaughter is performed by competent Muslim slaughtermen with the prescribed invocation, and line speed becomes a control point in its own right: it must allow every bird to be properly slaughtered, with complete neck cuts and bleed-out verified and birds dead on arrival rejected. Where water-bath stunning is used, parameters are set and tested so that stunning stays non-lethal, with reversibility and recovery testing recorded under GSO 993 and supported by validation and mechanical slaughter guidance. Past the kill line the concern turns to identity, as carcass marking and segregation through chilling, cut-up and packing prevent mixing with non-Halal product. Hourly monitoring, the slaughterman register and internal audit give the Halal committee evidence to approve inputs, correct deviations and sustain the system.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLive bird reception, ante-mortem checks and hanging — including rejection of birds dead on arrival\u003c\/li\u003e\n\u003cli\u003eWater-bath stunning under GSO 993 — parameter setting, reversibility and recovery testing\u003c\/li\u003e\n\u003cli\u003eSlaughter (dhabh) and mechanical slaughter — slaughterman competence, invocation, neck-cut verification and bleed-out\u003c\/li\u003e\n\u003cli\u003eLine speed and slaughter monitoring across the shift\u003c\/li\u003e\n\u003cli\u003eScalding, plucking, evisceration and inspection\u003c\/li\u003e\n\u003cli\u003eChilling, cut-up, packing, labelling and Halal mark control\u003c\/li\u003e\n\u003cli\u003eCold chain, storage, vehicle inspection and dispatch\u003c\/li\u003e\n\u003cli\u003eCleaning, ritual cleansing, traceability, recall and internal Halal audit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eQuality managers and Halal committee chairs in poultry slaughterhouses supplying Gulf importers, retailers and regulators, who reach for it when certification is being sought or renewed and the line has to show hour-by-hour control. With the procedures and records matched to the plant's stunner settings and line configuration, deviations are caught and closed on the day they occur.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054038356,"sku":"AGS-02-005","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/GSO-HAS-Poultry-Slaughter.png?v=1784574603"},{"product_id":"gso-has-processed-foods","title":"GSO HAS - Processed Foods","description":"\u003cp\u003e\u003cem\u003eIn processed food, Halal status is decided in the formulation and defended in the changeover.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eComplex recipes are where Halal control is hardest: one product can carry dozens of raw materials, additives, enzymes, flavourings and processing aids, each with its own provenance, and that complexity is what makes ingredient control decisive. This kit documents a sector-specific Halal Assurance System for processed food manufacturing under the HAS framework of the GCC Standardization Organization (GSO), the regional standardization body of the Gulf Cooperation Council states, applied alongside the GSO 2055 series of product and certification standards. Its premise is that Halal integrity is held in place by the manufacturer's own continuous discipline, not by the outcome of a periodic inspection.\u003c\/p\u003e\n\u003cp\u003eNothing enters a formulation without documented approval. Alcohol, porcine and other prohibited derivatives are excluded, with particular attention to hidden sources such as gelatine, emulsifiers, rennet and carrier solvents; verification covers ethanol and microbial materials alongside animal-derivative consignments of meat, fats and enzymes. Reformulation moves through change control rather than being settled at the bench. On the floor, scheduling and validated cleaning separate Halal from non-Halal runs, with ritual cleansing where required, and traceability runs from ingredient lot to finished product so any claim can be reconstructed afterwards. Internal audit against GSO 2055-1 feeds the Halal committee's management review and corrective actions.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eApproval of raw materials, additives, enzymes, flavourings and processing aids before use\u003c\/li\u003e\n\u003cli\u003eAnimal-derivative control for meat, gelatine, fats and enzymes, verified and released by consignment\u003c\/li\u003e\n\u003cli\u003eAlcohol, ethanol and microbial materials, including carrier solvents and other hidden sources\u003c\/li\u003e\n\u003cli\u003eFormulation, weighing and processing control on the batch record\u003c\/li\u003e\n\u003cli\u003eScheduling, validated cleaning and ritual cleansing between Halal and non-Halal runs\u003c\/li\u003e\n\u003cli\u003ePackaging, labelling and Halal mark control\u003c\/li\u003e\n\u003cli\u003eTraceability from ingredient lot to finished product, with non-conformity and recall\u003c\/li\u003e\n\u003cli\u003eNew product development, reformulation change control and internal Halal audit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eQuality assurance and product development managers in food manufacturers running multi-ingredient portfolios for Gulf markets, where a buyer or importer has made Halal certification a condition of listing or a certification body assessment is in the diary. It makes ingredient decisions traceable, keeps reformulation under control, and gives the Halal committee something to review that reflects what the plant does.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054103892,"sku":"AGS-02-006","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/GSO-HAS-Processed-Foods.png?v=1784574604"},{"product_id":"gso-has-retail","title":"GSO HAS - Retail","description":"\u003cp\u003e\u003cem\u003eThe Halal sign above a counter has to be defensible all the way back to goods-in.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eRetail sits at the end of the Halal chain and carries the claim the customer actually reads. This kit documents a Halal Assurance System for stores that receive, display, handle and sell Halal products, built on the HAS framework of the GCC Standardization Organization (GSO), the regional standardization body of the Gulf Cooperation Council states, and applied alongside the GSO 2055 series of product and certification standards. What it asks of a store is documented, self-sustaining discipline, so Halal control is maintained day to day rather than reconstructed before an external assessment.\u003c\/p\u003e\n\u003cp\u003eControl starts at goods receiving, where Halal status is verified before stock is accepted and meat and poultry are checked back to their slaughter source. Back-store storage and refrigeration are segregated and identified; butchery, delicatessen, kitchen and display areas work with dedicated equipment and utensils; and in-store preparation, labelling, signage and consumer-facing Halal claims are controlled so that what is displayed matches what was approved. Staff are trained in correct Halal handling and the training recorded, cleaning and ritual cleansing are scheduled, and complaints, withdrawal and recall have defined routes. Daily opening and closing checks, an outlet register and internal audit against GSO 2055-1 give the Halal committee what it needs to review performance, approve new products, suppliers, departments and layouts, and act on non-conformities.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGoods receiving and the Halal acceptance gate, with meat and poultry verified back to an approved slaughter source\u003c\/li\u003e\n\u003cli\u003eBack-store storage, refrigeration and segregation from non-Halal stock\u003c\/li\u003e\n\u003cli\u003eCounter, delicatessen, kitchen and display handling with dedicated equipment and utensils\u003c\/li\u003e\n\u003cli\u003eLabelling, signage and Halal mark control over consumer-facing claims\u003c\/li\u003e\n\u003cli\u003eCold chain and display temperature monitoring, cleaning and ritual cleansing\u003c\/li\u003e\n\u003cli\u003eCustomer communication, complaints, traceability, withdrawal and recall\u003c\/li\u003e\n\u003cli\u003eDaily store checks, internal Halal audit and staff competence\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCompliance and store operations managers in supermarkets, hypermarkets and food retail groups in the Gulf, and the consultants who prepare them, usually when a chain is being taken to certification or a regulator has questioned a Halal claim. Adapted to the group's departments and layouts, it puts every outlet on one documented standard with daily records a certification body can assess.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054267732,"sku":"AGS-02-007","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/GSO-HAS-Retail.png?v=1784574604"},{"product_id":"gso-has-warehouses-and-distribution","title":"GSO HAS - Warehouses \u0026 Distribution","description":"\u003cp\u003e\u003cem\u003eA Halal Assurance System for the operator that owns the goods-in bay, the racking and the fleet, where Halal status is most easily lost.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThis documentation set implements a sector-specific Halal Assurance System for warehousing, distribution and transport under the framework of the GCC Standardization Organization (GSO), the regional standardisation body of the Gulf states. It is written for the company being audited rather than the body doing the auditing: the operator, cold store or haulier that holds and moves the goods.