 |
ISO 22000:2005 |
Food Safety Management System |
SGS |
 |
ISO 9001:2008 |
Quality Management System |
SGS |
 |
ISO/IEC 17025:2005 |
Laboratory Quality Standards-Food Testing |
Bureau of Laboratory Quality Standards, Ministry of Public Health |
 |
BRC |
Global Standard for Food Safety |
SGS |
 |
BAP |
Best Aquaculture Practices - 4 Star Facilities |
ACC |
 |
HACCP |
Hazard Analysis and Critical Control Point |
SGS |
 |
HACCP |
Hazard Analysis and Critical Control Point |
Department of Fisheries |
 |
Q Mark |
Dried shrimp |
Department of Fisheries |
|
Q Mark |
Frozen value added shrimp |
Department of Fisheries |
|
Q Mark |
Frozen cooked shrimp |
Department of Fisheries |
|
Q Mark |
Frozen raw shrimp |
Department of Fisheries |
 |
GMP |
Good Manufacturing Practice |
SGS |
 |
GMP |
Good Manufacturing Practice |
Department of Fisheries |
 |
TLS 8001-2003 |
Thai Corporate Social Responsibility |
Department of Labour Protection and Welfare, Ministry of Labour |
 |
HALAL |
HALAL Certificate |
The Central Islamic Committee of Thailand |
