WP1. DEVELOPMENT OF TRAINING MATERIALS E-BOOK: ISO 9001:2015 Edited by September, 2017

WP1. DEVELOPMENT OF TRAINING MATERIALS Training materials have two main objectives: To support the development of training courses by FoodQA centres. To provide the industry with training material that can be used or accessed to provide internal training to staff. This training material will be used for the training of students, technical workers in the food industry and all other workers in the field of food industry and technology. E-BOOK: ISO 9001:2015

TEAM E-BOOK: ISO 9001:2015 AGRICULTURAL UNIVERSITY OF ATHENS: LEADER (Prof. Theophilos Massouras & Ms. Evangelia Daratsanou) Organisation name Country Collaborator P1 Jordan University of Science and Technology (JUST) JORDAN Prof. Anas Al-Nabulsi P4 Al- Balqa' Applied University (BAU) Ihab Ghabeish P6 The Jordan Food and Drug Administration (JFDA) Eng. Safaa’ Smadi P13 CREATIVE THINKING DEVELOPMENT (CRE.THI.DEV) GREECE Ms. Lina Tsakalou E-BOOK:ISO 9001:2015

Gantt chart STEPS E-BOOK:E-BOOK:ISO 9001:2015 Steps March April May June July August September Communication among all the partners involved Preparation of the contents of the e-book Comments and suggestions by partners involved, Final approval and finalization of the contents Distribution proposal of the contents and page numbers - final approval by all partners Implementation of contents Corrections, Development and finalization Reference on the delays we faced according to timetables E-BOOK:E-BOOK:ISO 9001:2015

TASKS DISTRIBUTION STEPS E-BOOK:E-BOOK:ISO 9001:2015 Contents What is quality management all about AUA 2. The seven (7) quality management principles Customer focus Leadership JUST Engagement of people BAU Process approach Improvement CRE.THI.DEV. Evidence-based decision making JFDA Relationship management 3. How I can get started 4. How the standard is structured Clause 0-3 – Introduction and scope of the standard Clause 4 – Context of the organization Clause 5 – Leadership TASKS DISTRIBUTION Clause 6 – Planning AUA Clause 7 – Support CRE.THI.DEV. Clause 8 – Operation JUST Clause 9 – Performance evaluation JFDA Clause 10 – Improvement 5. How I can get certified to the standard 6. What are the major differences between ISO 9001:2008 & ISO 9001:2015 7. The Impact of ISO 9001:2015 on ISO 22000 and Food Safety Management Systems 8. Case Studies: European Food Companies that have implemented ISO 9001 quality systems AUA & CRE.THI.DEV. E-BOOK:E-BOOK:ISO 9001:2015

Importance of ISO 9001:2015 IMPORTANCE E-BOOK:E-BOOK:ISO 9001:2015 The ISO standard 9001 is a set of requirements that define the implementation and maintenance of a quality management system for any kind of company. Above all, ISO 9001 is a management tool for improving customer satisfaction and for assisting organizations to be more efficient. Moreover, ISO 9001 is a good foundation for implementing many other management standards, such as  ISO 22000 for food safety management, or ISO 14001 for environmental management, which follow much of the same structure and organization. ISO 9001 is the starting point for a company’s efforts to gain better process control, customer focus and overall improvement. E-BOOK:E-BOOK:ISO 9001:2015

PURPOSE Purpose of ISO 9001:2015 e-book The main purpose of this e-book is to increase the awareness level of top and medium management for the Standard’s significance for any food (and related) company as a Business tool, as well as to present the Standard in its new and revised version of 2015. E-BOOK:E-BOOK:ISO 9001:2015

“ISO 9001:2015” e-book includes eight (8) chapters: 1) WHAT IS QUALITY MANAGEMENT ALL ABOUT 2) THE SEVEN PRINCIPLES OF MANAGEMENT 3) HOW A COMPANY CAN GET STARTED WITH THE STANDARD 4) HOW THE STANDARD IS STRUCTURED E-BOOK:E-BOOK:ISO 9001:2015

“ISO 9001:2015” e-book includes eight (8) chapters: 5) HOW A COMPANY CAN GET CERTIFIED TO THE STANDARD 6) WHAT ARE THE MAJOR DIFFERENCES TO THE PREVIOUS VERSION (2008) 7) THE IMPACT OF ISO 9001 ON ISO 22000 8) CASE STUDIES: EUROPEAN FOOD COMPANIES THAT HAVE IMPLEMENTED ISO 9001 E-BOOK:E-BOOK:ISO 9001:2015

1. What is Quality Management Chapter Objectives: To provide the basic understanding for Quality Management Systems To present the evolution of ISO 9001 over time To underline the significance of ISO 9001 for any company   E-BOOK:ISO 9001:2015

2. The seven (7) quality management principles   Chapter Objectives: To indicate the correlation between the 7 quality management principles and the ISO 9001 Standard To present one by one the 7 quality management principles To describe the rationale of those principles and the benefits derived by them To present some typical actions undertaken when applying a principle To identify the basic steps towards the adaption of each principle E-BOOK: ISO 9001:2015

3. HOW A COMPANY CAN GET STARTED WITH THE STANDARD Chapter objectives: To present in a simple way the steps that a company has to apply, in order to study, understand, implement and finally be certified to the ISO 9001:2015 Standard. E-BOOK: ISO 9001:2015

4. HOW THE STANDARD IS STRUCTURED Chapter objectives: To present the nine (9) Clauses according to the revised version of ISO 9001:2015 E-BOOK: ISO 9001:2015

5. HOW A COMPANY CAN GET CERTIFIED TO THE STANDARD Chapter objectives: To provide a good understanding of what is required for ISO 9001 certification To present a potential timetable and a short guide for the procedure of certification E-BOOK: ISO 9001:2015

6. WHAT ARE THE MAJOR DIFFERENCES TO THE PREVIOUS VERSION (2008) Chapter objectives: To present the main differences between ISO 9001:2008 and ISO 9001:2015 To comment on the considerable differences between ISO 9001:2008 and ISO 9001:2015 To underline the focus of ISO 9001:2015 To indicate the different terminology of ISO 9001:2015 E-BOOK: ISO 9001:2015

7. THE IMPACT OF ISO 9001 ON ISO 22000 Chapter objectives: To present how ISO 9001 Management System is the basis on which ISO 22000 is structured and the relevant implications on the latter E-BOOK: ISO 9001:2015

CASE STUDIES: EUROPEAN FOOD COMPANIES THAT HAVE IMPLEMENTED ISO 9001 Chapter objectives: To present statistical data regarding the implementation of ISO 9001 Standard within Europe per sector for a period of time To present a short overview of the implementation of the ISO Standard in the Greek food sector E-BOOK: ISO 9001:2015

SUGGESTIONS ON IMPROVEMENT Feedback from all partners involved according to timetables. Following instructions on format and length of the e-book. Mentioning references & bibliography from each partner. Using correct language and translation methods. Using validated information from reliable sources. Better/more effective communication between partners Reference on delays and late responses. Send text according to format and proposed pages. References inside text and not only in the end. E-BOOK: ISO 9001:2015

Thank you for your attention E-BOOK: ISO 9001:2015