The ISO 9000 Quality System: Applications in Food and TechnologyISBN: 978-0-471-36913-4
Hardcover
256 pages
February 2001
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Preface.
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.
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.
Related Titles
General & Introductory Food Science & Technology
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