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Quality Management Systems for the Food Industry A guide to ISO 9001/2

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 accep...

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Bibliographic Details
Other Authors: Bolton, A. (Editor)
Format: eBook
Language:English
Published: New York, NY Springer US 1997, 1997
Edition:1st ed. 1997
Subjects:
Leadership
Food Science
Strategic Planning
Business Strategy And Leadership
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 5.2 The quality policy statement
  • 5.3 The quality manual and procedures
  • 5.4 The quality plan
  • 5.5 The document system
  • 5.6 Management of documentation
  • 5.7 Computer access and security
  • 5.8 Summary
  • 6 Buying and selling — purchasing and contract review
  • 6.1 Introduction
  • 6.2 Purchasing
  • 6.3 Contract review
  • 6.4 Summary
  • 7 Design and development
  • 7.1 Introduction
  • 7.2 Project plan
  • 7.3 Project management plan
  • 7.4 Design documentation
  • 7.5 Design specifications
  • 7.6 Summary
  • 8 Process control
  • 8.1 Introduction
  • 8.2 Planning
  • 8.3 Specification and controls
  • 8.4 Dress and hygiene
  • 8.5 Special processes
  • 8.6 Cleaning
  • 8.7 Nonconforming product
  • 8.8 Work in progress
  • 8.9 Waste management
  • 8.10 Customer-supplied product
  • 8.11 Handling, storage, packaging, preservation and delivery
  • 8.12 Productidentification and traceability
  • 8.13 Pest control
  • 8.14 Corrective and preventive action
  • 8.15 Production trials
  • 1 Introduction
  • 1.1 Introduction
  • 1.2 The Food Safety Act 1990
  • 1.3 The statutory defences — Due Diligence
  • 1.4 What is BS EN ISO 9001?
  • 1.5 Summary
  • 2 Quality management principles — why BS EN ISO 9001?
  • 2.1 Quality management principles
  • 2.2 What is BS EN ISO 9001?
  • 2.3 Results and benefits
  • 2.4 The administration of BS EN ISO 9001
  • 2.5 Summary
  • 3 Preparation for the programme — management commitment
  • 3.1 Strategic objective and scope
  • 3.2 Is it the right time?
  • 3.3 Management commitment and understanding
  • 3.4 Management Representative
  • 3.5 A consultant or not?
  • 3.6 Appointment of assessors
  • 3.7 Project costs
  • 3.8 Project plan and timescale
  • 3.9 Summary
  • 4 Management responsibility
  • 4.1 Introduction
  • 4.2 Quality policy
  • 4.3 Responsibility and authority
  • 4.4 Management Representative
  • 4.5 Management review
  • 4.6 Complaint management
  • 4.7 Summary
  • 5 The quality system and document control
  • 5.1 Introduction
  • 8.16 Quality records
  • 8.17 Summary
  • 9 Inspection, measuring and testing — calibration
  • 9.1 Introduction
  • 9.2 Inspection and testing
  • 9.3 Control of inspection, measuring and test equipment — calibration
  • 9.4 Inspection and test status
  • 9.5 Summary
  • 10 Internal quality audit
  • 10.1 Introduction
  • 10.2 Internal audit procedure
  • 10.3 The audit schedule
  • 10.4 Selection and training of auditors
  • 10.5 Preparation of the auditees
  • 10.6 The internal audit training programme
  • 10.7 Company awareness
  • 10.8 Summary
  • 11 Training
  • 11.1 Introduction
  • 11.2 Induction training
  • 11.3 Job descriptions/work instructions
  • 11.4 General training
  • 11.5 Personal records
  • 11.6 Summary
  • 12 The assessment process
  • 12.1 Introduction
  • 12.2 Appointment of assessors
  • 12.3 Document review
  • 12.4 The assessment
  • 12.5 Surveillance visits
  • 12.6 Summary
  • 13 Achievement of the standard — what next?
  • 13.1 Introduction
  • 13.2 Total quality management
  • 13.3 Performance indices and quality costs
  • 13.4 Quality improvement teams and quality circles
  • 13.5 Quality tools
  • 13.6 The cult of continuous improvement
  • 14 Other accreditation/certification systems
  • 14.1 Introduction
  • 14.2 Industry schemes
  • 14.3 National and international schemes
  • 14.4 Guidelines and codes of practice
  • 14.5 Codex Alimentarius
  • 14.6 Confidence marks
  • 14.7 Distributors’ own brands and contracts
  • 14.8 In conclusion
  • 14.9 Contact addresses
  • Appendix A Model quality manual: QFS Quality Food Services
  • Appendix B Accredited third-party certification bodies
  • Appendix C Guidance notes for the application of BS EN ISO 9001:1994 for the food and drink industry
  • Appendix D Guidancenotes for the application of ISO 9002/EN2900/BS 5750: Part 2 To the hotel and catering industry
  • Appendix E New Zealand Q-Base code: quality management systems for small and medium-sized enterprises — general requirements TB 004:1995
  • Appendix F Glossary
  • References

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