\u003c\/p\u003e\n\u003cp\u003eThe framework calls for a documented internal discipline that protects Halal integrity continuously rather than at inspection time, alongside the GSO 2055 series of product and certification standards. An internal Halal committee approves clients, suppliers and products, runs internal audits and closes corrective actions between external assessments. The controls then follow the goods: an acceptance gate decides what may enter, segregation rules keep Halal and non-Halal stock apart, seals and shipment documentation carry Halal identity onto the road, and ritual cleansing of equipment used for prohibited materials is recorded rather than assumed.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eInbound acceptance: client, supplier and product approval, with Halal-slaughter verification for meat and poultry\u003c\/li\u003e\n\u003cli\u003eSegregated storage and stock control — dedicated zones, racking, container rules and daily site checks\u003c\/li\u003e\n\u003cli\u003eCold chain management for chilled and frozen holding, with out-of-limit stock routed to hold\u003c\/li\u003e\n\u003cli\u003eOutbound loading and transport: vehicle inspection, co-loading limits, seals and delivery documentation\u003c\/li\u003e\n\u003cli\u003eCleaning and ritual cleansing of vehicles, equipment and surfaces\u003c\/li\u003e\n\u003cli\u003eSite hygiene, pest control and good distribution practice, with traceability, holds, returns and recall support\u003c\/li\u003e\n\u003cli\u003eInternal Halal audit, management review and change control for new clients, sites and vehicles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eThird-party logistics operators, cold stores, distributors and hauliers moving Halal goods within or into GCC markets. Work usually starts when a Gulf importer asks how Halal integrity is protected in the warehouse and on the road, or when a certification body assessment against the applicable GSO standards is scheduled. After that the acceptance gate tells the goods-in clerk what may be booked in, the loading rules tell the loader what may share a vehicle, and the auditor is shown records made at the time.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054300500,"sku":"AGS-02-008","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/GSO-HAS-Warehouses-Distribution.png?v=1784574604"},{"product_id":"halal-certification-gso-2055-22021-and-uae-s-gso-2055-22021","title":"Halal certification GSO 2055-22021 \u0026 UAE.S GSO 2055-22021","description":"\u003cp\u003e\u003cem\u003eEvery manual and sector checklist carries the UAE.S designation as well as the GSO one, so one certification operation answers both.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eGSO 2055-2:2021 sets the requirements for accredited Halal certification bodies and for the certification process and the United Arab Emirates adopts it as a national standard under the UAE.S designation. The two texts are aligned, which is what lets one certification operation serve both wider Gulf trade and UAE market entry. The guidance here is read against the Gulf text clause by clause, and every sector assessment carries the designation an Emirati authority expects quoted back to it.\u003c\/p\u003e\n\u003cp\u003eThe mapping is where the work sits. Food, slaughterhouses, cosmetics, packaging, feedstuff, medical devices, animal by-products and hospitality services each route to their own designation and assessment, recorded before an audit is planned rather than argued during it. Beneath the certification body sits the Halal Assurance System expected of the certified organisation, directed by an internal Halal committee handling ingredient approval, internal auditing, training and corrective action.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eClause-by-clause alignment of GSO 2055-2:2021 with its UAE.S adoption, whichever designation a client's market quotes\u003c\/li\u003e\n\u003cli\u003eFood and slaughter assessment under UAE.S GSO 2055-1 and UAE.S GSO 993\u003c\/li\u003e\n\u003cli\u003eNon-food sectors: cosmetics under UAE.S GSO 2055-4, packaging under UAE.S GSO 2652, feedstuff under UAE.S GSO 2578, medical devices under UAE.S GSO 2680, animal bone, skin and hair under UAE.S GSO 2670\u003c\/li\u003e\n\u003cli\u003eHospitality services under UAE.S 5024, for service operations rather than manufacturing sites\u003c\/li\u003e\n\u003cli\u003eHygiene and good manufacturing practice beneath the Halal claim: GSO ISO 22000, GSO ISO 22716, GSO 1694 and GSO 21\u003c\/li\u003e\n\u003cli\u003eEvidence an Emirati authority asks to see: conformity mapping against GSO 2055-2, normative references in force, and the standards determination behind each certificate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCertification bodies and conformity assessment units whose certificates must be accepted inside the UAE as well as across the Gulf. The reason to take this set rather than the Gulf-only edition is practical: the manuals and sector checklists already carry the UAE.S designation, so a body applying for accreditation, extending its scope into Halal, or answering an importer that quotes the national standard has nothing left to re-map.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054529876,"sku":"AGS-02-009","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Halal-certification-GSO-2055-22021-UAE-S-GSO-2055-22021.png?v=1784574577"},{"product_id":"halal-certification-gso-2055-2-2021","title":"Halal certification GSO 2055-2 2021","description":"\u003cp\u003e\u003cem\u003eThe machinery behind a GSO 2055-2:2021 Halal certificate: competent auditing, a decision taken away from the auditor, and a record that survives an accreditation assessment.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eGSO 2055-2:2021 governs bodies that provide Halal certification in the Gulf region, and the process by which they do it, under the GCC Standardization Organization. Its concern is that certificates are granted through competent, impartial and consistently operated conformity assessment, so markets can rely on what a Halal mark asserts. It covers criteria for the body itself, auditor competence and independence of the certification decision, complementing the product requirements of the companion GSO 2055-1 standard.\u003c\/p\u003e\n\u003cp\u003eAt the client the criteria are specific: permissible ingredients, proper Islamic slaughter for meat and poultry, exclusion of swine, blood, carrion and alcohol, segregation of Halal and non-Halal goods, traceability from raw material to finished product, and control of cross-contamination in processing, storage and transport. Those are what the audit checklists test, against GSO 2055-1 for food, GSO 993 for slaughterhouses and GSO 1694 and GSO 21 for hygiene. The body then audits itself against ISO\/IEC 17065 and GSO 2055-2.\u003c\/p\u003e\n\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eScheme ownership and scope determination, including provisional certification arrangements\u003c\/li\u003e\n\u003cli\u003eEvaluation and inspection — initial documentation review, site audit, external laboratories and audit reporting\u003c\/li\u003e\n\u003cli\u003eIndependence of the certification decision — separation from the audit, the review and the record behind it\u003c\/li\u003e\n\u003cli\u003eImpartiality management — engagement risk assessment, safeguarding committee oversight and declared conflicts\u003c\/li\u003e\n\u003cli\u003eCertificate status — issue, renewal, suspension, reinstatement, revocation and the public listing of certified establishments\u003c\/li\u003e\n\u003cli\u003eSurveillance and recertification planning across a portfolio of certified clients\u003c\/li\u003e\n\u003cli\u003eInternal audit against ISO\/IEC 17065 and GSO 2055-2, with quality objectives and fee calculation\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eA Gulf certification or inspection body standing up the operation an accreditation assessor will take apart, and the consultants who build it. Most are part-way through an accreditation application, or answering a regulator about a decision already taken. What changes is who may decide what: the audit team reports, a reviewer independent of that audit decides, the registers say what is genuinely in force, and a suspension follows a written route rather than a phone call.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054562644,"sku":"AGS-02-010","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Halal-certification-GSO-2055-2-2021.png?v=1784574577"},{"product_id":"halal-certification-integrated-gso-uae-s-oicsmiic-jakim-sjph","title":"Halal certification INTEGRATED-GSO, UAE.S, OICSMIIC, JAKIM, SJPH","description":"\u003cp\u003e\u003cem\u003eGulf, Emirati, OIC, Malaysian and Indonesian Halal requirements from one governance core: the documentation is unified, the assessments stay separate.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThis integrated system runs the Gulf standards of the GCC Standardization Organization and the United Arab Emirates national standard (UAE.S), OIC\/SMIIC 2:2019, Malaysia's MS 1500:2019 associated with JAKIM, and Indonesia's SNI 99002 and 99003 within the SJPH regime administered by BPJPH. Governance, impartiality, competence and certification decision-making are written once, and each framework then carries its own compliance module. What this removes is duplicated documentation, not duplicated assessment: each framework is still assessed on its own terms, by a body accredited or mutually recognised under it.