1.  Layout Design and Review of food premises
2. PRP (Pre-requisite Program)
3. GMP (Good Manufacturing Practices)
4. GAP (Good Agriculture Practices)
5. HACCP (Hazard Analysis Critical Control Point)
6. ISO 22000 (International Standards Organization)
7. FSSC (Food Safety System Certification)
8. SQF (Safe Quality Food)
9.  IFS (International Featured Standards)
10.BRC (British Retail Consortium)
11.HARPC (Hazard Analysis and Risk-Based Preventive Controls)
12. Global G.A.P