Quality management systems for the food industry
Springer-Verlag New York Inc.
978-1-4613-5917-3 (ISBN)
Readers will find it helpful to read the book with a copy of the standard to hand, and are stronglyencouraged to read the complete textbeforetakingany steps topreparefor certificationtothe standard. Andrew Bolton Tunbridge Wells June 1996 ix Acknowledgements No book of this nature can be written without adequate experience andknowledge,and qualitymanagementinthe food industry isboth a wide and a deep subject. Inevitably and necessarily one lives and learns from the wisdomand advice ofcolleaguesand friends. Ihave been privileged to work with many fine colleagues duringwhat has been ahappycareer,and to all ofthem,withinandwithoutUnilever, I take this opportunity to saythank you.
1 Introduction.- 2 Quality management principles — why BS EN ISO 9001?.- 3 Preparation for the programme — management commitment.- 4 Management responsibility.- 5 The quality system and document control.- 6 Buying and selling — purchasing and contract review.- 7 Design and development.- 8 Process control.- 9 Inspection, measuring and testing — calibration.- 10 Internal quality audit.- 11 Training.- 12 The assessment process.- 13 Achievement of the standard — what next?.- 14 Other accreditation/certification systems.- 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 Guidance notes for the application of ISO 9002/EN29002/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.
Zusatzinfo | XI, 193 p. |
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Verlagsort | New York, NY |
Sprache | englisch |
Maße | 155 x 235 mm |
Themenwelt | Technik ► Lebensmitteltechnologie |
Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management | |
ISBN-10 | 1-4613-5917-1 / 1461359171 |
ISBN-13 | 978-1-4613-5917-3 / 9781461359173 |
Zustand | Neuware |
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