\u003c\/p\u003e\n\u003cp\u003eWhere the frameworks overlap, the consolidated requirement is set at the strictest common criterion. Where they diverge, the difference is carried by the module: the Malaysian module works in dhabh and sertu terms, the Indonesian module adds the Halal supervisor and BPJPH-facing records, the Gulf and Emirati module routes each product category to its own sector checklist, and the OIC\/SMIIC module governs audit time determination and competence criteria.\u003c\/p\u003e\n\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eA shared core — impartiality, competence, document control and decision-making written once\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGulf and UAE\u003c\/strong\u003e — GSO 2055-2:2021 and its UAE.S adoption, each product category on its own sector checklist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOIC member states\u003c\/strong\u003e — OIC\/SMIIC 2:2019, audit time determined rather than estimated, competence evidenced against criteria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMalaysia\u003c\/strong\u003e — MS 1500:2019 and JAKIM-linked recognition, with dhabh evidence and sertu cleansing verified separately\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndonesia\u003c\/strong\u003e — SNI 99002 and 99003 under the mandatory SJPH regime, with a named Halal supervisor\u003c\/li\u003e\n\u003cli\u003eRecognition mapping — where the schemes converge, where they diverge and which criterion governs\u003c\/li\u003e\n\u003cli\u003eMulti-scheme administration — scheme and certificate registers, and control of the Halal mark\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCertification bodies and Halal assurance teams operating in more than one of these jurisdictions, and the consultants who set them up. Producers appear only as the audited party: what they find is the criteria an auditor works from, not the Halal Assurance System a producer must itself run. What the core replaces is the same impartiality question answered separately for every scheme owner, with module views maintained through surveillance under each framework.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054628180,"sku":"AGS-02-011","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Halal-certification-INTEGRATED-GSO-UAE-S-OICSMIIC-JAKIM-SJPH.png?v=1784574577"},{"product_id":"halal-certification-ms1500","title":"Halal certification MS1500","description":"\u003cp\u003e\u003cem\u003eMS 1500:2019 turned into a scheme an auditor can work from: dhabh at the abattoir, sertu against Annex A, toyyiban along the chain.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eMS 1500:2019 is Malaysia's national standard for the production, preparation, handling and storage of Halal food, closely associated with JAKIM, the Department of Islamic Development Malaysia, which oversees official Halal certification there. Its governing idea is that food must be both Halal, meaning lawful, and toyyiban, meaning wholesome and safe. Access to the Malaysian market, and to export markets that respect JAKIM-linked certification, runs through conformity with it.\u003c\/p\u003e\n\u003cp\u003eSlaughter must be dhabh, performed by a competent Muslim in accordance with Shariah, and is examined in its own right rather than folded into a general site audit. Prohibited materials — swine, dogs, blood, carrion and intoxicants — are excluded outright, and wherever equipment or premises have contacted them, sertu cleansing is verified against MS 1500 Annex A. Around those specifics run permissible sourcing, dedicated equipment, segregation, hygienic handling and traceability. What is documented is the certification operation, not a producer's own assurance system.\u003c\/p\u003e\n\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHalal and toyyiban criteria along the chain — sourcing, processing, packaging, labelling, storage and distribution\u003c\/li\u003e\n\u003cli\u003eSlaughter assessment — dhabh by a competent Muslim slaughterman, and the evidence taken at the abattoir\u003c\/li\u003e\n\u003cli\u003eSertu verification against MS 1500 Annex A wherever prohibited materials have been in contact\u003c\/li\u003e\n\u003cli\u003ePlacing an applicant in the Malaysian Halal standards landscape before an audit is scoped\u003c\/li\u003e\n\u003cli\u003eThe certification route — application, documentation review, site audit, an independent decision review and surveillance\u003c\/li\u003e\n\u003cli\u003eVerified at the client between audits — ingredient verification, traceability and the internal Halal committee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCertification bodies and consultancies serving the Malaysian market or exporters into it. The work usually begins with an application for recognition to operate a Halal scheme, or with an established operation whose slaughter and sertu evidence would not survive review. Producers preparing for assessment sit on the other side: the checklists show what an auditor will ask for, but the scheme belongs to the body doing the asking, which ends with tools an auditor can carry into an abattoir.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054792020,"sku":"AGS-02-012","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Halal-certification-MS1500.png?v=1784574575"},{"product_id":"halal-certification-oic-smiic-2-2019","title":"Halal certification OIC SMIIC 2 2019","description":"\u003cp\u003e\u003cem\u003eOIC\/SMIIC 2:2019 run as an audit programme: duration calculated, teams selected against competence, decisions recorded apart from the audits that fed them.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eOIC\/SMIIC 2:2019 sets general requirements for bodies providing Halal certification. Issued by the Standards and Metrology Institute for Islamic Countries, an affiliated body of the Organisation of Islamic Cooperation, it works with the companion standard on Halal food to harmonise criteria across OIC member states, reduce fragmentation and support mutual recognition. Here that is reduced to specifics: an auditor qualified through witnessed audits before assignment, an audit whose duration is calculated rather than negotiated, and a decision record readable years later against its report.\u003c\/p\u003e\n\u003cp\u003eThe architecture is risk-based and audit-led. Risk management, competence and audit team selection come first; the audit programme and its duration are set before scheduling; initial certification runs in two stages, with sampling, inspection and testing. Decision, surveillance, recertification, special audits and suspension or scope reduction complete the cycle. The certified organisation in turn runs a Halal Assurance System under an internal Halal committee.\u003c\/p\u003e\n\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRisk-based governance — impartiality and Islamic values, code of conduct, confidentiality and risk assessment\u003c\/li\u003e\n\u003cli\u003eAudit programme design — audit time determination, team selection and control of outsourcing\u003c\/li\u003e\n\u003cli\u003eTwo-stage initial certification — documentation review, site assessment, sampling, inspection and testing\u003c\/li\u003e\n\u003cli\u003eCertification decision and maintenance — surveillance, recertification, special audits, suspension and scope reduction\u003c\/li\u003e\n\u003cli\u003eSite criteria under OIC\/SMIIC 1:2019 for food and OIC\/SMIIC 6:2019 for premises and food service, with scheme management under OIC\/SMIIC 33:2020\u003c\/li\u003e\n\u003cli\u003ePersonnel competence — criteria, witnessed audits and evaluation records for auditors and Halal experts\u003c\/li\u003e\n\u003cli\u003eControlled information — audit plans, reports, decision records and certificates on set formats\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCertification bodies seeking recognition under the OIC\/SMIIC framework, and the quality managers who must answer for a decision taken months earlier. Most come to it while preparing for accreditation, or because clients export into OIC member states adopting SMIIC standards. What they gain is traceability over their own work: why a client was given the days it was given, which auditor was witnessed against which scope, and a decision file that reads the same two years later.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517054988628,"sku":"AGS-02-013","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Halal-certification-OIC-SMIIC-2-2019.png?v=1784574576"},{"product_id":"halal-certification-sni-99002-99003","title":"Halal certification SNI 99002 99003","description":"\u003cp\u003e\u003cem\u003ePoultry under SNI 99002:2016, ruminants under SNI 99003:2018 — Indonesia's slaughtering audits written up as a scheme, species by species.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eSNI 99002 and SNI 99003 are Indonesian National Standards inside the country's mandatory Halal certification regime. They support the Halal product assurance system known as SJPH, overseen by BPJPH, the Halal Product Assurance Organizing Agency, with the associated fatwa and inspection bodies, and define requirements for the Halal product process and the assurance system behind it. In one of the world's largest Halal markets, conformity is for many categories a legal condition of sale.