Neuware - 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.

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Bibliographic Details

Title: Quality Mgmt Sys for Food Indus GD
Publisher: Springer Nature Dez 1995
Publication Date: 1995
ISBN 10: 0751403032
ISBN 13: 9780751403039
Binding: Buch
Condition: Neu
Dimensions: 241 millimeters width by 160 millimeters height by 17 millimeters depth
Weight: 483 grams

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Synopsis

Describes the ISO 9001/2 standards, explains what they are, and shows how to achieve them. Offers advice on choosing an assessment house and selecting consultants, points out details that assessors will be looking for, and presents a basic format for a quality management system. Other subjects include training, process control, and other accreditation and certification systems. Includes a glossary, and guidance notes for specific industries such as catering and hotels. Annotation c. by Book News, Inc., Portland, Or.

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