SOC 2 Compliance and Certification – Bilbao What is SOC 2 (System and Organisation Controls) Compliance and Certification in Bilbao SOC 2 compliance and certification in Bilbao is a...
What is HACCP (Hazard analysis and critical control points) Certification in Bilbao? HACCP Standard is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently...
ISO 13485 Certification and Consulting – Bilbao What is ISO 13485 (Medical Devices – Quality Management System) Certification and Consulting Bilbao ISO 13485:2016 specifies requirements for a quality management...
What is ISO 17025 (Testing and Calibration Laboratories) Accreditation and Consulting in Bulgaria? ISO 17025 is the standard for which most labs must hold accreditation in order to be...
What is VAPT (Vulnerability assessment and Penetration Testing) Certification in Bulgaria? VAPT certification in Bulgaria (Vulnerability Assessment and Penetration Testing) is a technique to protect your organization against external and...
What is HACCP (Hazard analysis and critical control points) Certification Bulgaria? HACCP Standard is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently...
What is CMMI (Capability Maturity Model Integration) Certification Bulgaria? The Capability Maturity Model Integration (CMMI), is a process model that provides a clear definition of what an organization should...
What is CE MARK (“conformité européenne” – European conformity) Certification Bulgaria? CE marking is an administrative marking with which the manufacturer or importer affirms its conformity with health, safety,...
What is ISO 27001 (Information Security Management System) Certification Bulgaria? ISO 27001 Certification is an international standard that was originally published jointly by the International Organization for Standardization (ISO)...
What is ISO 22000 (Food Safety Management System) Certification Bulgaria? Food safety Management System is linked to the presence of food-borne hazards in food at the point of consumption....