Andrew Bolton's Quality management systems for the food industry : a guide PDF

By Andrew Bolton

ISBN-10: 0751403032

ISBN-13: 9780751403039

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Read Online or Download Quality management systems for the food industry : a guide to ISO 9001/2 ; [companion volume to ... practical approaches to food control and food quality series] / [...] XA-DE PDF

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Extra resources for Quality management systems for the food industry : a guide to ISO 9001/2 ; [companion volume to ... practical approaches to food control and food quality series] / [...] XA-DE

Sample text

1 Format of documents It is important that documentation relating to the BS EN ISO 9001 system has standing in the company, and thus it is common to find that stationery specific to the project is printed, bearing the company logo and a definitive heading. This is supported by provision of distinctive files to contain the documents. 34 Management of documentation The stationery will be printed with headers and footers, providing space to contain specific information to aid the management of documents.

6 Management of documentation Simple and efficient management of documentation is a prerequisite of a successful system, and is a characteristic to which the assessors pay great attention. Aspects that require attention are: • • • • • format content authorization and distribution revision status and date withdrawal procedure Success is not achieved if adequate resource is not given to the task. Hence the recommendation to appoint a Document Controller. 1 Format of documents It is important that documentation relating to the BS EN ISO 9001 system has standing in the company, and thus it is common to find that stationery specific to the project is printed, bearing the company logo and a definitive heading.

1 summarizes the suite of specifications that might be typical in a food manufacturing business, and suggests which departments might hold the authority for them. 1 Raw and packaging material specifications The essence of these specifications is that they define both the key characteristics of the material and the means of identification, including analytical methods and standards. They should be formally agreed with the supplier(s), and the ability of the supplier to produce to the specification should have been confirmed, if necessary by factory inspection.

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Quality management systems for the food industry : a guide to ISO 9001/2 ; [companion volume to ... practical approaches to food control and food quality series] / [...] XA-DE by Andrew Bolton


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