ISO 14001:2015
Extrapack has a workable system for environmental management that focuses on decreasing pollution and other environmental risks. Certified with the internationally-recognized standard
ISO 14001, Extrapack does not pollute the air, water, or soil, does not use harmful chemicals, and rationally utilizes raw materials and waste production.
ISO 9001:2015
Our
Quality Management System has been certified to meet the requirements of global standard
ISO 9001:2008 by TUV Rheinland Bulgaria
ISO 14001:2015
Extrapack has a workable system for environmental management that focuses on decreasing pollution and other environmental risks. Certified with the internationally-recognized standard
ISO 14001, Extrapack does not pollute the air, water, or soil, does not use harmful chemicals, and rationally utilizes raw materials and waste production.
ISO 9001:2015
Our
Quality Management System has been certified to meet the requirements of global standard
ISO 9001:2008 by TUV Rheinland Bulgaria
ISO 14001:2004
Extrapack has a workable system for environmental management that focuses on decreasing pollution and other environmental risks. Certified with the internationally-recognized standard
ISO 14001, Extrapack does not pollute the air, water, or soil, does not use harmful chemicals, and rationally utilizes raw materials and waste production.
FSC®
FSC® reliable international standard ensures that products bearing the FSC® label are made from wood harvested in a responsible managed forests or from recycled material. Customers who choose packages made from FSC® -certified paper promote the responsible forest management which benefits the well-being of the forests, flora and fauna. It is important to know that FSC® certification is strict and everyone in the chain - from the forestry, through the wood processors, to providers of end products - work according to its requirements. Extrapack OOD may provide certified products on request.
ISO 22000:2006
This certificate 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.
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