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AS/NZS ISO 9000:2016

[Current]

Quality management systems — Fundamentals and vocabulary

Adopts ISO 6658:2005 to provide general guidance on the use of sensory analysis, including tests for the examination of food and techniques to be used if statistical analysis of the results is required.
Published: 26/02/2016
Pages: 51
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Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
Introduction
1 Scope
2 Fundamental concepts and quality management principles
2.1 General
2.2 Fundamental concepts
2.2.1 Quality
2.2.2 Quality management system
2.2.3 Context of an organization
2.2.4 Interested parties
2.2.5 Support
2.2.5.1 General
2.2.5.2 People
2.2.5.3 Competence
2.2.5.4 Awareness
2.2.5.5 Communication
2.3 Quality management principles
2.3.1 Customer focus
2.3.1.1 Statement
2.3.1.2 Rationale
2.3.1.3 Key benefits
2.3.1.4 Possible actions
2.3.2 Leadership
2.3.2.1 Statement
2.3.2.2 Rationale
2.3.2.3 Key benefits
2.3.2.4 Possible actions
2.3.3 Engagement of people
2.3.3.1 Statement
2.3.3.2 Rationale
2.3.3.3 Key benefits
2.3.3.4 Possible actions
2.3.4 Process approach
2.3.4.1 Statement
2.3.4.2 Rationale
2.3.4.3 Key benefits
2.3.4.4 Possible actions
2.3.5 Improvement
2.3.5.1 Statement
2.3.5.2 Rationale
2.3.5.3 Key benefits
2.3.5.4 Possible actions
2.3.6 Evidence-based decision making
2.3.6.1 Statement
2.3.6.2 Rationale
2.3.6.3 Key benefits
2.3.6.4 Possible actions
2.3.7 Relationship management
2.3.7.1 Statement
2.3.7.2 Rationale
2.3.7.3 Key benefits
2.3.7.4 Possible actions
2.4 Developing the QMS using fundamental concepts and principles
2.4.1 QMS model
2.4.1.1 General
2.4.1.2 System
2.4.1.3 Processes
2.4.1.4 Activity
2.4.2 Development of a QMS
2.4.3 QMS standards, other management systems and excellence models
3 Terms and definitions
3.1 Terms related to person or people
3.2 Terms related to organization
3.3 Terms related to activity
3.4 Terms related to process
3.5 Terms related to system
3.6 Terms related to requirement
3.7 Terms related to result
3.8 Terms related to data, information and document
3.9 Terms related to customer
3.10 Terms related to characteristic
3.11 Terms related to determination
3.12 Terms related to action
3.13 Terms related to audit
Annex A
A.1 General
A.2 Generic relation
A.3 Partitive relation
A.4 Associative relation
A.5 Concept diagrams
Bibliography
Alphabetical index of terms
Cited references in this standard
Content history
[Current]
DR AS/NZS ISO 9000:2015