Quality Management Systems for the Food Industry: A Guide to ISO 9001/2

Inrecentyearsthere hasbeengrowingpressurefor consistentproduct quality, and a need for companies to demonstrate sound quality management practicesinorderto meetDueDiligence 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 9001 - 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 achievementofcompanyobjectivesandnotthe reverse, andofcourse the standard canapplyto organizationsand services, justasmuch as to companies. Thus thewordcompanyinthe textshouldbe treated accordingly. lliustrative material hasbeen presentedunderthe 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 stronglyencouraged to read the complete textbeforetakingany steps topreparefor certificationtothe standard. Andrew Bolton Tunbridge Wells June 1996 ix Acknowledgements No book of this nature can be written without adequate experience andknowledge, and qualitymanagementinthe food industry isboth a wide and a deep subject. Inevitably and necessarily one lives and learns from the wisdomand advice ofcolleaguesand friends. Ihave been privileged to work with many fine colleagues duringwhat has been ahappycareer, and to all ofthem, withinandwithoutUnilever, I take this opportunity to saythank you.