Product and process certification

The Extra-Virgin Olive Oil Handbook

Volumn , Issue , 2014, Pages 251-261

  Marjani, Ardian ^a  

^a Ardian Marjani and C Sas   (Italy)

Author keywords

Accreditation bodies; Certification bodies; First party certification; Implementation of third party certification; Second party certification; Structure of third party certification systems; Third party certification

Indexed keywords

ACCREDITATION; OLIVE OIL;

CERTIFICATION BODIES; EXTRA VIRGIN OLIVE OIL; FIRST-PARTY CERTIFICATION; PUBLIC AUTHORITIES; SECOND-PARTY CERTIFICATION; THIRD PARTY CERTIFICATION;

ISO STANDARDS;

EID: 84940884295     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118460412.ch20     Document Type: Chapter

References (9)

1. ISO (1980) Certification: Principles and Practice, ISO, Geneva.
2. ISO 9000:2005 (2005) Fundamentals and Vocabulary - Quality Management Systems, ISO, Geneva.
3. ISO 22000:2005 (2005) Food safety management systems- Requirements for Any Organization in the Food Chain, ISO, Geneva.
4. ISO 9001:2008 (2008) Quality Management Systems - Requirements, ISO, Geneva.
5. ISO 9004:2009 (2009) Managing for the Sustained Success of an Organization - A Quality Management Approach, ISO, Geneva.
6. ISO/IEC 17021:2011 (2011) Requirements for Bodies Providing Audit and Certification of Management Systems - Conformity Assessment, ISO, Geneva.
7. ISO 19011:2012 (2012) Guidelines for Auditing Management Systems, ISO, Geneva.
8. Peri C. (2005) Oltre i sistemi qualità, Hoepli, Milano.
9. Peri, C., Lavelli, V. and Marjani, A. (2006) Qualità nelle aziende e nelle filiere agroalimentari, Hoepli, Milano.