An Integrated Management System (IMS) integrates all of an organization’s systems and processes into one complete framework, enabling an organization to work as a single unit with unified objectives. IMS = QMS + EMS + SMS + EnMS + FSMS + ISMS(etc) Organizations often focus on management systems individually, often in silos and sometimes even in conflict. A quality team is concerned with the QMS, often an […]
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Strategic management Strategic management focuses on achieving a company’s competitive advantage. It utilizes the organizational experience in relation to its technologies, social structures, and processes against competitors in the market. While normative management functions as a foundation for activities, it is the task of strategic management to provide orientation for these activities. Operational management The […]
The Integrated Management Concept, or IMC is an approach to structure management challenges by applying a “system-theoretical perspective that sees organisations as complex systems consisting of sub-systems, interrelations, and functions”. The most characteristic aspect of the IMC is its distinction between three particular management dimensions: normative, strategic, and operational management, which are held together by different integration mechanisms. The normative […]
Water quality management The use of HACCP for water quality management was first proposed in 1994. Thereafter, a number of water quality initiatives applied HACCP principles and steps to the control of infectious disease from water, and provided the basis for the Water Safety Plan (WSP) approach in the third edition of the WHO Guidelines for Drinking-water Quality report. This WSP has been described as […]
Standards The seven HACCP principles are included in the international standard ISO 22000. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes(GMP & SSOP), HACCP and the quality management system, which together form an organization’s Total Quality Management system. Other schemes with recognition from the Global Food Safety Initiative (GFSI), such as […]
A second proposal by the NAS led to the development of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in 1987. NACMCF was initially responsible for defining HACCP’s systems and guidelines for its application and were coordinated with the Codex Alimentarius Committee for Food Hygiene, that led to reports starting in 1992 and further harmonization in 1997. […]
NASA’s own requirements for critical control points (CCP) in engineering management would be used as a guide for food safety. CCP derived from failure mode and effects analysis (FMEA) from NASA via the munitions industry to test weapon and engineering system reliability. Using that information, NASA and Pillsbury required contractors to identify “critical failure areas” and eliminate them from the system, a […]
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the […]