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DBCL - Mot So Khai Niem PDF
DBCL - Mot So Khai Niem PDF
30 tit
M BO CHT LNG TP LuT THC PHM
3. Tiu lun:
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Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure
Theo www.wikipedia.org
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Cht lng TP
Cht lng:
L kh nng ca tp hp cc c tnh ca mt sn phm, h thng, hay mt qu trnh p ng cc yu cu ca khch hng v cc bn c lin quan. Theo ISO 9000-2000
Cht lng c o bi s tha mn nhu cu; Do nhu cu lun bin ng, nn cht lng lun bin ng theo thi gian, khng gian, trnh pht trin p ng yu cu ca ai? Yu cu c khi c ghi r trong vn bn, c khi khng th ghi r v ch cm nhn c khi s dng Cht lng khng ch l tp hp c tnh ca sn phm hng ha, dch v m cn bao gm h thng, qu trnh
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Cht lng l mc ph hp ca sn phm hoc dch v tha mn cc yu cu ra hoc nh trc ca ngi mua (Theo TCVN 5200-ISO 9000)
y l mt khi nim theo ngha hp, ch ph hp gc nht nh no .
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Nguyn c Vng vuongnd@foodtech.edu.vn
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Cht lng TP
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Trong s cnh tranh gay gt ca thc tin, cht lng sn phm tng dn. Gm 02 nhm yu t:
Nhm yu t bn ngoi; Nhm yu t bn trong.
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Nguyn c Vng vuongnd@foodtech.edu.vn
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Nguyn vt liu(Materials):
Cht lng, thi gian giao, s ng b ca nguyn liu; Ngun nguyn liu.
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1. Mt s khi nim; Tip cn - L tt c chi ph ca DN m bo cht lng ca tt c SP; - Chi ph CL l yu t khng th tch ri ca CL, phi c nhn dng, lng ha y , phi c phn tch k lng v qun l tt.
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Nguyn c Vng vuongnd@foodtech.edu.vn
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Ba nhm i tng:
Nh nc: Qui nh v gim st vic m bo cht lng Ngi sn xut, doanh nghip: Cht lng & li nhun Ngi tiu dng: Cht lng Max & gi Min
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Nguyn c Vng vuongnd@foodtech.edu.vn
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M BO CHT LNG
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Kim sot cht lng l 1 phn ca qun l cht lng tp trung vo thc hin cc yu cu cht lng
(Theo ISO 9000: 2000)
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L kim sot cc yu t nh hng trc tip: con ngi, phng php v qu trnh, u vo, thit b, mi trng, thng tin.
(Theo TQM) Ngn nga sn xut ra sn phm khuyt tt; Phng QC; Kim tra v th nghim; S dng phng php thng k kim tra kt qu v cc d liu phn hi. Duy tr v xc nhn chnh xc ca thit b kim tra. Chn mu v nh gi s p ng
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Nhc im:
Ch trng n qu trnh sn xut, cha quan tm n ton chui thc phm, cha loi tr c cc nguy c tim n; Thiu kt ni thng tin gia cc bn trong chui thc phm, kh to dng nim tin cho khch hng
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m bo cht lng l 1 phn ca qun l cht lng tp trung vo vic gy dng lng tin rng cc yu cu cht lng s c thc hin
(Theo ISO 9000: 2000) BCL gip trin khai v qun l mt h thng cht lng; Ra i nm 1970; Mi hot ng c k hoch v c h thng; Hot ng kim nghim c ch trng; Phng QA;
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Son tho v duy tr s tay cht lng; Bo m s ph hp vi h thng cht lng; Xc nhn nh cung cp; Phn tch d liu thng k cht lng; Phn tch chi ph cht lng; Hoch nh cht lng.
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Nguyn c Vng vuongnd@foodtech.edu.vn
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L cc hot ng qun l chung nhm ra chnh sch cht lng, cc mc tiu v trch nhim.
Hoch nh cht lng ; Kim sot cht lng ; Bo m cht lng; Ci tin cht lng.
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L phng php qun l nh hng vo cht lng nhm em li s thnh cng di hn thng qua s tha mn ca khch hng v li ch ca mi thnh vin v x hi
PLAN Lp k hoch
DO Thc hin
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Cu trc ca S tay Cht lng (Format of Quality Manuals). Cc mc khc nhau ca STCL thng bao gm:
1. Mt pht biu chnh thc ca ngi ng u t chc v vn cht lng c km theo ch k. 2. Mc ch ca s tay v cch s dng n. 3. Cc chnh sch cht lng ca cng ty (hoc b phn). 4. Biu t chc v cc bng c lin quan th hin trch nhim v cht lng, 5. Ngi sot xt chu trch nhim m bo tnh hp l ca ni dung s tay.
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