BS ISO 15161:2001

Foreword
Introduction
1 Scope
2 Normative reference
3 Terms and definitions
4 Quality management system
  4.1 General requirements
  4.2 Documentation requirements
5 Management responsibility
  5.1 Management commitment
  5.2 Customer focus
  5.3 Quality policy
  5.4 Planning
  5.5 Responsibility, authority and communication
  5.6 Management review
6 Resource management
  6.1 Provision of resources
  6.2 Human resources
  6.3 Infrastructure
  6.4 Work environment
7 Product realization
  7.1 Planning of product realization
  7.2 Customer-related processes
  7.3 Design and development
  7.4 Purchasing
  7.5 Production and service provision
  7.6 Control of monitoring and measuring devices
8 Measurement, analysis and improvement
  8.1 General
  8.2 Monitoring and measurement
  8.3 Control of nonconforming product
  8.4 Analysis of data
  8.5 Improvement
Annex A (informative) Interrelationship between the HACCP
                      and ISO 9001:2000 systems
Bibliography

Gives guidance to organizations in applying the requirements of ISO 9001 during the development and implementation of a quality management system in the food and drink industry. Gives information on the possible interactions of the ISO 9000 series of standards and the hazard analysis and critical control point (HACCP) system for food safety requirements.