Quality Management Systems for the Food Industry: A Guide to Iso 9001/2 - Couverture rigide

Couverture rigide

ISBN 10 : 0751403032 ISBN 13 : 9780751403039

Editeur : Jones and Bartlett Publishers, Inc, 1995

Synopsis

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.

Détails de l'édition

• Éditeur: Jones and Bartlett Publishers, Inc
• Date d'édition: 1995
• Langue: anglais
• ISBN 10: 0751403032
• ISBN 13: 9780751403039
• Reliure: Relié
• Nombre de pages: 208
• Éditeur: Bolton A.
• Coordonnées du fabricant: KINESIS; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; 22391; Allemagne