BS ISO 15161:2001
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
Guidelines on the application of ISO 9001:2000 for the food and drink industry
Hardcopy , PDF
01-01-2012
English
12-19-2001
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Foreword
Introduction
1 Scope
2 Normative reference
3 Terms and definitions
4 Quality management system
4.1 General requirements
4.2 Documentation requirements
5 Management responsibility
5.1 Management commitment
5.2 Customer focus
5.3 Quality policy
5.4 Planning
5.5 Responsibility, authority and communication
5.6 Management review
6 Resource management
6.1 Provision of resources
6.2 Human resources
6.3 Infrastructure
6.4 Work environment
7 Product realization
7.1 Planning of product realization
7.2 Customer-related processes
7.3 Design and development
7.4 Purchasing
7.5 Production and service provision
7.6 Control of monitoring and measuring devices
8 Measurement, analysis and improvement
8.1 General
8.2 Monitoring and measurement
8.3 Control of nonconforming product
8.4 Analysis of data
8.5 Improvement
Annex A (informative) Interrelationship between the HACCP
and ISO 9001:2000 systems
Bibliography
Gives guidance to organizations in applying the requirements of ISO 9001 during the development and implementation of a quality management system in the food and drink industry. Gives information on the possible interactions of the ISO 9000 series of standards and the hazard analysis and critical control point (HACCP) system for food safety requirements.
| Committee |
AW/90
|
| DevelopmentNote |
Supersedes 98/710729 DC. (01/2002)
|
| DocumentType |
Standard
|
| Pages |
46
|
| PublisherName |
British Standards Institution
|
| Status |
Withdrawn
|
| Supersedes |
| Standards | Relationship |
| ISO 15161:2001 | Identical |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| ISO/TR 10014:1998 | Guidelines for managing the economics of quality |
| ISO 10011-3:1991 | Guidelines for auditing quality systems Part 3: Management of audit programmes |
| ISO 10015:1999 | Quality management Guidelines for training |
| ISO/TR 10017:2003 | Guidance on statistical techniques for ISO 9001:2000 |
| ISO 10011-1:1990 | Guidelines for auditing quality systems Part 1: Auditing |
| ISO 10012-2:1997 | Quality assurance for measuring equipment Part 2: Guidelines for control of measurement processes |
| ISO 10013:1995 | Guidelines for developing quality manuals |
| ISO 10399:2004 | Sensory analysis Methodology Duo-trio test |
| ISO 10005:2005 | Quality management systems Guidelines for quality plans |
| ISO 10006:2003 | Quality management systems Guidelines for quality management in projects |
| ISO 9004:2009 | Managing for the sustained success of an organization A quality management approach |
| ISO 9001:2015 | Quality management systems — Requirements |
| ISO 9000:2015 | Quality management systems — Fundamentals and vocabulary |
| ISO 8586-2:2008 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 10012-1:1992 | Quality assurance requirements for measuring equipment Part 1: Metrological confirmation system for measuring equipment |
| ISO 9000-3:1997 | Quality management and quality assurance standards Part 3: Guidelines for the application of ISO 9001:1994 to the development, supply, installation and maintenance of computer software |
| ISO 10011-2:1991 | Guidelines for auditing quality systems — Part 2: Qualification criteria for quality systems auditors |
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