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Assessment 2: Quality Manual (20%) Overview The objective of report is to produce a MINI quality manual for a fictitious food manufacturer based on the current standards, AS ISO 22000-2005 Food safety management system. Group Assignment Teams of 5 students Length: approx. 6000 words, at least 1200 words per student Each part of the assignment will be guided during in the IT workshops to help you progress though the different activities for this report. Attendance at the Quality manual workshops is compulsory. Details This report is aimed at developing a working knowledge of Quality Management Systems as specified by the Australian Standards and International Organisation for Standardisation (ISO) and the application of HACCP in a food safety management system for the management of food safety. Our group topic is ( infant formula): This my section: Section 5 5.1 Management commitment Short statement about type of management commitment to quality for this company 5.2 Food safety policy Statement on the Food safety policy of your company. Include objectives which should be specific, measurable, achievable, relevant and time-framed. 5.3 Food safety management system planning Short general statement 5.4 Responsibility and authority Describe how responsibility and authority is organised in your company. Present a diagram of management for your company (CEO, production, engineering, QC lab, etc) 5.5 Food safety team leader Position description for Food Safety team leader – tip find a typical job advertisement QA manager. 5.6 Communication Give examples of some key contacts for both external and internal communication 5.7 Emergency preparedness and response Cross reference to emergency procedures 5.8 Management review Statements on review frequency, inputs and outputs

Assessment 2: Quality Manual (20%)
Overview
The objective of report is to produce a MINI quality manual for a fictitious food manufacturer based on the current standards, AS ISO 22000-2005 Food safety management system.

Group Assignment Teams of 5 students
Length: approx. 6000 words, at least 1200 words per student

Each part of the assignment will be guided during in the IT workshops to help you progress though the different activities for this report.
Attendance at the Quality manual workshops is compulsory.

Details
This report is aimed at developing a working knowledge of Quality Management Systems as specified by the Australian Standards and International Organisation for Standardisation (ISO) and the application of HACCP in a food safety management system for the management of food safety.

Our group topic is ( infant formula):
This my section:

Section 5 5.1 Management commitment
Short statement about type of management commitment to quality for this company
5.2 Food safety policy
Statement on the Food safety policy of your company. Include objectives which should be specific, measurable, achievable, relevant and time-framed.
5.3 Food safety management system planning
Short general statement
5.4 Responsibility and authority
Describe how responsibility and authority is organised in your company. Present a diagram of management for your company (CEO, production, engineering, QC lab, etc)
5.5 Food safety team leader
Position description for Food Safety team leader – tip find a typical job advertisement QA manager.
5.6 Communication
Give examples of some key contacts for both external and internal communication
5.7 Emergency preparedness and response
Cross reference to emergency procedures
5.8 Management review
Statements on review frequency, inputs and outputs

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