Abstract
The forces which drive food companies to achieve ISO 9000 registration are numerous and may be dictated by internal circumstances, external pressures or both. Internal motivation often results from recognition that the quality of products and services could be improved. A desire to reduce quality-related costs may influence decisions. External pressures arise from competitors seeking or gaining ISO 9000 registration. Customers may demand that their suppliers are registered to the Standard. A significant factor can be the need to comply with food safety legislation, linked with the belief that operation of a QMS according to the requirements of ISO 9000 enables demonstration that all necessary precautions were taken and due diligence was exercised. This may be an illusion as registration to ISO 9000 will not automatically ensure compliance with food manufacturing legislation. The keys to compliance are cut from the structure of the QMS. The effectiveness with which the keys are used depends to a great extent, on the degree of management commitment given to operation of the system.
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© 1995 Springer Science+Business Media New York
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Early, R. (1995). The Quality Management System. In: Guide to Quality Management Systems for the Food Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2127-3_4
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DOI: https://doi.org/10.1007/978-1-4615-2127-3_4
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