\u003c\/p\u003e\n\u003cp\u003eAssessment is split by species and by process: poultry slaughtering against SNI 99002:2016, ruminant slaughtering against SNI 99003:2018, each with its own route and evidence. At the line the auditor works through who performed the slaughter and the competence evidence behind them, whether the method conforms to the standard for that species, and — where stunning is applied beforehand — the animal welfare verification. Behind the line sits the SJPH obligation on the certified operation: ingredient origin, segregation, traceability and cleansing under a named Halal supervisor.\u003c\/p\u003e\n\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePoultry slaughtering audits under SNI 99002:2016 — process conformity, slaughterman competence and the records at the line\u003c\/li\u003e\n\u003cli\u003eRuminant slaughtering audits under SNI 99003:2018 — a separate route, evidence and auditor competence\u003c\/li\u003e\n\u003cli\u003eStunning and animal welfare verification wherever stunning is applied before slaughter\u003c\/li\u003e\n\u003cli\u003eSJPH obligations on the certified operation — named Halal supervisor, internal audit and corrective action between visits\u003c\/li\u003e\n\u003cli\u003eIngredient origin, segregation, traceability and cleansing across processing, packaging, storage and logistics\u003c\/li\u003e\n\u003cli\u003eCertificate status changes — renewal, suspension, reinstatement and revocation, and what the client is told\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eHalal inspection bodies and certification bodies inside Indonesia's mandatory system operate this; poultry and ruminant abattoirs are what it assesses, not who runs it, though consultants preparing a slaughterhouse use the same checklists to rehearse the visit. It is taken on when a body prepares for assessment by the national authority, or when existing paperwork will not survive an inspection visit. The scheme then settles which species standard governs an applicant and which auditor may sign for it.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517055021396,"sku":"AGS-02-014","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Halal-certification-SNI-99002-99003.png?v=1784574575"},{"product_id":"halal-certification-uae-s-gso-2055-2-2021","title":"Halal certification UAE S GSO 2055-2 2021","description":"\u003cp\u003e\u003cem\u003eThe UAE adoption of GSO 2055-2:2021, written up as an operating scheme: application, assessment, decision, surveillance, and who may display the mark.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eUAE.S GSO 2055-2:2021 adopts the Gulf standard as a United Arab Emirates national standard, setting requirements for bodies that certify Halal products and services and for the certification process. National adoption keeps Emirati expectations aligned with the wider GCC framework while oversight stays with the UAE standardisation and conformity authorities, so a certificate issued for this market is the output of competent, impartial and rigorous conformity assessment.\u003c\/p\u003e\n\u003cp\u003eIt is written for the certification body, not its clients: the operating criteria the body works to, and the GSO 2055 product requirements it assesses against — permissible sources, compliant Islamic slaughter, exclusion of swine derivatives, alcohol, blood and carrion, segregation of Halal and non-Halal materials, supply-chain traceability, and control of cross-contamination in shared operations. Internal audit is mapped to ISO\/IEC 17065 alongside GSO 2055-2, under committees for impartiality, Halal and Islamic affairs, and appeals.\u003c\/p\u003e\n\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCertification lifecycle — application and contract review, documentation review, evaluation audit, decision, surveillance and recertification.\u003c\/li\u003e\n\u003cli\u003eImpartiality governance — threats assessed and treated, with auditors kept apart from those who decide.\u003c\/li\u003e\n\u003cli\u003eSector assessment — food, cosmetics, slaughterhouses, feedstuff, packaging, medical devices, animal bone, skin and hair, and hospitality, each against its own UAE.S adoption.\u003c\/li\u003e\n\u003cli\u003eHygiene and food safety — GMP against GSO ISO 22000 and 22716, hygiene against GSO 1694 and 21.\u003c\/li\u003e\n\u003cli\u003eCertificate and mark control — issue, renewal, suspension, reinstatement, revocation and the conditions for displaying the mark.\u003c\/li\u003e\n\u003cli\u003eAuditor competence — qualification criteria by scheme and sector, evaluation before assignment, monitoring afterwards.\u003c\/li\u003e\n\u003cli\u003eComplaints, appeals and outsourcing — challenges heard outside the decision, and control of subcontracted evaluation and laboratories.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCertification bodies, conformity assessment bodies and the consultants who set them up, pursuing accreditation or UAE recognition to issue Halal certificates. An accreditation application, an ISO\/IEC 17065 assessment or a scheme extension into new Halal sectors brings them to it. What they take away is a scheme with written decision rules, impartiality safeguards and certificate controls, ready to brand and put in front of an assessor.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517055218004,"sku":"AGS-02-015","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Halal-certification-UAE-S-GSO-2055-2-2021.png?v=1784574577"},{"product_id":"integrated-has-animal-feed-gso-jakim-sjph-smiic-uae-s","title":"Integrated HAS - Animal Feed (GSO, JAKIM, SJPH, SMIIC, UAE.S)","description":"\u003cp\u003e\u003cem\u003eFeed integrity is where the Halal food chain starts, and this system puts documented control on every intake, mix and changeover in the mill.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eA Halal Assurance System scoped to animal feed production, written so one documented system answers five regimes: GSO in the Gulf, the UAE national standard UAE.S, JAKIM in Malaysia, SJPH under BPJPH in Indonesia, and the OIC\/SMIIC series. Where they diverge, the strictest common criterion applies, so the manual and procedures are not rewritten per market. Feed sits upstream, and its integrity supports the Halal status of the wider food chain.\u003c\/p\u003e\u003cp\u003eA mill runs on shared assets: intake, mixing and conveying equipment carries several formulations in a day, so a batch's Halal status depends on what ran before it and how the line was cleaned. Approval is therefore documented at material level, porcine derivatives, blood meal and other prohibited materials are excluded outright, and cleaning between runs is verified rather than assumed. An internal Halal committee owns the approvals, audits, training and corrective action between external assessments.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eFeed material permissibility — ingredient, additive and premix approval against documented evidence.\u003c\/li\u003e\n\u003cli\u003eIncoming verification — supplier Halal evidence and a material risk assessment checked before a lot enters the mill.\u003c\/li\u003e\n\u003cli\u003eFormulation and production control — batch monitoring tying each run to approved formulations and materials.\u003c\/li\u003e\n\u003cli\u003eSegregation and changeover — dedicated lines, run sequencing, verified cleaning and ritual cleansing (sertu) after a prohibited material has run.\u003c\/li\u003e\n\u003cli\u003eStorage, transport and distribution — identification and segregation held from silo to delivery point.\u003c\/li\u003e\n\u003cli\u003eTraceability and recall — lots followed from intake to delivered feed, with the recall route set out in advance.\u003c\/li\u003e\n\u003cli\u003eLabelling and Halal mark control — claim wording and artwork approved against supplier declarations before print.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eFeed millers, compound feed and premix producers, and integrators running their own mills for Halal-certified livestock and poultry chains. The usual trigger is a customer or regulator pushing Halal assurance upstream into feed, or an assessment against more than one scheme in a year. What they hand over at audit is approved-material evidence, cleaning verification and lot traceability — the same records whichever regime is asking.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517055447380,"sku":"AGS-02-016","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Integrated-HAS-Animal-Feed-GSO-JAKIM-SJPH-SMIIC-UAE-S.png?v=1784574573"},{"product_id":"integrated-has-cattle-slaughter-gso-jakim-sjph-smiic-uae-s","title":"Integrated HAS - Cattle Slaughter (GSO, JAKIM, SJPH, SMIIC, UAE.S)","description":"\u003cp\u003e\u003cem\u003eOne cattle slaughter system written for the Gulf, the UAE, Malaysia, Indonesia and OIC member states at once, rather than five separate files.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA sector-specific Halal Assurance System for cattle and other large ruminants. It consolidates the GCC Standardization Organization (GSO), Malaysia's JAKIM, Indonesia's SJPH administered by BPJPH, the OIC\/SMIIC standards and the UAE national standard (UAE.S), taking the \u003cstrong\u003estrictest common criterion at each control point\u003c\/strong\u003e so one documented system holds in all five jurisdictions. Scope runs the whole line: animal reception, ante-mortem inspection, the slaughter act, bleeding, dressing, post-mortem inspection, chilling and dispatch.