Maxsure Inspections and Certifications Private Limited
Address
S-59, Haware Fantasia Business Park, Plot No. 47, Sector 30A, Vashi, Navi Mumbai – 400703, Maharashtra, India
Contact Person
Mr. Kumar Manish
Designation
Director
Tel
+91 22 4012 3035
Fax
Email ID
info@maxsure.in
Website
www.maxsure.in
Accreditation Cert. No.
IB 140
Valid From
08 January 2025
Valid Upto
07 January 2028
Accreditation Standard
ISO/IEC 17020:2012
Type of Inspection Body
Type A
Scopes of Accreditation
IAF Scope /
Field of Inspection and Specific Item(s)
Stage and Range of Inspection(s)
Inspection Requirement(s)
Standards / Regulations / Methods / Procedures
Number identification with year of publication
Title
IAF Scope 03 Food Products, Beverages and Tobacco
Food Grains (Including Cereals, Millets, and Pulses) & Oil Seeds
Pre-shipment Inspection a. Visual inspections of finished goods to determine product description. b. Physical condition of products c. Sampling for labelling, packaging, quantity/weighment verification d. Container loading supervision
Methods of analysis for food grains. Cereals & Pulses and Milled products sampling of static batches. Grain and feed Trade Association Weighing Rules No.: 123 Grain and feed Trade Association Sampling Rules No.: 124 Procedure for cereals, pulses and derived product inspection Rice Kernels OR As per Client requirements / QAP
Meat and Meat Products
Pre-shipment Inspection
IS 2537:1995 IS/ISO -3100-1:1991(Rev.2007)
Meat and Meat Products -beef and buffalo-fresh, chilled and frozen – technical requirements.
(Chilled and Frozen) except slaughter house
a. Visual inspections of finished goods to determine product description. b. Physical condition of products c. Sampling for labelling, packaging, quantity/weighment verification d. Container loading supervision e. Temperature verification of final product and container
Meat and meat products method of sampling Frozen and chilled products inspection procedure FSSAI regulation for Meat and meat products Chapter 2.5 Gulf technical regulations for livestock meat, chilled and frozen Ground Red Meat and Ground Poultry Meat OR As per client requirements/checklist
Fruits and Vegetables (Fresh, Frozen and Processed)
Pre-shipment Inspection a. Visual inspections of finished goods to determine product description. b. Physical condition of products c. Sampling for labelling, packaging, quantity/weighment verification d. Container loading supervision e. Temperature verification of final product and container
Chapter 2.3 FSSAI APEDA SFDA/GSO 1003:1990
FSSAI regulation for Fruit and Vegetable Products Chapter 2.3 Procedure for export of Vegetables General requirements for Fresh fruits and vegetables OR As per Client requirements / QAP
Honey and Honey Products
Pre-shipment Inspection a. Visual inspections of finished goods to determine product description. b. Physical condition of products c. Sampling for labelling, packaging, quantity/weighment verification d. Container loading supervision
IS 4941:1994
Extracted Honey specification OR As per client requirements/checklist
Spices
Pre-shipment Inspection a. Visual inspections of finished goods to determine product description. b. Physical condition of products c. Sampling for labelling, packaging, quantity/weighment verification d. Container loading supervision
Chapter 2.9 FSSAI IS 1797:1985 (ISO 927:1982)
2.9: salt, spices, condiments and related products Methods of test for spices and condiments (2nd revision) (IS 1797:1985) is also technically equivalent with ISO 928:1980, 930:1980, 939:1980, 941:1986 in addition to ISO 927 OR As per Client requirements/QAP
Food Additives
Pre-shipment Inspection a. Visual inspections of finished goods to determine product description. b. Physical condition of products c. Sampling for labelling, packaging, quantity/weighment verification d. Container loading supervision
SFDA/GSO 9:2013 GSO 2472:2015
Labelling of pre-packaged food stuffs Food additives- Food gums OR As per Client requirements/QAP
Food Products – General Covered Under Schedule -IV
Inspection of Food business operator’s facility, Plant infrastructure and inspection of Good Manufacturing practices / Good Hygiene practices
FSSAI Schedule IV Part II & Part III- General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators applying for license For Milk and milk products
Tea and coffee Feed & Fodder Bakery and Confectionary Products Sweeteners, Including Honey
Pre-shipment Inspection a. Visual inspections of finished goods to determine product description
As per Client requirements / As per SOP-06 (MEPL-IPM-01-7.1.1) SFDA.FD/GSO 9, 5.4
As per Client requirements
Salts, Soups, Sauces, Salads and Protein Products Foodstuffs Intended for Particular Nutritional Uses (Food Supplement & Nutraceuticals,) Edible Ices, including Sherbet and Sorbet Ready-To-Eat food/Savouries Edible Oils & fats Proprietary Food Novel Food All Agri commodities
b. Physical condition of products c. Sampling for labelling, packaging, quantity/weighment verification d. Container loading supervision Inspection of Food business operator’s facility, Plant infrastructure and inspection of Good Manufacturing practices / Good Hygiene practices
GSO 1943 Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011
GCC Standardization Organization (Labelling of pre-packaged food stuffs) GCC Standardization Organization (Safety Requirements of Cosmetics and Personal Care Products) FSSAI Schedule 4 Part II- General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators applying for license Food Safety and Standards (Food Safety Auditing) Regulation, 2018 Auditor Manual (For Auditors of Third Party Food Safety Agencies Recognised by FSSAI under Food Safety (Auditing) Regulations, 2018])
IAF Scope 30 Hotels and Restaurants
Hotels & Restaurants, Food Catering services
Inspection of Food Business Operators Facility Inspection, Inspection of kitchen, facilities, infrastructure and Inspection of GMP/GHP for food safety, Hygiene sanitation
Food Safety and Standards (Licensing and Registration of Food Business) Regulations, 2011 Food Safety and Standards (Food Safety Auditing) Regulation, 2018
FSSAI Schedule IV Part II – General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators applying for License; Part V – General hygienic and sanitary practices to be followed by food business operators applying for license- Catering. / As per Client requirements; Auditor Manual for Auditors of FSSAI Recognized agencies.
Location
Address
Key activities performed
Navi Mumbai (Main Office)
S-59, Haware Fantasia Business Park, Plot No. 47, Sector 30A, Vashi, Navi Mumbai – 400703, Maharashtra, India
Top Management functions, Quality Management System functions, administration & accounts, other key activities.
