In recent years there has been growing pressure for consistent product quality, and a need for companies to demonstrate sound quality management practices in order to meet 'Due Diligence' requirements of both legislation and the quality assurance practices of customers. It has become accepted that operating to the requirements of the international standard for quality management - BS EN ISO 900- goes a long way towards meeting these needs. The objective of this book is to explain the requirements of the standard, to offer advice about achieving those requirements and to indicate what the assessors will look for at assessment time. It is important that certification to the standard is sought to support achievement of company objectives and not the reverse, and of course the standard can apply to organizations and services, just as much as to companies. Thus the word' company' in the text should be treated accordingly. lllustrative material has been presented under the logo of a fictiti ous company 'Quality Food Services' - in this context QFS does not bear any relationship whatsoever to any identically or similarly named business that may exist. Readers will find it helpful to read the book with a copy of the standard to hand, and are strongly encouraged to read the complete text before taking any steps to prepare for certification to the standard.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
Dateigröße
ISBN-13
978-1-4615-6091-3 (9781461560913)
DOI
10.1007/978-1-4615-6091-3
Schweitzer Klassifikation
1 Introduction.- 1.1 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 Productidentification 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 Guidancenotes 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.
