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

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.