Description
Book SynopsisThis study is geared towards the food industry and is applicable to the processes and products associated in this field. It comprehensively informs an international market on how to comply with ISO 9000 standards. The text relates the ISO 9000 to other quality and safety assurance systems.
Trade Review"...a must-read for anyone in the food industry considering the pursuit of certification." (Food Quality Magazine, 2001)
"A technical reference...provides guidance and assistance in applying the requirements of the international standard ISO 9001 to food and food-related industries." (SciTech Book News, Vol. 25, No. 4, December 2001)
"...a necessary and essential guidebook..." (Food, Vol.46, No.1, 2002)
"...a useful 'travel guide' towards ISO 9001 compliance...a recommended addition..." (Journal of Agricultural & Food Information, Vol. 4, No. 2, 2002)
Table of ContentsPreface.
Acknowledgments.
Introduction.
The Certification Effort.
ISO 9001:2000--The Revision.
Getting Started.
Quality Management System (ISO 9001:2000 Section 4.0).
Management Responsibility (ISO 9001:2000 Section 5.0).
Resource Management (ISO 9001:2000 Section 6.0).
Product Realization (ISO 9001:2000 Section 7.0).
Measurement and Analysis (ISO 9001:2000 Section 8.0).
Certification.
Auditors Are Human.
ISO 9000: The "Envelope" for the Food Industry (HACCP, GMPs, TQM, Malcolm Baldridge, and More).
Common Questions, Concerns, and Pitfalls.
Summary and Conclusions.
References.
Index.
