Awards and Certificates

Awards and Certificates




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ABOUT THE EMERGING ENTERPRISE AWARD

The Emerging Enterprise Award was first launched in 2008 to recognize outstanding small and medium enterprises (SMEs) in Singapore. It was the first in the SME industry for being an award that reaches out to younger businesses.

Jointly organized by The Business Times and OCBC Bank, supported by MasterCard®, RSM, SingTel, ACORN Marketing & Research Consultants, INSEAD, Maxus and SPRING Singapore, the Emerging Enterprise Award honors promising startups and aspiring SMEs with the drive to make waves on the entrepreneurial stage.

Apart from the attractive prizes, the Emerging Enterprise Award offers invaluable recognition and empowers the SMEs with opportunities to further their business growth ambitions.

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ABOUT THE SME 100 AWARD

SME 100 is an annual recognition award programme organized by SME & Entrepreneurship Magazine – one of the best selling business magazine in Asia. The awards identify and recognize Asia’s fast moving Sell & Medium Enterprises (SMEs) with a focus on growth (turnover, profit and market share) and resilience (best practices, sustainability and vision).

Independently researched, ranked and published by SME & Entrepreneurship Magazine, SME 100 ranks the top 100 fast moving companies in selected countries in Asia based on both quantitative and qualitative criteria.

Questionnaires/participation forms were sent to 3,000 pre-selected SMEs in each country based on a proportionate representation of the 20 industry grouping using SME100 Scored. After intricate compilation and analysis, the 100 era determined by the highest weighted average score with heavy weightage on growth and resilience.

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ABOUT THE SMF, SUSTAINABLE GROWTH AWARD

The Singapore Manufacturing Federation (SMF), formerly known as the Singapore Manufacturers’ Association, was first established in 1932. Its mission is to represent the interest of the Singapore manufacturing community and to drive its competitiveness and sustainable growth through serving industry-specific needs.

SMF is supported by 10 industry groups to serve diverse industry-specific needs, as well as 6 Centres of Excellence to offer our members a comprehensive approach towards improving competitiveness. With a membership of over 3,000 corporate members ranging from MNCs to SMEs, SMF carries out a myriad of activities to enhance the competitive edge of our members.

The SMF Sustainable Growth Award aims to recognize companies that have demonstrated the ability to adapt to different economic situations and grow their businesses and profitability over the long term. The Award also encourages companies to plan and strive to grow through good and bad economic cycles.

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ABOUT ISO 9001:2008

ISO 9001:2008 is the title of Standard that outlines the requirements an organization must maintain in their quality system for ISO 9001:2008 certification. There are several different documents in the ISO 9000 family of standards, but ISO 9001-2008 is the only ISO standard that requires certification. ISO 9001:2008 is the most recent standard, and the “2008” references the year of latest revision. It was previously called ISO 9001:2000, which is now obsolete and replaced by ISO 9001:2008 in the year 2008.

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ABOUT GOOD MANUFACTURING PRACTICE (GMP)

A Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any production that cannot be eliminated through testing the final product.

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ABOUT ISO 22000-2005

ISO 22000 standards have been established by developing the food standards as a result of the works with the Codex Alimentarius Commission related to the World Health Organization, United Nations Food and Agriculture Commission and international firms in this sector and food experts within ISO.ISO 22000 Specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.