ISO 50001: ISO 50001 Energy management systems – Requirements with guidance for use, is an international standard created by the International Organization for Standardization (ISO).

The standard specifies the requirements for creating, implementing, maintaining, and improving the energy management system, whose goal is to enable an organization to adhere to a systematic approach in achieving consistent improvement of energy performance, including energy efficiency, energy security energy use, and consumption. [1]

The standard aims to assist organizations in continually reducing their energy usage, and therefore their energy expenses and their greenhouse gas emissions.

ISO 50001 was originally released by ISO in June 2011 and is suitable for any organization, whatever its size, business, or geographic location. [two ] The second variant, ISO 50001:2018 premiered in August 2018.

The system is modeled after the ISO 9001 Quality Management System and also the ISO 14001 Environmental Management System (EMS) and the 2018 version has clauses modular with equally. [3]

ISO 29990: The aim of ISO 29990 is to present a generic model for quality specialist practice and performance, and a common benchmark for instruct service providers (LSPs) and their customers in the design, development, and delivery of non-formal education, training, and advancement.

This International Standard uses the expression”learning services” instead of”training” to encourage a focus on the learner and the outcomes of the process and also to highlight the full array of choices offered for delivering coaching services.

CE mark: CE marking is one of the product certifications that suggests that the product can be legally sold in European nations. Each member state should accept the CE-marked products without undergoing any further approvals or testing regarding the standard requirements that are insured by the directives.

It’s the sole responsibility of the fabrication for declaring that it satisfies all of the conformities of legal requirements to attain the CE mark certification and therefore making sure the item can be marketed in the European economic area.

CE marking means the maker must verify their products fulfills all of the needs of the directives which have to be placed on the item. This means the manufacturer must take responsibility for their product needs to be evaluated in line with the procedures and policies of the standard to determine that it meet the mandatory requirements.

HALAL. Halal is a term from the Quran that means”permitted” or”legal”. Therefore, regarding food, Halal is used for food and other consumables that are permissible for consumption and used by Muslims, according to Islamic law, the Shariah.

Halal promotes cleanliness in all facets of an individual and halal foods make sure that food consumed by a person in their everyday lives are clean, sterile, and not harmful to their health or well-being.

Having a halal certification ensures that the food item is deemed safe for ingestion and with rising awareness about Halal foods, more and more businesses are seeking Halal Certification for their products, premises, restaurants, etc

HACCP Hazard analysis and critical control points, or HACCP Is a systematic preventive approach to food safety in the biological, chemical, physical hazards, and more lately radiological hazards in production processes that could cause the finished product to be dangerous and designs steps to decrease these risks to a safe level. This way, HACCP attempts to steer clear of hazards as opposed to attempting to inspect finished products for the consequences of those hazards.

The HACCP system can be HACCP: HACCP Certification is an approval system that admits that a food business has grown documented and implemented systems and processes based on HACCP.

HACCP stands for Hazard Analysis Critical Control point and is an internationally proven instrument to help identify and control food safety risks that might happen inside the food business. There are lots of benefits of implementing HACCP in your food business and becoming certified.

Besides the obvious advantage to your customers — they don’t become sick from eating your food, there are also several business advantages. The principal benefit is that the demonstrated commitment to food safety. This tells your customers and the wider community which food safety is a priority and you’ve got management systems in place.

used at all phases of a food chain, From food manufacturing and preparation processes including packaging, distribution, etc…

HACCP has been known internationally as a reasonable tool For adapting traditional inspection methods to a contemporary, science-based, food safety system.

According to risk assessment, HACCP programs enable both businesses and governments to allocate their resources effectively by establishing and auditing protected food production practices.

GMP: Good manufacturing practices (GMP) are the practices required to be able to conform to the principles recommended by agencies that control the authorization and licensing of the manufacture and sale of food and drinks,[1] cosmetics,[2] pharmaceutical goods,[3] nutritional supplements,[4] and medical devices.[5] These policies provide minimum requirements that a manufacturer needs to meet to ensure their products are always high in quality, from batch to batch, for their intended usage.

The rules that govern every sector may differ appreciably; nevertheless, the main goal of GMP is definitely to prevent injury from happening to the end-user.

[2] Additional tenets involve ensuring that the final product is free of contamination, so it is consistent in its fabrication, that its fabrication was well documented, that personnel is well educated, and the product has been checked for quality more than just at the conclusion phase.

[2] GMP is usually ensured through the effective use of a quality management system (QMS). [1]: “The Basis for GMP”;[2]

SA 8000: SA8000 is an auditable certification standard that motivates organizations to develop, preserve, and apply socially acceptable practices at work.

It was created in 1989 from Social Accountability International, formerly the Council on Economic Priorities, by an advisory board comprising trade unions, NGOs, civil society organizations, and employers. [1] The SA8000 criteria were created from several industries and corporate codes to produce a common standard for societal wellbeing compliance.

CMMI: Capability Maturity Model Integration (CMMI) is a procedure-level enhancement training and evaluation program. Administered from the CMMI Institute, also a subsidiary of ISACA, it was developed in Carnegie Mellon University (CMU). 

CMMI defines the following maturity levels for procedures: First, Managed, Defined, Quantitatively Managed, and Optimizing. Version 2.0 was published in 2018 (Version 1.3 was published in 2010, and is the reference model for the remaining information within this wiki essay ). CMMI is registered in the U.S. Patent and Trademark Office from CMU. [1]

ISO 20000-1: ISO 20000-1 certification is an International standard which meets the demands for information technology service management system.

ISO 22301: ISO 22301:2019, Security and resilience — Business continuity management systems —

Requirements, is a management system standard published by International Organization for Standardization that defines requirements to plan, establish, implement, operate, monitor, review, maintain, and constantly enhance a registered management system to safeguard against, decrease the likelihood of occurrence, prepare for, respond to, and recover from disruptive events if they arise.

[1] It is intended to apply to most organizations or elements thereof, regardless of the size, type, and temperament of their organization. [2][3][4]