Quality Management Systems for the Food Industry: A Guide to ISO 9001/2: A Guide to Iso 9001/2Springer Science & Business Media, 1997 M07 31 - 193 páginas In recent years there has been growing pressure for consistent product quality, and a need for companies to demonstrate sound quality management practices in order to meet 'Due Diligence' requirements of both legislation and the quality assurance practices of customers. It has become accepted that operating to the requirements of the international standard for quality management - BS EN ISO 900- goes a long way towards meeting these needs. The objective of this book is to explain the requirements of the standard, to offer advice about achieving those requirements and to indicate what the assessors will look for at assessment time. It is important that certification to the standard is sought to support achievement of company objectives and not the reverse, and of course the standard can apply to organizations and services, just as much as to companies. Thus the word' company' in the text should be treated accordingly. lllustrative material has been presented under the logo of a fictiti ous company 'Quality Food Services' - in this context QFS does not bear any relationship whatsoever to any identically or similarly named business that may exist. Readers will find it helpful to read the book with a copy of the standard to hand, and are strongly encouraged to read the complete text before taking any steps to prepare for certification to the standard. |
Contenido
III | 1 |
IV | 3 |
V | 4 |
VI | 5 |
VII | 6 |
VIII | 7 |
IX | 11 |
X | 12 |
LIII | 62 |
LIV | 63 |
LVII | 64 |
LIX | 66 |
LX | 68 |
LXI | 70 |
LXIII | 73 |
LXIV | 74 |
XII | 13 |
XIII | 14 |
XVI | 15 |
XVIII | 16 |
XX | 18 |
XXI | 20 |
XXII | 21 |
XXIV | 22 |
XXVI | 23 |
XXVII | 24 |
XXVIII | 26 |
XXIX | 28 |
XXX | 29 |
XXXI | 30 |
XXXII | 34 |
XXXIII | 38 |
XXXIV | 40 |
XXXV | 43 |
XXXVI | 45 |
XXXVII | 46 |
XXXVIII | 48 |
XXXIX | 49 |
XLI | 52 |
XLII | 53 |
XLIII | 54 |
XLIV | 56 |
XLV | 57 |
XLVII | 58 |
XLIX | 60 |
LXV | 75 |
LXVI | 76 |
LXVIII | 84 |
LXIX | 90 |
LXX | 92 |
LXXIII | 93 |
LXXIV | 96 |
LXXV | 97 |
LXXVII | 98 |
LXXVIII | 100 |
LXXX | 101 |
LXXXI | 102 |
LXXXII | 104 |
LXXXIII | 105 |
LXXXV | 107 |
LXXXVI | 109 |
LXXXVII | 110 |
LXXXVIII | 111 |
XC | 112 |
XCIII | 113 |
XCIV | 145 |
XCV | 147 |
XCVI | 166 |
XCVII | 178 |
XCVIII | 186 |
189 | |
191 | |
Otras ediciones - Ver todas
Quality management systems for the food industry: A guide to ISO 9001/2 Andrew Bolton Vista previa limitada - 2012 |
Quality Management Systems for the Food Industry: A guide to ISO 9001/2 A. Bolton Vista previa limitada - 2012 |
Quality management systems for the food industry: A guide to ISO 9001/2 Andrew Bolton Sin vista previa disponible - 2013 |
Términos y frases comunes
achieve activities appropriate approved assessment auditors Authorized BSI Quality Assurance calibration carried checklist clause codes of practice Company Procedure complaints contract review corrective action Critical Control Points Date defined departmental manuals design input document control document review Due Diligence defence employees ensure factory finished product food and drink food industry Food Services Document Guidelines HACCP hygiene identified implementation inspection and testing internal audit programme internal quality audits involved Issue legislation maintained Management responsibility management review Manufacturing Manufacturing Practice measuring and test necessary nonconforming product operation organisation organization packaging materials preparation problem procedures CP process control product quality product recall Purchasing Q-Base QFS Quality Food QM 1.0 Title quality circles Quality Food Services quality management system Quality Manual Reference quality policy quality records quality system raw and packaging relevant schedule statistical process control structure supplier Technical Manager test equipment Total quality management verify