MCT IMS approach

1. The hygiene package is:

• A set of French laws on hygiene
• A set of food hygiene standards
• A set of European Union regulations
• A set of regulations for a single hygiene policy

1. The knowledge of the quality manager includes, among others:

• Management system standards
• The distinction between special cause and common cause of variation
• Quality tools
• Consideration of stakeholders
• Quality terminology
• Legal and regulatory requirements

2. Some benefits of setting up the FSMS are:

• A reduction of health risks
• Staff awareness to the hazards
• A controlled hazard analysis
• A decrease in costs

2. The quality manager knows, among other things, how to:

• Get organized
• Make time an ally
• Keep other wait
• Delegate work
• Drive changes
• Smile from time to time
• Promise to do better

3. Areas of competence of the quality manager:

• Support top management in establishing the quality policy
• Plan and monitor audit activities
• Use the system approach
• Transmit knowledge
• Communicate on vision, strategy and policy

3. The food chain contains, among others:

• Animal feed producers
• Restoration
• Signs like the red label
• Suppliers of hygiene and cleaning products

4. Activities of the quality manager with high priority:

• Monthly reports
• Customer returns
• Waste hunting
• Improvement of the QMS
• Staff involvement

4. ISO 22000 is based on:

• ISO 9001
• ISO 14001
• Communication
• Guidelines for good hygiene practices
• HACCP principles

5. In the PDCA cycle the A stands for:

• Act
• Audit
• Improve
• Analyze hazards

5. The quality manager has:

• A good memory of the corporate culture
• Common sense
• The sense of reality
• A desire always to learn more