Quality Management Systems for the Food Industry: A Guide to ISO 9001/2 / Edition 1

Quality Management Systems for the Food Industry: A Guide to ISO 9001/2 / Edition 1

by A. Bolton
     
 

The ISO 9001/2 series of standards for Quality Management Systems is o f increasing importance to the food and drink industry; it functions a s an outward and visible sign to customers that the industry has a def ined quality management system that has been independently appraised a nd is regularly audited. ISO 9001/2 certification can enable a company , to reduce

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Overview

The ISO 9001/2 series of standards for Quality Management Systems is o f increasing importance to the food and drink industry; it functions a s an outward and visible sign to customers that the industry has a def ined quality management system that has been independently appraised a nd is regularly audited. ISO 9001/2 certification can enable a company , to reduce the audit burden from a multitude of customers and can als o help the manufacturer or distributor involved in auditing its own su ppliers. Above all, it may improve the effectiveness of its own operat ion and profits. Quality Management Systems for the Food Industry desc ribes what the standards are, what they mean and how to achieve them, and identifies both the potential benefits and limitations. It discuss es choice of assessment house, whether to use consultants or not, and particularly points out the detail that assessors will be looking for. Guidance is given on the basic format for a suitable quality manageme nt system.

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Product Details

ISBN-13:
9780834213333
Publisher:
Springer US
Publication date:
07/31/1997
Edition description:
1997
Pages:
208
Product dimensions:
6.28(w) x 9.76(h) x 0.73(d)

Table of Contents

Introduction. Quality Management Principles. Why BS EN ISO 9001? Preparation for the Program Management Commitment. Management Responsibility. The Quality System and Document Control. Buying and Selling. Purchasing and Contract Review. Design and Development. Process Control, Handling, Storage, Packaging, Preservation and Delivery. Inspection Measuring and Testing Calibration. Internal Quality Audit. Achievement of the Standard. What Next? Other Accreditation Systems. Appendixes. References. Index.

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