Total quality management 431 system, but rather to understanding their business well enough to identify all of TOMey elements required to be set up and managed within the umbrella of This analysis of the key business processes may be achieved by a variety of different means. Most critical to the analysis is the ability to collect suitable and useable data which reflects the process. The use of data collection forms performance data, market research, productivity information or financial data may all be appropriate. Analysis of the data to extract useful and usable outputs may be performed by a variety of different techniques. BS 7850 recommends affinity diagrams, brainstorming sessions, cause and effect diagrams, flow charts and tree diagrams to analyse non-numerical data. Control charts, histograms, Pareto diagrams and scatter diagrams may be useful for numerical data. By understanding all of its business processes companies are able to define the orocess, implement controls, monitor performance and measure improvements This is the fundamental basis of Total Quality Management 15.1.2 Quality assurance systems The foundation for any quality system is to be found in the fundamental principles of Good Manufacturing Practice(GMP). The technical requirements for GMP for chilled food operations are addressed elsewhere in this book. There are also many guidelines available for the manufacture, handling and preparation of chilled foods(Department of Health, 1989, Institute of Food Science and Technology, 1990; Chilled Food Association, 1995, and 1997 National Cold Store Federation, 1989). All focus on the key technical requirements for safe, hygienic, good manufacturing practices, allied to good storage, handling and distribution practices. In this context, these can be considered the fundamental technical objectives or standards to be achieved Currently a large number of targeted quality assurance systems have found favour throughout the Chilled Food Industry The most prevalent of the formal quality systems is still the BS EN ISo 9000 (BS5750) suite of standards incorporating specifically BS EN ISO 9002 for luction facilities and Bs en Iso 9001 for production operations incorporating new product development activities. ISo 9000 systems provide he advantage of laying down formal management controls for production activities, but also can easily be extended to other critical business activities such as purchasing, sales and distribution. Many operations have already extended their iso 9000 systems into a TQM system by encompassing their other critical business processes Manufacturing production sites have now also been forced to consider the requirements necessary to meet the requirements of Hazard Analysis Critical Control Point(HACCP) systems based on Codex Alimentarius definitions. As well as providing the key control measures necessary to understand the mechanics of producing safe food, HACCP systems also provide the basis around which to build production control systems and to ensure product qualitysystem, but rather to understanding their business well enough to identify all of the key elements required to be set up and managed within the umbrella of TQM. This analysis of the key business processes may be achieved by a variety of different means. Most critical to the analysis is the ability to collect suitable and useable data which reflects the process. The use of data collection forms, performance data, market research, productivity information or financial data may all be appropriate. Analysis of the data to extract useful and usable outputs may be performed by a variety of different techniques. BS 7850 recommends affinity diagrams, brainstorming sessions, cause and effect diagrams, flow charts and tree diagrams to analyse non-numerical data. Control charts, histograms, Pareto diagrams and scatter diagrams may be useful for numerical data. By understanding all of its business processes companies are able to define the process, implement controls, monitor performance and measure improvements. This is the fundamental basis of Total Quality Management. 15.1.2 Quality assurance systems The foundation for any quality system is to be found in the fundamental principles of Good Manufacturing Practice (GMP). The technical requirements for GMP for chilled food operations are addressed elsewhere in this book. There are also many guidelines available for the manufacture, handling and preparation of chilled foods (Department of Health, 1989; Institute of Food Science and Technology, 1990; Chilled Food Association, 1995, and 1997; National Cold Store Federation, 1989). All focus on the key technical requirements for safe, hygienic, good manufacturing practices, allied to good storage, handling and distribution practices. In this context, these can be considered the fundamental technical objectives or standards to be achieved. Currently a large number of targeted quality assurance systems have found favour throughout the Chilled Food Industry. The most prevalent of the formal quality systems is still the BS EN ISO 9000 (BS5750) suite of standards incorporating specifically BS EN ISO 9002 for production facilities and BS EN ISO 9001 for production operations incorporating new product development activities. ISO 9000 systems provide the advantage of laying down formal management controls for production activities, but also can easily be extended to other critical business activities such as purchasing, sales and distribution. Many operations have already extended their ISO 9000 systems into a TQM system by encompassing their other critical business processes. Manufacturing production sites have now also been forced to consider the requirements necessary to meet the requirements of Hazard Analysis Critical Control Point (HACCP) systems based on Codex Alimentarius definitions. As well as providing the key control measures necessary to understand the mechanics of producing safe food, HACCP systems also provide the basis around which to build production control systems and to ensure product quality Total quality management 431