\u003c\/p\u003e\n\u003cp\u003eRitual controls are documented rather than assumed. Slaughter (dhabh and nahr) is performed by a competent, trained Muslim slaughterman using a sharp implement with the prescribed invocation; any permitted stunning must be \u003cstrong\u003enon-lethal and verifiably reversible\u003c\/strong\u003e, with that verification recorded. Complete bleeding is confirmed, carrion and improperly slaughtered animals are excluded, and carcass identification, Halal stamping and physical segregation through chillers, deboning and dispatch prevent mixing with non-Halal production. Accredited or mutually recognised certification bodies assess it against the combined requirements, maintained through ongoing surveillance.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAnimal reception, welfare handling and ante-mortem inspection\u003c\/li\u003e\n\u003cli\u003eSlaughterman qualification, tool condition and the slaughter act (dhabh and nahr)\u003c\/li\u003e\n\u003cli\u003eStunning control and verification of a non-lethal, reversible stun\u003c\/li\u003e\n\u003cli\u003eBleeding confirmation, with isolation and disposal of non-Halal carcasses\u003c\/li\u003e\n\u003cli\u003eCarcass stamping, certification and segregated chilling, deboning and dispatch\u003c\/li\u003e\n\u003cli\u003eEquipment cleaning and ritual cleansing; facility registration and dedication\u003c\/li\u003e\n\u003cli\u003eWhere the five regimes diverge, checked individually as well as together\u003c\/li\u003e\n\u003cli\u003eInternal integrated audit, corrective action, management review and slaughterman competence\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCattle abattoirs, beef processors and the Halal consultants advising them, exporting to more than one Muslim market where a file per scheme has become unmanageable. The trigger is usually a certification body assessment, a new market registration, or a single-scheme certificate that no longer covers the export list. You finish with one system, a slaughter-floor record trail and regime-specific checklists, so an assessor from any of the five frameworks works from the same evidence.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517055611220,"sku":"AGS-02-017","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Integrated-HAS-Cattle-Slaughter-GSO-JAKIM-SJPH-SMIIC-UAE-S.png?v=1784574578"},{"product_id":"integrated-has-chemicals-biochemicals-and-cosmetics-gso-jakim-sjph-smiic-uae-s","title":"Integrated HAS - Chemicals, Biochemicals \u0026 Cosmetics (GSO, JAKIM, SJPH, SMIIC, UAE.S)","description":"\u003cp\u003e\u003cem\u003eA supplier that will not say what its glycerine was made from still leaves you with a Halal decision to take, and this system is how that decision is evidenced.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eIn chemicals, biochemicals and cosmetics, Halal status is rarely legible on a specification sheet: a processed derivative arrives named by what it does rather than by the material it was made from, so its origin has to be established rather than read. This documentation builds a Halal Assurance System around that problem, reconciling Malaysia's JAKIM, Indonesia's SJPH under BPJPH, the Gulf GSO standards, the UAE national standard UAE.S and the OIC\/SMIIC series into one approach that follows the strictest common criterion where they differ.\u003c\/p\u003e\u003cp\u003eMaterial origin is the first of two control lines. Glycerine, stearates, collagen, enzymes and fatty-acid derivatives must be traced to a permissible source, with supplier certification held for everything of animal origin. Alcohol is the second: a stated position on ethanol and solvent use consistent with the applicable Halal rulings, applied at formulation and evidenced batch by batch. Purity and cleanliness (tahara), najis-free production and GMP control sit around both, owned by an internal Halal committee that approves materials and suppliers, audits, trains personnel and closes out corrective actions.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eIngredient origin verification — glycerine, stearates, collagen, enzymes and fatty-acid derivatives traced to a permissible source before approval.\u003c\/li\u003e\n\u003cli\u003eEthanol and alcohol control — a documented position on ethanol and solvent use, with a source declaration for every material that carries alcohol.\u003c\/li\u003e\n\u003cli\u003eNajis-free production and segregation — line dedication, sequencing and physical separation from non-permissible materials.\u003c\/li\u003e\n\u003cli\u003ePurity and cleanliness (tahara) — ritual cleansing (sertu) of vessels, lines and utensils, with the verification that proves it.\u003c\/li\u003e\n\u003cli\u003eFormulation and batch control — records linking each batch to an approved formulation and approved suppliers.\u003c\/li\u003e\n\u003cli\u003eGMP manufacture — batch manufacturing records, in-process control and a release decision taken against the approved specification.\u003c\/li\u003e\n\u003cli\u003ePackaging, labelling and Halal mark — artwork and claim wording approved before print, with the supplier declaration behind the claim held on file.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eCosmetics and personal care manufacturers, contract fillers, and speciality chemical, biochemical and ingredient producers. Most arrive with a JAKIM or BPJPH application in progress, a customer demanding Halal-certified inputs, or a surveillance audit against a scheme they have never documented for. They leave with ingredient decisions, alcohol positions and cleansing verification written down and defensible.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517055643988,"sku":"AGS-02-018","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Integrated-HAS-Chemicals-Biochemicals-Cosmetics-GSO-JAKIM-SJPH-SMIIC-UAE-S.png?v=1784574573"},{"product_id":"integrated-has-packaging-gso-jakim-sjph-smiic-uae-s","title":"Integrated HAS - Packaging (GSO, JAKIM, SJPH, SMIIC, UAE.S)","description":"\u003cp\u003e\u003cem\u003eSubstrates, inks, coatings and adhesives face the same Halal scrutiny as the product they are wrapped around.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003ePackaging is a Halal input in its own right, and this documentation covers the manufacture and handling of materials destined for Halal products. It folds five frameworks into one set of controls — the OIC\/SMIIC series, GSO, UAE.S, JAKIM and SJPH — on the strictest common criterion, so one system stands in all five jurisdictions. Halal criteria are set during design and development rather than at final inspection, and an internal Halal committee approves materials and suppliers, runs audits and drives corrective action.\u003c\/p\u003e\u003cp\u003eThe pressure to certify comes from the customer: a food or cosmetics manufacturer holding Halal certification has to account for what it fills, wraps and labels with, so its packaging supplier is drawn into somebody else's audit. An origin question that cannot be answered about an ink or an adhesive becomes the brand owner's problem first, so the evidence has to exist at material level before a job runs.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMaterial composition — substrates, coatings, inks, adhesives and release agents screened for prohibited animal derivatives and impermissible alcohol.\u003c\/li\u003e\n\u003cli\u003eAnimal-origin inputs — stearates, glycerine and comparable materials traced to source before a supplier is approved.\u003c\/li\u003e\n\u003cli\u003eDesign and development — Halal criteria written into the specification, with a risk assessment behind each material.\u003c\/li\u003e\n\u003cli\u003eLine dedication and changeover — verified cleaning between runs, with ritual cleansing (sertu) after a non-permissible material.\u003c\/li\u003e\n\u003cli\u003ePremises hygiene, pest control and segregated storage — identification held from intake through to dispatch.\u003c\/li\u003e\n\u003cli\u003eHalal mark and claim control — label artwork checked against the materials a job actually ran.\u003c\/li\u003e\n\u003cli\u003eTraceability, recall and complaints — lots followed to the customer who used them, complaints traced back to the material behind them.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003ePackaging converters, film and carton manufacturers and label printers supplying customers who hold Halal certification. They are usually answering a brand owner's questionnaire that has begun asking about animal derivatives and alcohol content, or a first application to a scheme the plant has never documented against. The end state is material approval, line control and traceability in one place.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517055840596,"sku":"AGS-02-019","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Integrated-HAS-Packaging-GSO-JAKIM-SJPH-SMIIC-UAE-S.png?v=1784574577"},{"product_id":"integrated-has-poultry-slaughter-gso-jakim-sjph-smiic-uae-s","title":"Integrated HAS - Poultry Slaughter (GSO, JAKIM, SJPH, SMIIC, UAE.S)","description":"\u003cp\u003e\u003cem\u003eLine speed, stun parameters and the slaughter act itself: the points at which a poultry plant either holds its Halal status or loses it.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eA Halal Assurance System for poultry slaughter that follows the process as the plant runs it, from live-bird reception and ante-mortem checks through slaughter, bleeding, scalding, defeathering, evisceration, chilling and dispatch. Five frameworks are consolidated into one — JAKIM, SJPH under BPJPH, GSO, UAE.S and SMIIC — with the strictest common criterion taken where they disagree, which in poultry usually means stunning and automated lines.