ISO 9001 certification For Your Restaurant Business

Applying the principles governing the ISO 9001 certification allows smooth development of your restaurant’s QMS or quality management systems as well as operations. This also improves your restaurant’s ability to satisfy customer demands and requirements.

Bettering your restaurant’s QMS can also boost income and profits. Thus, one of the needs of your restaurant business is an ISO certification. Showing genuine dedication to the quality of product and service could change your business tradition since the organization’s staff know the necessity for continuing development.

Principles of Quality Management in The Food & Beverage Industry

All these principles have an essential part in the overall success of quality management in the sector of food and beverage industry.

1. Control of Raw Materials

Raw materials are the term given to ingredients being used to make food products. Fruits and vegetables straight from the farm are included in this category. This also includes poultry products such as chicken, eggs, and dairy products, cow, pig, and sheep. Freshwater and seawater fish are also considered as raw materials in the food processing industry. Control of raw materials directly makes an impact to control of processes where both meet quality guidelines.

2. Process Control

This guideline pertains to the procedure of food production. Eventually, precautionary steps are employed together with corrective actions – preventive techniques can simply solve a specific range of quality concerns because of factors like storage, environment, as well as other circumstances similar to the first two. A lot of manufacturers work in line with the Hazard Analysis Critical Control Point (HACCP) system because of this unpredictability. The HACCP system concentrates on food safety and possible spoilage, including other likely risks in food production. Thus TQM or Total Quality Management and ISO 9000 criteria are connected to production procedures and quality regulations.

3. Inspection of Finished Product

This principle’s main focus is the inspection of the final product, making sure that it meets the requirements mandated by the laws governing the food and drinks regulations. The final product pertains to the packaged food product that is presented for sale to the public which included the end consumer and the supplier. There are numerous types of screening carried out at various phases – visual, physical, and chemical tests are just a few of the many tests that could be carried out during the screening and inspection phase. These tests are designed to reduce possible risks that come with food processing and to make sure that the public is receiving only the best, without worries of jeopardizing their health.

Restaurants are not exempted when it comes to quality management. They too are part of the food and beverage sector and therefore they are obliged to meet certain laws to ensure the safety of the public.