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Why ISO 50001:2018? ISO 50001 is a proven standard. Its implementation leads to reduced energy use and increased productivity and competitiveness.  ISO 50001 is business-friendly. A significant share of multinational companies are already familiar with other ISO management system standards (e.g., ISO 9001 and 14001), substantially strengthening the potential for private sector uptake and

Benefits of implementing SS577 Water Efficiency Management System   •    Increased awareness of the importance to use water efficiently, •    Adopted systematic approach to manage water efficiency within the organization, •    Employed water-efficient design and practices to reduce water consumption, •    Red

BizSAFE is a five-step program that assists companies to build up their WSH capabilities so that they can achieve quantum improvements in safety and health standards at the workplace. Companies in the bizSAFE community can proudly display the bizSAFE logo on their business collaterals (e.g. letterheads, name cards, etc.) as a reflection of their commitment to WSH whereby these companies have impl

Internationally recognized and respected by the scientific community as well as international food organizations ISO 22000 is the most effective approach to the manufacture of safe food. Advantages of 22000:2018 Identifies and prevents hazards from food. Responsibility for ensuring food safety on the food manufacturer or distributor. More effectively in the world market thereby reducing

Benefits of GGBS Adoption of innovative green practices Optimization of cost-saving by energy conservation and waste transformation Alignment and compliance with Government policy in environmental protection Adoption of friendlier and gracious construction practices Establishment of good rapport and relationship with neighbors and clients The safe, healthy and gracious working environment

What are the most important reasons for using HACCP? HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health prot