Quality management systems for the food industry: A guide to ISO 9001/2

1 Introduction.- 2 Quality management principles — why BS EN ISO 9001?.- 3 Preparation for the programme — management commitment.- 4 Management responsibility.- 5 The quality system and document control.- 6 Buying and selling — purchasing and contract review.- 7 Design and development.- 8 Process control.- 9 Inspection, measuring and testing — calibration.- 10 Internal quality audit.- 11 Training.- 12 The assessment process.- 13 Achievement of the standard — what next?.- 14 Other accreditation/certification systems.- Appendix A Model quality manual: QFS Quality Food Services.- Appendix B Accredited third-party certification bodies.- Appendix C Guidance notes for the application of BS EN ISO 9001: 1994 for the food and drink industry.- Appendix D Guidance notes for the application of ISO 9002/EN29002/BS 5750: Part 2 To the hotel and catering industry.- Appendix E New Zealand Q-Base code: quality management systems for small and medium-sized enterprises — general requirements TB 004:1995.- Appendix F Glossary.- References.