\u003c\/p\u003e\u003cp\u003eThe controls belong to the kill floor. Slaughter is performed by competent Muslim slaughtermen with the prescribed invocation, and their qualification, tools and daily performance are recorded. Line speed is held so that every bird is properly slaughtered, any permitted water-bath stunning is operated to defined parameters and verified as non-lethal, complete neck cuts and bleed-out are checked, and birds dead on arrival are rejected. Carcass marking and segregation then run through chilling, cut-up and packing, under an internal Halal committee that keeps the system current between external assessments.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBird reception, welfare and ante-mortem inspection — arrival condition, welfare checks and rejection of dead-on-arrival birds.\u003c\/li\u003e\n\u003cli\u003eSlaughterman qualification and tools — competence, the prescribed invocation, and control of the equipment used.\u003c\/li\u003e\n\u003cli\u003eThe manual slaughter act — complete neck cut, verified bleed-out and daily monitoring across every shift.\u003c\/li\u003e\n\u003cli\u003eAutomated line control and water-bath stunning — line speed, stun parameters, and verification that any permitted stun remains non-lethal.\u003c\/li\u003e\n\u003cli\u003eNon-Halal carcass control — isolation, disposal and the segregation that keeps a rejected carcass off the line.\u003c\/li\u003e\n\u003cli\u003eCarcass stamping and dispatch — marking held through chilling, cut-up and packing, with facility registration, equipment cleaning and ritual cleansing behind it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003ePoultry slaughterhouses, integrators with their own processing plants, and export abattoirs. Buyers come to it when an importing authority or certification body is due on site, when a certificate is up for renewal, or when a plant certified under one scheme is asked to satisfy another. The outcome is one set of kill-floor controls the Halal supervisor, the plant quality team and a visiting auditor all work from.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517055873364,"sku":"AGS-02-020","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Integrated-HAS-Poultry-Slaughter-GSO-JAKIM-SJPH-SMIIC-UAE-S.png?v=1784574577"},{"product_id":"integrated-has-processed-foods-gso-jakim-sjph-smiic-uae-s","title":"Integrated HAS - Processed Foods (GSO, JAKIM, SJPH, SMIIC, UAE.S)","description":"\u003cp\u003e\u003cem\u003eOne substituted emulsifier can undo a Halal approval already granted, so the decision has to be taken before the reformulation.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eFormulation complexity is what makes Halal control difficult in processed food manufacturing: raw materials, additives, enzymes, flavourings and processing aids each need their own approval, and a change of supplier can alter the origin of an input while the recipe stays the same. This documentation builds a Halal Assurance System around that, taking GSO and UAE.S in the Gulf, JAKIM in Malaysia, Indonesia's SJPH under BPJPH and the OIC\/SMIIC standards on the strictest common criterion.\u003c\/p\u003e\u003cp\u003eThe exposure is downstream. If a carrier solvent or a substituted emulsifier proves non-compliant once the product is certified, printed and on shelf, what follows is a recall, a customer notification and a fresh approval. Evidence held at ingredient level and assessed before a change reaches production prevents that, and an internal Halal committee owns those approvals, the internal audit and the training.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eIngredient and supplier approval — documented evidence held for every input before it is used.\u003c\/li\u003e\n\u003cli\u003eHidden sources of prohibited material — gelatine, emulsifiers, rennet and carrier solvents assessed for origin under a per-ingredient risk assessment.\u003c\/li\u003e\n\u003cli\u003eMeat and animal origin — certification and slaughter evidence for every input of animal origin.\u003c\/li\u003e\n\u003cli\u003eAlcohol and intoxicant control — applied ingredient by ingredient to ethanol carriers and re-applied at every formulation change.\u003c\/li\u003e\n\u003cli\u003eReformulation and change control — recipe, supplier and process changes approved before the first production run.\u003c\/li\u003e\n\u003cli\u003eScheduling and changeover — run sequencing, validated cleaning, ritual cleansing (sertu) and separation through storage and transport.\u003c\/li\u003e\n\u003cli\u003eTraceability and labelling — ingredient lot to finished product, with artwork approval, claim accuracy and Halal mark control.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eThe trigger is usually a customer demanding certification against a scheme the site has never documented for, or a reformulation programme running ahead of a surveillance audit. It lands with the technical or quality manager in a food manufacturer, co-packer or private-label producer, the person asked mid-audit why a flavouring changed supplier. They finish with the risk assessment behind each ingredient, the change record behind each reformulation and the lot trail to finished pack.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517056069972,"sku":"AGS-02-021","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Integrated-HAS-Processed-Foods-GSO-JAKIM-SJPH-SMIIC-UAE-S.png?v=1784574577"},{"product_id":"integrated-has-retail-gso-jakim-sjph-smiic-uae-s","title":"Integrated HAS - Retail (GSO, JAKIM, SJPH, SMIIC, UAE.S)","description":"\u003cp\u003e\u003cem\u003eIn a store, segregation and signage are judged by the customer at the counter, long before an auditor opens a procedure.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eThis documentation covers retail operations that receive, display, handle and sell Halal products, merging SMIIC, GSO, UAE.S, JAKIM and SJPH into one store-level system on the strictest common criterion. A chain trading under several schemes works from one set of procedures. Control begins at goods-in, where Halal status and chain of custody are verified before stock is accepted, and ends at the shelf edge, where the claim must match the counter.\u003c\/p\u003e\u003cp\u003eThe difficulty in retail is repetition. A procedure that works in one store has to hold in every branch, across layouts and counter staff, where the control is a person choosing a utensil or a trolley rather than a validated line. The documentation is written for that: defined counter methods, records a supervisor completes during a shift, staff trained in correct Halal handling, and an internal Halal committee reviewing inspections across sites.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eReceiving and chain of custody — consignment integrity checked against supplier and product approval before acceptance.\u003c\/li\u003e\n\u003cli\u003eSegregation, chillers and stock rotation — Halal and non-Halal separated across back-of-store storage and the shop floor, with temperature and rotation logged.\u003c\/li\u003e\n\u003cli\u003eDedicated equipment and cleansing — utensils and trolleys assigned to Halal counters, with a defined cleaning method and ritual cleansing (sertu) after prohibited contact.\u003c\/li\u003e\n\u003cli\u003eIn-store preparation, display and signage — butchery, deli and food-service counters, with label, shelf edge and Halal mark consistent with what is prepared.\u003c\/li\u003e\n\u003cli\u003ePremises hygiene and pest control — the areas the counters sit in, logged on the same routine.\u003c\/li\u003e\n\u003cli\u003eTraceability, recall and outsourced transport — a chase system back to the supplier, with handlers and hauliers verified rather than assumed.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eThis is a store manual before it is a certification file: trained against on a counter shift, walked from the loading bay to the shelf edge. Supermarket and hypermarket operators, convenience and grocery chains and food-service retailers with butchery, deli or hot-food counters take it on for a certification application, a group-wide counter rollout, or an inspection that has found a segregation or signage failing.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517056102740,"sku":"AGS-02-022","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Integrated-HAS-Retail-GSO-JAKIM-SJPH-SMIIC-UAE-S.png?v=1784574577"},{"product_id":"integrated-has-warehouses-and-distribution-gso-jakim-sjph-smiic-uae-s","title":"Integrated HAS - Warehouses \u0026 Distribution (GSO, JAKIM, SJPH, SMIIC, UAE.S)","description":"\u003cp\u003e\u003cem\u003eHalal identity survives a supply chain only if segregation, cleansing and paperwork travel with the goods.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eAn integrated Halal Assurance System for warehousing, distribution and transport, so one documented system answers the GCC Standardization Organization (GSO), Malaysia's JAKIM, Indonesia's SJPH under BPJPH, the OIC\/SMIIC standards and the UAE national standard (UAE.S) at once. Where the five diverge it takes the \u003cstrong\u003estrictest common criteria\u003c\/strong\u003e, and conformity can still be shown to each authority in its own terms. Accredited or mutually recognised certification bodies assess the combined requirements, maintained through surveillance.