CERTIFICATION

Best Aquaculture Practices (BAP) Certification

Best Aquaculture Practices (BAP) is a set of farm-raised seafood certification standards developed by Global Aquaculture Alliance (GAA), which is the world's leading standards-setting organization for aquaculture seafood. The BAP program is the world’s most comprehensive third-party certification system for aquaculture facilities, addressing every key element of responsible aquaculture, including environmental responsibility, social respons…

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HAACP Certification

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain …

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Majelis Ulama Indonesia Halal Certification

Halal certification in processed fisheries products aims to provide certainty halal status of a product that can provide a sense of security and inner reassuring for consumers, especially Muslims and meet the export requirements of specific markets. Halal in fisheries processing is basically related to material and how to processes based on Islamic law. In Indonesia, halal certificate is issued by Majelis Ulama Indonesia (MUI) after examination i…

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ISO 9001 System Certification

The ISO 9001 is a quality management system standard that designed to help organizations to ensure that they meet the needs of customers and other stakeholders while meeting statutory and regulatory requirements related to a product. The ISO 9001 certificate is suitable for all sizes of organisation and is well established around the world as an invaluable quality management system. It is suitable for organisations in all industrial sectors inclu…

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Good Manufacturing Practice (GMP)

Good Manufacturing Practices (GMP) are the practices required in order to conform to guidelines recommended by competent authority that control authorization and licensing for manufacture and sale of Indonesia fisheries products. These guidelines provide minimum requirements that a fishery product for manufacturing, testing and quality assurance to assure that the products are of high quality and do not pose any risk to the consumer or public.

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