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

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.

List of Procedures

Part I : 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 II : 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 III : 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 IV : 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
Index