Ensuring your product lives up to expectations and your service levels meet agreed standards. We can offer sound advice on quality compliance and ISO 9001.
45 Articles Found
What should a Quality Control Manager be doing?
A recent discussion prompted a thorough investigation of the differences between quality control and quality assurance. According to the American Society for Quality, Quality assurance and quality control are two aspects of quality management
Exploring Quality Control and Quality Assurance
Quality Control and Quality Assurance are both aspects of an organization’s quality management system (QMS), and even though they are closely related concepts, they are different in many ways. Understanding their differences is fundamental for any organization to effectively mana
Assuring Water Quality and Safety in Food Processing (Part 4)
Most people take water for granted. But it is a valuable asset, particularly within the food processing industry and Part 4 of this article considers how to interpret your water quality results
Assuring Water Quality and Safety in Food Processing (Part 3)
How ice is manufactured, stored and used is another issue that should be part of a processor’s water management program. There is a sense that plant workers and their managers believe that frozen water cannot be a source of contamination.
Assuring Water Quality and Safety in Food Processing (Part 2)
Most people take water for granted. In the United States, Japan and in Western Europe, all that an individual needs to do is turn on the tap at any time in the day or night to get clean, potable water. Part 2 of this article considers the uses of water.
Top Five Tips to Ensure Effective Procedures in Your QMS
The ISO 9001 quality management system requires for organizations to write different procedures to prevent non-conformances and to guaranty that specific jobs and processes are carried out correctly. Here are some tips for writing effective procedures
Exploring Lean Systems in an ISO 9001 Management System
One of the main objectives of an ISO 9001 management system is “continuous improvement”; however ISO 9001 provides little information on how organizations can reach and maintain it. In this specific aspect is where a lean system will provide the biggest benefit to any quality man
Assuring Water Quality and Safety in Food Processing (Part 1)
Most people take water for granted. In the United States, Japan and in Western Europe, all that an individual needs to do is turn on the tap at any time in the day or night to get clean, potable water. Water is used for drinking, cooking, washing and myriad other tasks.
A final word on boerewors
A final word… from the 'horse’s' mouth:taken directly from REGULATIONS GOVERNING THE COMPOSITION AND LABELLING OF RAW BOEREWORS, RAW SPECIES SAUSAGE AND RAW MIXED SPECIES SAUSAGE.
Using a Conformity Matrix to Align Processes to ISO 9001:2015
Sept. 22, 2018, is the deadline for registration to ISO 9001:2015, and this seems to allow organizations plenty of time to make the transition to the new standard. The good news is that, despite the radical changes to the standard’s structure, the underlying requirements are not
ISO 9001 - So where are you in your transition?
We have had the new version of ISO 9001 for well over a year, which means it is no longer new! So where are you in the transition process – hopefully you have a plan? If not, this article offers some suggestions for 2017. (Bottom line: You have a three-year transition period!)
So what’s in a name Boerewors vs Braaiwors
Shakespeare said a rose by another name would be just as sweet, but in the food industry we take names very seriously. Use the wrong name and mislead the consumer at your peril! For example, you can’t call a meat sausage "boerewors" unless it complies with the minimum legal requi
Quality is not the custard on the pudding
Quality is not just the custard on the pudding... it IS the pudding! Here are some thoughts around your customer's quality requirements
ISO 9001:2015: Avoiding nonconformities during the transition
The anticipated release later this year of the revised version of ISO 9001:2015—“Quality management systems—Requirements,” has many organizations asking what the revision will mean for them.
National Quality Month
November is all about quality. The American Society for Quality have dubbed it World Quality month. In South Africa, the South African Quality institute dedicated last week as National Quality week and World Quality Day was officially celebrated on 10th November this year
10 Reasons Why You Need ISO 9001 Certification
When we talk about helping companies obtain ISO 9001 certification, people often ask us, “Why does our company need to be ISO 9001 certified?” Good question. ISO 9001 is a quality management system (QMS) standard and it produces numerous benefits for any company willing to go tha
Starting the Journey to ISO 9001 Certification Part 3
In the third part of this series, Chris explains process management. This is an area where many food companies go wrong as process management is much more than production processes. How to define the process, how to develop the top level of documentation, what can you exclude fro
Starting the Journey to ISO 9001 Certification Part 2
In Part 2 of this series, Chris continues with the Foundation Phase of the setting up your ISO 9001 quality management system. What does “context mean in ISO 9001, why must the requirements of interested parties be defined, how should communication be addressed? These requirement
Starting the Journey to ISO 9001 Certification Part 1
Creating ISO 9001:2015 Quality Management Systems (QMS) that fulfills the requirements of the ISO Standard can seem like a daunting task. But it doesn’t have to be. Creating an ISO 9001-based QMS should be done like all projects. Priorities need to be established, responsibilitie
What’s in a name - Certification versus accreditation
I know Shakespeare said “A rose by another name would be just as sweet” but this is one we have to get right! There is still much incorrect use of the term accreditation in the food industry in the context of food safety and quality systems. The intent of this article is to try a
What the HLS actually means to you? Less is more
We constantly complain about the number of standards we have to comply with. It’s an international problem. So finally we have a solution on the horizon for some standard. It’s the ISO HLS. We explain the acronym and what it means to you in practice.
Surprise surprise…it has to taste good.
There has been increasing focus on food safety is the past decade and rightly so. But what about the quality of the product? If we are only doing micro testing but no taste testing we are going to start experiencing problems according to the experts.
The main differences between ISO 9001:2008 & ISO 9001:2015 | Part 1
We have had the new version of ISO 9001 for several months. If you haven’t started with your 3 year transition, why not kick start it with this article.
The main differences between ISO 9001:2008 and ISO 9001:2015 Part 2
Some of the terminology in the new ISO 9001:2015 standard is unfamiliar. In this article we will help you understand context, interested parties and leadership.
The main differences between ISO 9001:2008 and ISO 9001:2015 | Part 3
ISO 9001 got a bad rap because of the need for documented procedures. Traditionally the interpretation has been a policy, procedure, work instruction and form for everything, including the tea lady. ISO 9001:2015 has a refreshingly different approach. We also discuss the approach