An independent Certification Body specializing in the Evaluation, Audit and Certification of Management Systems according to international standards in the areas of Quality Management, Environment, Health & Safety
The highly reputed Indonesian Certification Institute was established by highly qualified and experienced professionals, with extensive insight and specialized knowledge in the Certification sector
IMS-Indonesia has established extensive workspaces from experienced auditors, which are indispensable to offer the highest level of knowledge and experience in the areas of Audit and Certification
ISO 9001: 2015 has been designed in a general Management System so that it can be used by many sizes and types of organizations. Therefore the ISO 9001: 2015 standard is widely accepted and adopted by manufacturing and service companies, non-profit organizations even in government agencies and departments
The purpose of ISO 22000: 2005 is to harmonize the requirements for food safety management in the food chain at the global level. Specifically, ISO 22000: 2005 is intended to be applied by organizations that want their food safety management system to be focused, coherent, and integrated as well as in accordance with the statutory requirements of each country.
ISO 27001: 2013 is an international standard in implementing information security management systems or better known as Information Security Management Systems (ISMS). Applying the ISO 27001 standard will help your organization build and maintain an information security management system (ISMS)
ISO 37001: 2016 Anti-Bribery Management System (SMAP) exists to address the first two causes. The standard, published by ISO on October 15, 2016, aims to provide assurance to organizations that the anti-bribery system adopted has included adequate procedures for bribery and corruption.
This HACCP (Hazard Analysis and Critical Control Point) can also be linked to food quality tests that must be carried out, because it is based on public awareness of foods that can harm our bodies. It is also based on the appreciation of the many losses caused by the preparation of dangerous foods.
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