Documentation and design of quality systems

Documented quality systems are acknowledged as a key factor contributing to improved profitability and efficiency through product reliability. Advice about the development and implementation of documented quality systems will be given, including issues such as:

• What should be covered and in what detail
• What is the most appropriate structure for the system
• What needs to be done to satisfy external certification bodies
• How to create an effective system which people will use

On completion of this one day course, delegates should have a better understanding of the subject and be able to construct a documented system which can be submitted for external certification. A documented system of this type will also contribute to a 'due diligence' defence if one is required.

• The documentation requirements of BRC, HACCP, ISO 9001 and ISO 22000
• Quality manuals - the main elements as applied to the food industry
• Procedures and work instructions - planning, development and writing
• Quality plans, specifications, quality records and document control
• Practical exercises of document and procedure preparation