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ISO 9000 Quality System – Applications in Food and Technology

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0 471 36913 6
1.00 LBS
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Product Description

Adhering to the ISO 9000 requirements provides the structure and discipline for a strong and efficient quality management system.  The mature system prioritizes the foundation for continuous improvements, improved quality performance, and increased profits while meeting the customer's needs and expectations.  ISO 9000 makes good business sense.

The ISO 9000 Quality System: Applications in Food and Technology is meant to serve as a technical reference, providing guidance and assistance in applying the requirements of ISO 9001 to food and food-related industries.  Examples, ideas, and recommendations for the application of those requirements to different process situations is based on industry experience and expertise.  The text addresses the concept, concerns, and potential pitfalls toward certification along with specific requirements and various options that can be applied.  Frequently identified nonconformances, common questions, and the integration of existing programs such as Hazard Analysis Critical Control Points (HACCP) as related to ISO 9001 compliance will be addressed.

The ISO 9000 series of standards has recently been revised into one compliance standard ISO 9001:2000.  Comments and recommendations related to this revision are contained within this text, and references are also made to some specific wording of the ISO 9000:1994 series.  This text is meant to provide information and guidelines to enhance the establishment of an effective quality management system compliant with the requirements of ISO 9001:2000.


(1) Introduction,

(2) The Certification effort,

(3) ISO 9001:2000---the Revision,

(4) Getting Started,

(5) Quality Management System (ISO 9001:2000 Section 4.0),

(6) Management Responsibility (ISO 9001:2000 Section 5.0),

(7) Resource Management (ISO 9001:2000 Section 6.0),

(8) Product Realization (ISO 9001:2000 Section 7.0),

(9) Measurement & Analysis (ISO 9001:2000 Section 8.0),

(10) Certification,

(11) Auditors are human,

(12) ISO 9000: The “Envelope” for the food industry (HACCP, GMPs, TQM, Malcolm Baldridge, and more),

(13) Common questions, concerns & pitfalls,

(14) Summary & Conclusions,

References, Index.  

Debby L Newslow, 2001, 241 p.  (List: $157.00)  $80.00

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