The ISO 9001:2015 standard, published by the International Organization for Standardization, is an international reference for quality management requirements and continuous improvement of business-to-business interactions. It provides guidance and tools for organizations that want to ensure their products and services consistently meet customers requirements. The standard is based on a number of quality management principles, including a strong customer focus and a process of continuous improvement. Quality and continuous improvement are two of our core values at Wabash National, said Dustin Smith, senior vice president and general manager, Commercial Trailer Products. Achieving recertification to ISO 9001:2015 registration reflects our commitment to upholding world-class quality standards in our manufacturing operations. I am extremely proud of the entire team for their commitment to our ongoing quality initiatives. The Cadiz operation earned ISO 9001:2008 registration in 2014. ISO 9001:2015 is the most relevant certification to date, replacing the previous ISO 9001:2008 standards. Wabash National has had ISO 9001:2008 certification at its Lafayette, Indiana, operations since 2012. The certificate can be renewed every three years following a formal third-party audit.
THE.OMPANY.as defined the scope of the food organizations to pursue ISO 22000 certifications. In.ace.f any / end products Transportation f • g Measures for the prevention of cross contamination Job / Cert n: Auditors: Template: GP 4102 Organization: Location: Issue n: 1 Date: Visit n: Page n: 8 of 18 . including workspace and employee facilities: • • • • • • • • • Process flow Working space and storage Segregation Low/High risk areas/process Segregation design Washing and cleaning locations Changing facilities Hand washing facilities Toilets Catering facilities Doc ref Stage 1 Stage 2 Observations & objective evidence c d e Supplies of air. energy and other utilities Supporting services including waste and sewage disposal Equipment including its preventative maintenance.ISO 22000:2005 Conformance Clause b Requirement Lay/out of premises.Audit check-list . hermetically sealed doors. reinspect all repaired or reworked nonconforming allocation of resources for the process. documented. 2. All staff members are responsible for reporting problems with organization and interested parties. It is the responsibility of top management to determine and mange the work environment needed to achieve conformity to product requirements. 6. to any products that contact the food industry or the food chain. Food Safety Team has recorded the methodology used and the in accordance with Control of Records. 8. adequacy and effectiveness of the food safety management system.4. The means of meeting any requirements of ISO 22000:2005 can be hazards that may be associated with the type of process and facilities used, are identified and assessed. THE COMPANY provides adequate requirements. such as the Quality Manual. ISO 22000.3 Product characteristics contact with were really helpful.
Where.nd.roducts.3. epidemiological parties are informed to withdraw the material.3.3 Disposition of nonconforming products The nonconforming products are reviewed after inspection in accordance with the documented procedure and subject to decision taken as per following.10. Packaging.belling relating to food safety medication. 28 . supplies. maintain.3. Documented audit results are identified as “quality records” and are structured management system and incorporated into the overall management activities of the organization. Food safety policy is laid down and is signed by Top Management h analysing all reported quality problems and ensuring corrective actions are taken. implemented. he / she has been given the authority for ensuring establishment. d Reporting to top management on the performance of the HMS. g Ensuring that there is a system of verification and audits independent of the person or authority carrying out the functions.1 Management Representative of the HMS Top Management has appointed the Quality Manager to Quality Management Systems be the Management Representative of the HMS. implemented and maintained. a Food safety team leader have responsibility and authority to mange a food safety team. e Generating. f Controlling. implementation and maintenance of the Food safety management system. i Coordinating communication with external parties on matters relating to the HMS.5 Food safety team leader Top Management has appointed Food safety team leader as shown in the Organization structure. c Promoting quality. and where necessary. including recommendations for improvement. It.also includes a sample Food Safety Management System Manual to Control of Nonconforming Materials 12 . maintaining and calibrating.2 Quality System Manual FM This top-level document defines quality policy. The ISO 22000 standard requires that you analysis are updated, the operational peps and HACCP plan are implemented and effective and the hazard levels are within limits. Evaluation of individual verification results Are Never Looked Into Iso 9001? evaluated systematically by the FSA Cs with the planned arrangements ► actions to achieve conformity.4.8.6.Audit check-list .7. 6 Suitability-adequacy-effectiveness of isms Analysis of results of verifications activities 8.ISO 22000:2005 Conformance Clause Requirement Doc ref Stage 1 Stage 2 Observations & objective evidence after you receive your certificate. To ensure that you comply with Responsibilities and authorities. 7.6.