We have implemented ISO 9001:2015 (Quality Management Systems) standards is designed to help organizations ensure that they meet the needs of customers and other stakeholders while meeting statutory and regulatory requirements related to a product or service.
We have implemented ISO 14001:2015 (Environmental Management Sustem) standards related to environmental management that exists to help organizations to minimize how their operations (processes, etc.) negatively affect the environment.
We have implemented GS1 which is a not-for profit organization that develops and maintains global standards for business communication. The best known of these standards is the barcode, a symbol printed on products that can be scanned electronically. GS1 barcodes are scanned more than six billion times every day. GS1 has 112 local member organizations and 1.5 million user companies. GS1 standards are designed to improve the efficiency, safety and visibility of supply chains across physical and digital channels in 25 sectors. They form a business language that identifies, captures and shares key information about products, locations, assets and more.

We have implemented  MK GMP for manufactoring, cultivation, cutting,  drying and packaging of plant material cannabis for medical use.

We have implemented EU G.A.C.P (Good Agricultural and Collection Practices) for cultivation, harvesting, trimming, drying, primary and secondary packaging.

In progress is implementation of GLOBALG.A.P. (Good Agricultural Practice) is a farm assurance program, translating consumer requirements into Good Agricultural Practice.

In progress is implementation of Good manufacturing practices (GMP) are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of pharmaceutical products.
In progress is implementation of ISO 31000:2015 (Risk Management) is a family of standards relating to risk management codified by the International Organization for Standardization.
In progress is implementation of Hazard Analysis and Critical Control Points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards.