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    Quality Management Systems for the Food Industry: A Guide to ISO 9001/2 (Paperback) Edited by Andrew Bolton

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    DescriptionInrecentyearsthere hasbeengrowingpressurefor consistentproduct quality, and a need for companies to demonstrate sound quality management practicesinorderto meet'DueDiligence' 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 9001 - 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 achievementofcompanyobjectivesandnotthe reverse,andofcourse the standard canapplyto organizationsand services,justasmuch as to companies. Thus theword'company'inthe textshouldbe treated accordingly. lliustrative material hasbeen presentedunderthe 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 stronglyencouraged to read the complete textbeforetakingany steps topreparefor certificationtothe standard. Andrew Bolton Tunbridge Wells June 1996 ix Acknowledgements No book of this nature can be written without adequate experience andknowledge,and qualitymanagementinthe food industry isboth a wide and a deep subject. Inevitably and necessarily one lives and learns from the wisdomand advice ofcolleaguesand friends. Ihave been privileged to work with many fine colleagues duringwhat has been ahappycareer,and to all ofthem,withinandwithoutUnilever, I take this opportunity to saythank you.

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    Quality Management Systems for the Food Industry
    A Guide to ISO 9001/2
    Authors and contributors
    Edited by Andrew Bolton
    Physical properties
    Format: Paperback
    Number of pages: 204
    Width: 152 mm
    Height: 231 mm
    Thickness: 13 mm
    Weight: 318 g
    ISBN 13: 9781461359173
    ISBN 10: 1461359171

    B&T Book Type: NF
    BIC E4L: TEC
    Nielsen BookScan Product Class 3: S9.4
    LC subject heading:
    B&T Merchandise Category: SCI
    B&T General Subject: 710
    LC classification: TX
    DC22: 641.3
    Ingram Subject Code: TE
    Abridged Dewey: 664
    BIC subject category V2: TDCT
    BISAC V2.8: TEC012000
    Warengruppen-Systematik des deutschen Buchhandels: 16880
    BISAC V2.8: CKB000000
    LC subject heading:
    DC23: 664.07
    LC classification: QD1-999, TP248.65.F66
    Thema V1.0: WB, TDCT
    Edition statement
    Softcover Reprint of the Origi ed.
    Illustrations note
    black & white illustrations
    Springer-Verlag New York Inc.
    Imprint name
    Springer-Verlag New York Inc.
    Publication date
    03 October 2013
    Publication City/Country
    New York, NY
    Table of contents
    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.