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

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online resource

1 Introduction1.1 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 -- 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 Product identification and traceability -- 8.13 Pest control -- 8.14 Corrective and preventive action -- 8.15 Production trials -- 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 Guidance notes 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.

10.1007/978-1-4615-6091-3 [DOI]

ECONIS - Online Catalogue of the ZBW