\u003c\/p\u003e\n\u003cp\u003eThe content follows the goods rather than the office: segregated storage zones, racking and container controls that keep Halal and non-Halal stock from contact, cleaning and, where prohibited materials have been carried, ritual cleansing (sertu) of vehicles and equipment, co-loading restrictions in transport, and the seals, labelling and shipment documentation that hold Halal identity from receipt to delivery. An internal Halal committee approves suppliers and goods, audits, trains handling staff and closes corrective actions between external assessments.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSegregation and storage zoning — areas, racking and containers that keep Halal and non-Halal stock apart\u003c\/li\u003e\n\u003cli\u003eIncoming consignment integrity — verification at receipt, identification of non-Halal material, quarantine decisions\u003c\/li\u003e\n\u003cli\u003eStorage conditions and cold chain — temperature monitoring, stock rotation, returns and controlled disposal\u003c\/li\u003e\n\u003cli\u003eCleaning and ritual cleansing (sertu) — vehicles, handling equipment and surfaces exposed to prohibited materials\u003c\/li\u003e\n\u003cli\u003eDispatch, loading and transport — vehicle verification, co-loading limits, seals and shipment documentation\u003c\/li\u003e\n\u003cli\u003eTraceability and recall — a chase system from consignment to dispatch, with contamination handling\u003c\/li\u003e\n\u003cli\u003eOutsourced providers — third-party warehousing and hauliers operating inside your Halal scope\u003c\/li\u003e\n\u003cli\u003eMulti-regime auditing — the combined criteria, plus GSO and UAE.S, JAKIM and SJPH, and SMIIC separately\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eLogistics operators, cold-store and third-party warehouse providers and Halal distributors moving product across the Gulf, the UAE, OIC member states, Malaysia and Indonesia. The trigger is a certification body assessment, a contract demanding recognition under more than one scheme, or the audit fatigue of separate documentation per market. You end with one system and one record trail that any of the five assessors can work from.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517056299348,"sku":"AGS-02-023","price":1900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/Integrated-HAS-Warehouses-Distribution-GSO-JAKIM-SJPH-SMIIC-UAE-S.png?v=1784574577"},{"product_id":"jakim-has-animal-feed","title":"JAKIM HAS - Animal Feed","description":"\u003cp\u003e\u003cem\u003eHalal integrity in the food chain begins upstream, at the mill, and this system documents it there.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA sector-specific Halal Assurance System for animal feed production, built on the HAS framework associated with JAKIM, Malaysia's Department of Islamic Development, and standards such as MS 1500. Feed integrity supports the Halal status of the wider food chain, so ingredient permissibility is a production control, not a purchasing formality. Internal auditing is aligned to \u003cstrong\u003eMS 1500:2019 and GSO 2578\u003c\/strong\u003e, with a separate readiness review before JAKIM assessors arrive.\u003c\/p\u003e\n\u003cp\u003eThe controls follow the mill: approval of feed materials, additives and premixes; exclusion of porcine derivatives, blood meal and other prohibited inputs; intake inspection, quarantine and segregated storage; dedicated line control with line clearance at milling and mixing; calibration of scales, mixers and dosing equipment so the declared formulation is what leaves the plant; and traceability of formulations and suppliers to dispatch. Sertu, applied when severe najs contamination occurs, reflects Malaysia's Shariah discipline, and a Halal executive with an internal committee keeps training, audit and corrective action running between assessments.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFeed material permissibility and supplier approval — ingredients, additives and premixes cleared before use\u003c\/li\u003e\n\u003cli\u003eIntake, quarantine and storage — inspection at receipt, segregation of approved stock, moisture and water quality\u003c\/li\u003e\n\u003cli\u003eFormulation and dedicated line control — batch control with line clearance to stop carry-over between runs\u003c\/li\u003e\n\u003cli\u003eWeighing and dosing accuracy — calibration of scales, mixers and dosing equipment behind the declared formulation\u003c\/li\u003e\n\u003cli\u003eSanitation and ritual cleansing (sertu) — pre-operational hygiene, and cleansing after contact with severe najs\u003c\/li\u003e\n\u003cli\u003eFeed labelling control — approval and verification so claims match what was produced\u003c\/li\u003e\n\u003cli\u003eTraceability, non-conformance and recall — input register through to dispatch, with corrective action\u003c\/li\u003e\n\u003cli\u003eHalal governance and audit — committee and Halal executive duties, annual training, internal auditing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFeed millers and premix producers supplying Malaysian livestock and poultry operations, and the quality managers or Halal executives carrying certification. They buy when applying for or renewing JAKIM-linked certification, or when an integrator makes documented Halal feed a condition of supply. What is left behind survives documentation review and an on-site mill audit, in a market whose certification export buyers respect.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517056332116,"sku":"AGS-02-024","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/JAKIM-HAS-Animal-Feed.png?v=1784574573"},{"product_id":"jakim-has-cattle-slaughter","title":"JAKIM HAS - Cattle Slaughter","description":"\u003cp\u003e\u003cem\u003eFrom lairage to chiller, a Malaysian Halal chain of evidence for every animal the line handles.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eHalal slaughter of cattle and other large ruminants, documented for the Halal Assurance System framework associated with Malaysia's Department of Islamic Development (JAKIM) and standards such as MS 1500. The system runs the whole operation: reception, corralling, driving and washing, ante-mortem inspection, restraint and non-penetrating stunning, Islamic slaughter (dhabh), bleeding and Halal checking, skinning and dressing, post-mortem inspection, chilling, cutting, packaging and expedition. Daily floor control follows the \u003cstrong\u003eMalaysian Protocol 2011\u003c\/strong\u003e for cattle slaughter.\u003c\/p\u003e\n\u003cp\u003eThe Shariah controls are written down rather than assumed: a competent, trained Muslim slaughterman using a sharp implement with the prescribed invocation; stunning that must stay non-lethal and verifiably reversible, with stunner verification and the Halal head check recorded; complete bleeding confirmed before dressing continues; carrion and improperly slaughtered animals excluded. Identification and Halal marking travel with each carcass, and chillers, deboning and dispatch stay segregated from non-Halal production. Sertu answers contact with severe najs, and an internal Halal committee keeps audit, training and corrective action running between JAKIM assessments.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCattle reception and ante-mortem — corrals, driving and washing, rest and feed declarations, fitness before slaughter\u003c\/li\u003e\n\u003cli\u003eRestraint and non-penetrating stunning — parameters that keep the stun reversible, with verification and head checks recorded\u003c\/li\u003e\n\u003cli\u003eIslamic slaughter (dhabh) and bleeding — slaughterman competence, implement condition, invocation, and complete bleed-out confirmed before dressing\u003c\/li\u003e\n\u003cli\u003eDressing and post-mortem control — carcass identification and Halal marking carried through the line\u003c\/li\u003e\n\u003cli\u003eChilling, cutting, packaging and expedition — physical separation from non-Halal product, with cold chain monitoring\u003c\/li\u003e\n\u003cli\u003eSanitation and ritual cleansing (sertu) — daily pre-operational hygiene and GMP control\u003c\/li\u003e\n\u003cli\u003eCompetence and audit readiness — slaughterman roster and certification status, MS 1500:2019 internal audit, JAKIM readiness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAbattoir managers, Halal executives and quality leads at cattle and large-ruminant slaughterhouses working to Malaysian requirements or supplying buyers who recognise JAKIM certification. It is bought ahead of a certification or surveillance audit, or when a customer asks to see the slaughter controls in writing. Afterwards the plant has its dhabh, stunning and segregation practice documented, with daily records an auditor can follow back to a named slaughterman and shift.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517056528724,"sku":"AGS-02-025","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/JAKIM-HAS-Cattle-Slaughter.png?v=1784574572"},{"product_id":"jakim-has-poultry-slaughter","title":"JAKIM HAS - Poultry Slaughter","description":"\u003cp\u003e\u003cem\u003eA poultry line runs fast; the Halal record has to keep pace with it, bird by bird.