Integrating Business Management Processes: Volume 3: Harmonising Quality, Food Safety and Environmental Processes, 1st Edition (Paperback) book cover

Integrating Business Management Processes

Volume 3: Harmonising Quality, Food Safety and Environmental Processes, 1st Edition

By Titus De Silva

Productivity Press

216 pages

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Description

The backbone of any organization is its management system. It must reflect the needs of the organization and the requirements of its customers. Compliance with legal requirements and ethical environmental practices contribute 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 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.

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.

Subject Categories

BISAC Subject Codes/Headings:
BUS041000
BUSINESS & ECONOMICS / Management
BUS042000
BUSINESS & ECONOMICS / Management Science
BUS053000
BUSINESS & ECONOMICS / Quality Control
BUS071000
BUSINESS & ECONOMICS / Leadership
BUS083000
BUSINESS & ECONOMICS / Information Management
BUS103000
BUSINESS & ECONOMICS / Organizational Development