-Concept of accreditation / Concept of quality in food industries / Concept of inspection

-General requirements

-Structural requirements

-Resource requirements

-Process requirements

-Management system requirements

-Complementary data / elements  of implementation

 - NCs case study

Course Content:

Concept of accreditation

Concept of quality in food industries

Concept of inspection

1.         Scope

2.         Normative references

3.         Terms and definitions

4.         General requirements

- Impartiality and Independence

- Confidentiality

5-Structural requirements

- Administrative requirements

- Organisation / management

6- Resource requirements

- Personnel

- Facilities and equipments

- Subcontracting

7. Process requirements

- Inspection methods and procedure

- Handling inspection items and samples

- Inspection records

- Inspection reports and inspection certificate

- Complaints and appeals

- Complaints and appeals process

8. Management system requirements

- Options

- Management system documentation (Option A)

- Control of documents (Option A)

- Control of records (Option A)

- Management review (Option A)

- Internal audits (Option A)

- Corrective actions (Option A)

- Preventive actions (Option A)

Complementary data / elements  of implementation  

   NCs Case Studies / Exercises