GMP & ISO 22000 Certified Manufacturing — European Standards, Global Reach
Certifications

Quality You Can
Verify and Trust

Nuteo holds four major quality and food safety certifications. Full documentation is available to all B2B partners upon request.

GMP Certified
Good Manufacturing Practice
ISO 22000
Food Safety Management System
ISO 9001
Quality Management System
HACCP
Hazard Analysis and Critical Control Points

Certification Details

GMP Certified

Good Manufacturing Practice
European Medicines Agency (EMA) standards

Our facility operates under full GMP certification, the highest manufacturing standard applicable to nutraceutical production. Every process, from raw material intake to finished product release, is governed by documented procedures, validated equipment, and trained personnel.

Scope Includes:
Raw material testing and release
In-process quality controls
Finished product testing
Batch documentation and traceability
Environmental monitoring
Personnel hygiene and training

ISO 22000

Food Safety Management System
International Organization for Standardization

ISO 22000 certification confirms that Nuteo's food safety management system meets the international standard for identifying and controlling food safety hazards. This certification is required for export to most international markets.

Scope Includes:
HACCP-based hazard analysis
Prerequisite programme management
Traceability and recall procedures
Supplier qualification programme
Customer communication protocols

ISO 9001

Quality Management System
International Organization for Standardization

ISO 9001 certification demonstrates our commitment to consistent quality management across all business processes — from customer order management to production and delivery. It ensures that quality is built into every stage of our operations.

Scope Includes:
Process-based quality management
Customer satisfaction monitoring
Continual improvement programme
Document and record control
Internal audit programme

HACCP

Hazard Analysis and Critical Control Points
EU Regulation 852/2004

HACCP is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes. Our HACCP plan is reviewed annually and forms the foundation of our food safety management system.

Scope Includes:
Hazard identification and risk assessment
Critical control point monitoring
Corrective action procedures
Verification and validation activities
Record keeping and documentation

3rd Party Laboratory Testing

Every batch is tested by accredited 3rd party laboratories before release, ensuring fully independent quality verification.

Identity Testing

HPLC, TLC, and NIR spectroscopy for ingredient identity confirmation

Potency Assay

Quantitative analysis of active ingredients against specification

Microbiological Testing

Total plate count, yeast, mould, E. coli, Salmonella, and Listeria

Heavy Metals

ICP-MS analysis for lead, mercury, arsenic, and cadmium

Stability Testing

ICH-compliant stability studies at 25°C/60% RH and 40°C/75% RH

Dissolution Testing

USP dissolution testing for tablets and capsules

Request Certification Documentation

Full certification documents, audit reports, and quality system summaries are available to qualified B2B partners.