Quality Management Systems for the Food Industry

1. Front Matter

   Pages i-xi

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2. Introduction

   • Andrew Bolton

   Pages 1-5

3. Quality management principles — why BS EN ISO 9001?

   • Andrew Bolton

   Pages 6-12

4. Preparation for the programme — management commitment

   • Andrew Bolton

   Pages 13-19

5. Management responsibility

   • Andrew Bolton

   Pages 20-23

6. The quality system and document control

   • Andrew Bolton

   Pages 24-42

7. Buying and selling — purchasing and contract review

   • Andrew Bolton

   Pages 43-47

8. Design and development

   • Andrew Bolton

   Pages 48-55

9. Process control

   • Andrew Bolton

   Pages 56-65

10. Inspection, measuring and testing — calibration

    • Andrew Bolton

    Pages 66-72

11. Internal quality audit

    • Andrew Bolton

    Pages 73-89

12. Training

    • Andrew Bolton

    Pages 90-95

13. The assessment process

    • Andrew Bolton

    Pages 96-100

14. Achievement of the standard — what next?

    • Andrew Bolton

    Pages 101-106

15. Other accreditation/certification systems

    • Andrew Bolton

    Pages 107-112

16. Back Matter

    Pages 113-193

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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.

• food
• food industry
• quality management

• Quality Management Consultant, Tunbridge Wells, UK

  Andrew Bolton

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