Quality Mgmt Sys for Food Indus Gd / Edition 1

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Product Details

  • ISBN-13: 9780751403039
  • Publisher: Wolters Kluwer Law & Business
  • Publication date: 7/28/1997
  • Edition number: 1
  • Pages: 193

Table of Contents

Preface
Acknowledgements
1 Introduction 1
2 Quality management principles - why BS EN ISO 9001? 6
3 Preparation for the programme - management commitment 13
4 Management responsibility 20
5 The quality system and document control 24
6 Buying and selling - purchasing and contract review 43
7 Design and development 48
8 Process control 56
9 Inspection, measuring and testing - calibration 66
10 Internal quality audit 73
11 Training 90
12 The assessment process 96
13 Achievement of the standard - what next? 101
14 Other accreditation/certification systems 107
App. A Model quality manual: QFS Quality Food Services 113
App. B Accredited third-party certification bodies 145
App. C Guidance notes for the application of BS EN ISO 9001: 1994 for the food and drink industry 147
App. D Guidance notes for the application of ISO 9002/EN29002/BS 5750: Part 2 To the hotel and catering industry 166
App. E New Zealand Q-Base code: quality management systems for small and medium-sized enterprises - general requirements TB 004:1995 178
App. F Glossary 186
References 189
Index 191
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