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eBuilt for poultry slaughterhouses working to the Halal Assurance System framework of JAKIM, Malaysia's Department of Islamic Development, alongside standards such as MS 1500. Coverage runs from live-bird reception and lairage through ante-mortem checks, hanging, electrical water-bath stunning, slaughter, bleeding and Halal checking, scalding, defeathering, evisceration, chilling, cutting, packing and expedition. Poultry compliance is a throughput problem: \u003cstrong\u003eline speed has to be controlled so that no bird passes uncut\u003c\/strong\u003e, and the daily controls drawn from the Malaysian Protocol 2011 for poultry show that none did.\u003c\/p\u003e\n\u003cp\u003eStunning is treated as a verified parameter, not a setting somebody chose. Water-bath conditions must stay non-lethal, with verification and calibration evidenced; slaughtermen are competent Muslims applying the prescribed invocation; complete neck cuts and bleed-out are confirmed before the scalder; and dead-on-arrival birds are rejected at reception. Marking and separation run through chilling, cut-up and packing, and sertu, prescribed where severe najs has been present, extends to the scald tank. An internal Halal committee holds the procedures, training and corrective actions JAKIM or its recognised bodies examine on paper and on site.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLive-bird reception, lairage and ante-mortem — arrival condition, feed declarations, rejection of dead birds\u003c\/li\u003e\n\u003cli\u003eHanging and electrical water-bath stunning — immersion parameters kept non-lethal, with verification and calibration\u003c\/li\u003e\n\u003cli\u003eLine speed, slaughter and bleed-out — pacing that lets each cut be completed with the prescribed invocation, then Halal checking before the scalder\u003c\/li\u003e\n\u003cli\u003eScalding, defeathering and evisceration — process control, scald tank cleaning and sertu after contamination\u003c\/li\u003e\n\u003cli\u003eChilling, cut-up, packing and dispatch — marking and separation from non-Halal product, with temperature records linking flock to consignment\u003c\/li\u003e\n\u003cli\u003eDaily readiness and internal audit — pre-operational hygiene and GMP control, MS 1500:2019 audit, JAKIM readiness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eProcessing managers and Halal executives in poultry plants seeking JAKIM-linked certification or holding it through surveillance, and integrators whose customers in Malaysia and other markets respecting JAKIM certification want documented Halal control. The trigger is usually an audit date or a new export account. The outcome is a defensible line: stunning parameters recorded, cuts verified, segregation evidenced and training logged.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517056561492,"sku":"AGS-02-026","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/JAKIM-HAS-Poultry-Slaughter.png?v=1784574573"},{"product_id":"jakim-has-processed-foods","title":"JAKIM HAS - Processed Foods","description":"\u003cp\u003e\u003cem\u003eIn processed food, Halal status is decided in the ingredient specification long before it is decided on the line.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA Halal Assurance System for processed food manufacturing under Malaysia's JAKIM framework — the Department of Islamic Development — and standards such as MS 1500, aimed where formulation complexity makes ingredient control decisive. Every raw material, additive, enzyme, flavouring and processing aid carries a documented approval, and the difficult cases are those a specification sheet hides: \u003cstrong\u003egelatine, emulsifiers, rennet and carrier solvents\u003c\/strong\u003e. Alcohol, porcine and other prohibited derivatives are excluded by specification, and reformulation sits under change control.\u003c\/p\u003e\n\u003cp\u003eOn the floor, the controls are scheduling and separation. Production is sequenced between Halal and non-Halal runs with validated cleaning and line clearance in between, and sertu, the cleansing that follows severe najs contamination, is a defined procedure with its own record. Ethanol is handled analytically, through laboratory analysis requests, results and content verification against materials and finished goods. Traceability runs from ingredient lot to finished product, labelling is reconciled against approved artwork, and an internal Halal committee sustains the training, audits and corrective actions JAKIM assessors work through.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eIngredient and processing aid approval — Halal status documented for materials, additives, enzymes, flavourings and carriers, including hidden sources such as gelatine and rennet\u003c\/li\u003e\n\u003cli\u003eEthanol control and laboratory analysis — analysis requests, results and content verification for materials and finished product\u003c\/li\u003e\n\u003cli\u003eReformulation and change control — approval before a specification, supplier or carrier solvent changes\u003c\/li\u003e\n\u003cli\u003eProduction scheduling and line conversion — Halal and non-Halal runs sequenced with validated cleaning and line clearance\u003c\/li\u003e\n\u003cli\u003ePackaging, labelling and traceability — label approval and reconciliation, batch control from ingredient lot to dispatch\u003c\/li\u003e\n\u003cli\u003eSanitation, internal audit and readiness — sertu after severe najs contact, MS 1500:2019 audit, laboratory compliance review\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eTechnical, QA and Halal executives in manufacturers running multi-ingredient formulations, where a single undeclared enzyme or carrier solvent is the entire risk. Buyers arrive when applying for JAKIM certification, preparing for surveillance, or facing a customer that demands evidence of ingredient-level control. They finish with an approval discipline for materials, a cleaning and scheduling regime between runs, and a laboratory trail on ethanol.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517056758100,"sku":"AGS-02-027","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/JAKIM-HAS-Processed-Foods.png?v=1784574572"},{"product_id":"sjph-has-cattle-slaughter","title":"SJPH HAS - Cattle Slaughter","description":"\u003cp\u003e\u003cem\u003eIndonesian Halal certification is a legal obligation, and a cattle abattoir has to evidence it animal by animal.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eSistem Jaminan Produk Halal (SJPH) for cattle slaughter, set inside Indonesia's mandatory Halal certification regime administered by BPJPH, the Halal Product Assurance Organizing Agency. The regime expects a designated Halal supervisor, the \u003cstrong\u003ePenyelia Halal\u003c\/strong\u003e, and internal governance documented well enough to stay effective continuously, not just before an inspection. Designated Halal inspection bodies assess the system and product conformity, the national authority issues the certificate, and surveillance and renewal follow.\u003c\/p\u003e\n\u003cp\u003eCoverage runs the slaughter floor for cattle and other large ruminants: approval of supplying farms, feed and input materials; reception, lairage, driving and ante-mortem inspection; restraint and non-penetrative stunning validated to stay reversible; dhabh by a trained Muslim slaughterman with a sharp blade and the prescribed invocation; confirmation of complete bleeding; skinning, head removal, evisceration, splitting and post-mortem inspection; then chilling, cutting, packing, cold chain and dispatch. Carrion and improperly slaughtered animals are rejected; Halal marking stays with each carcass; and chiller, deboning and dispatch areas are held apart from non-Halal production. Restraint, stunning, slaughter and bleeding are recorded per animal, with lot release referring back to those entries.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFarm, feed and input approval — supplying farms and materials evaluated before animals reach the lairage\u003c\/li\u003e\n\u003cli\u003eReception, lairage, driving and ante-mortem — rest, handling and fitness assessment recorded before restraint\u003c\/li\u003e\n\u003cli\u003eRestraint and non-penetrative stunning — validated parameters and per-animal evidence that the stun stayed reversible\u003c\/li\u003e\n\u003cli\u003eSlaughter (dhabh), bleeding and dressing — invocation, blade condition, bleed-out confirmation, head check and carcass identification\u003c\/li\u003e\n\u003cli\u003eChilling, cold chain and transport — storage temperature, cold store control, vehicle inspection at dispatch\u003c\/li\u003e\n\u003cli\u003eHalal supervision, sertu and audit — Penyelia Halal governance, the Juleha roster, ritual cleansing and internal auditing against SJPH\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSlaughterhouse owners, plant managers and Halal supervisors in Indonesia, and exporters of beef into it, needing lawful and continued access to a large, highly Halal-conscious market. The purchase is driven by the mandatory obligation itself, an approaching inspection or a renewal date. The plant ends up with per-animal slaughter evidence, a documented supervisor role and an internal audit cycle matching what the inspection bodies examine.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56517056790868,"sku":"AGS-02-028","price":1290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/SJPH-HAS-Cattle-Slaughter.png?v=1784574574"}],"url":"https:\/\/agskits.com\/collections\/food-safety-halal.oembed?page=8","provider":"Apex Global Solutions","version":"1.0","type":"link"}