Quality Management Systems for the Food Industry A guide to ISO 9001
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Aservice of lOOP
Quality Management Systems for the Food Industry is a companion volume to Chapman & Hall's Practical Approaches to Food Control and Food Quality Series Series editor: Keith G. Anderson
1
HACCP A practical approach S. Mortimore and C. Wallace
2
Crisis Management in the Food and Drinks Industry A practical approach C. Doeg
3
Food and Drink Laboratory Accreditation A practical approach S. Wilson and G. Weir
Quality Man,agement Systems for the Food Industry A guide to ISO 9001/2
Andrew Bolton
Quality Management Consultant Tunbridge Wells, UK
I~OI SPRINGER SCIENCE+BUSINESS MEDIA, LLC
First edition 1997 © 1997 Andrew Bolton
Originally pub1ished by Blackie Academic & Professiona1 in 1997 Softcover reprint of the hardcover 1st edition 1997 © BSI Quality Assurance Appendices C and D
Typeset in Palatino 10/12 pt by Gray Publishing, Tunbridge Wells ISBN 978-1-4613-5917-3 ISBN 978-1-4615-2189-1 (eBook) DOI 10.1007/978-1-4615-2189-1 Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this pubIication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the Iicences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of Iicences issued by the appropriate Reproduction Rights Organization outside the UK Enquiries concerning reproduction outside the terms stated here shou1d be sent to the pubIishers at the London address printed on this page. The pubIisher makes no representation, express or impIied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or Iiability for anyerrors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 96-84773
e Printed on acid-free text paper, manufactured in accordance with ANSl/NISO Z39.48-1992 (permanence of Paper).
Contents
Preface
ix
Aclmowledgements
xi
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
1 1 1 3 4 5
2
Quality management principles - why BS EN ISO 900l? 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
6 6 7 11 12 12
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
13 13 14 14 14 15 15 16 1
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