Integrating Business Management Processes: Volume 3: Harmonising Quality, Food Safety and Environmental Processes

Integrating Business Management Processes: Volume 3: Harmonising Quality, Food Safety and Environmental Processes (978-0-367-48547-4) Shelving Guide: Business & Management The backbone of any organisation is its management system. It must reflect the needs of the organisation and the requirements of its customers. Compliance with legal requirements and ethical environmental practices contributes towards the sustainability of the management system. Whatever the state of maturity of the management, this book, one of three, provides useful guidance to design, implement, maintain and improve its effectiveness and is intended to provide readers with practical "how to" methods for integrating quality, safety and environmental management processes. This volume sets out procedures and flowcharts to show how the integration of these processes can be achieved. Separated into management procedures, core procedures, support procedures and assurance procedures and complemented by practical examples, this book is an invaluable resource for complete systems development and integration. This book, along with its two companion volumes, is a practical guide for real managers, designed to help them manage their business more effectively and gain competitive advantage. Titus De Silva is a consultant in management skills development, pharmacy practice, quality management and food safety and an advisor to the newly established National Medicines Regulatory Authority (NMRA) in Sri Lanka.

Table of Contents:
1. Integrating management systems List of Procedures Part One Management Procedures BMS 000 Business management system MP 000 Our company MP 001 Internal and external issues MP 002 Interested parties MP 003 Legal & other requirements MP 004 Scope MP 005 IQFSE MS planning MP 006 IQFSE MS and processes MP 007 Risk management MP 008 Objectives MP 009 Policy MP 010 Commitment MP 011 Roles and responsibilities MP 012 Planning processes MP 013 Operational planning MP 014 Strategic planning MP 015 Production planning MP 016 Customer focus MP 017 Management of emergencies MP 018 Emergency response planning MP 019 Planning for action MP 020 Change management MP 021 Production and service change Part Two Core Procedures CP 001 Approval of suppliers CP 002 Offering contracts CP 003 Purchasing information CP 004 Purchasing CP 005 Purchasing engineering items CP 006 Purchasing IT CP 007 Inward goods (IG) receipt CP 008 IG inspection CP 009 Issue of IG CP 010 Inspection and test status CP 011 Customer property CP 012 Production process control CP 013 Design and development CP 014 Release of finished goods CP 015 Handling and storage CP 016 Customer requirements CP 017 Take order CP 018 Processing orders CP 019 Picking orders CP 020 New product development CP 021 Delivery CP 022 Post-delivery CP 023 Business continuity CP 024 Preparation for hazard analysis CP 025 Hazard assessment CP 026 CCP and control schedule CP 027 HACCP plan CP 028 Pre-requisite programmes (PRPs) CP 029 Recall procedure CP 030 Initial environmental review (IER) CP 031 Identification of environmental aspects CP 032 Significance of environmental aspects CP 033 Environmental aspects of sales and marketing CP 034 Impact of sales on food safety CP 035 Managing environmental impact CP 036 Sales process CP 037 Visit planning CP 038 In-store procedure CP 039 Offer of samples CP 040 Sales meetings CP 041 Receiving and storing food items CP 042 Product and service requirements Part Three Support Procedures SP 001 Document control SP 002 Record control SP 004 Set-up SP 005 Internal communication SP 006 External communication SP 007 Customer communication SP 008 Organisational knowledge SP 009 Resource management SP 010 Management of infrastructure SP 011 Managing HR SP 012 Recruitment SP 013 Induction SP 014 Training and development SP 015 Leave SP 016 Safety and wellbeing SP 017 Promotions and transfers SP 018 Disciplinary procedure SP 019 Grievance procedure SP 020 Performance review SP 021 IT resource usage SP 022 E mail, internet, security SP 023 Company hardware, software SP 024 Phone voice mail fax SP 025 Password management SP 026 Virus protection SP 027 System access SP 028 Backup and recovery SP 029 Service and support SP 030 Electronic file storage SP 031 Use of IT to ensure food safety SP 032 Brand management SP 033 Advertising and promotion SP 034 Marketing forecast SP 035 Market research SP 036 Budgeting SP 037 Accounts payable SP 038 Accounts receivable SP 039 Internal control SP 040 Wages and salaries SP 041 Managing fixed assets SP 042 Preparation of management accounts SP 043 Management of bank accounts SP 044 Credit card management SP 045 External provision SP 046 Customer satisfaction SP 047 Customer complaints SP 048 Employee participation Part Four Assurance Procedures AP 001 Control of specifications AP 002 Calibration of measuring devices AP 003 Measurement and analysis AP 004 Analysis and evaluation AP 005 Management review AP 006 Continual improvement AP 007 Identification and traceability AP 008 Handling non-conformities AP 009 Validation of products, processes AP 010 Validation of food safety programme AP 011 Verification of Product, Processes and Equipment AP 012 Internal audit AP 013 Corrective and preventive action Appendix 1 Gap Analysis Appendix 2 Abbreviations and acronyms Appendix 3 Bibliography

About the Author :
Titus De Silva is a consultant in management skills development, pharmacy practice, quality management and food safety and an Advisor to the newly established National medicines Regulatory Authority (NMRA) in Sri Lanka.