2000 New ISO 9000 Food Industry Practice Guide

Author: Yang Zhijian
Publisher:
Publish Date: 2004-01-01
Features: This book was written based on the current implementation of the ISO9000 international quality management system in China and the relatively scarce reference materials available in the food industry. The book is divided into two main parts: Part 1 focuses on the understanding and application of quality management, which consists of 10 chapters. The second part is the appendix, which lists some relevant reference standards and specifications, serving as materials for quality management. In Part 1, the book highlights the background and development of the ISO9000 system, as well as how to understand ISO9000 and how to integrate it with practical management. It addresses the necessity of establishing a quality management system in the food industry, emphasizing the certification situation in the industry and the key issues that must be noted in its practical operation. The book also provides a detailed explanation of important certification knowledge and methods for writing quality management system documents. The book is comprehensive, easy to understand, and focuses on fundamentals, making it highly suitable for reference and reference for business managers, self-study, and as a reference for food industry management, certification departments, and certified enterprises and institutions. It is also a valuable operational manual for the food industry and other related sectors.