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professional thesis
Prilagodba postojećeg sustava upravljanja kvalitetom organizacije na zahtjeve norme ISO 9001:2015
2016. urn:nbn:hr:109:696543
Hećimović, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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Hećimović, J. (2016). Prilagodba postojećeg sustava upravljanja kvalitetom organizacije na zahtjeve norme ISO 9001:2015 (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:696543

Hećimović, Josipa. "Prilagodba postojećeg sustava upravljanja kvalitetom organizacije na zahtjeve norme ISO 9001:2015." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:696543

Hećimović, Josipa. "Prilagodba postojećeg sustava upravljanja kvalitetom organizacije na zahtjeve norme ISO 9001:2015." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:696543

Hećimović, J. (2016). 'Prilagodba postojećeg sustava upravljanja kvalitetom organizacije na zahtjeve norme ISO 9001:2015', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:696543

Hećimović J. Prilagodba postojećeg sustava upravljanja kvalitetom organizacije na zahtjeve norme ISO 9001:2015 [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:696543

J. Hećimović, "Prilagodba postojećeg sustava upravljanja kvalitetom organizacije na zahtjeve norme ISO 9001:2015", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:696543

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Metadata
TitlePrilagodba postojećeg sustava upravljanja kvalitetom organizacije na zahtjeve norme ISO 9001:2015
Title (english)Adjusting the existing management system of organization according to the requirements of ISO 9001:2015
AuthorJosipa Hećimović
MentorLjiljana Primorac (mentor)
MentorBorislav Miličević (komentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberLjiljana Primorac (član povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Cilj ovog rada bio je na primjeru organizacije koja se bavi proizvodnjom polutvrdih sireva prikazati mogući način prilagodbe postojećeg sustava upravljanja kvalitetom na zahtjeve novog izdanja norme ISO 9001:2015 primjenom procesnog pristupa i razmišljanja temeljenog na riziku. Primjenom SWOT i FMEA analize u radu su obrađeni zahtjevi norme ISO 9001:2015 koji se odnose na kontekst organizacije te na vanjska i unutarnja pitanja, kao i zahtjevi vezani uz radnje koje se bave rizicima i prilikama. Provedena procjena rizika pokazala je da organizacija koja ima integrirane sustave upravljanja prepoznaje rizike koji su vezani uz njezino poslovanje, premda oni do sada nisu sustavno praćeni, a većim uključivanjem uprave te kroz razvoj svijesti i kompetencija zaposlenika može se utjecati na smanjenje rizika.
Abstract (english)
Based on the example of a company engaged in the production of semi-hard cheeses, this thesis analyses a possible adjustment of the existing system of quality management to the demands of the new norm ISO 9001:2015 with the application of process approach and risk-based thinking. Applying the SWOT and FMEA analyses, the requirements of the norm ISO 9001:2015, related to the organisation context and external and internal factors, are analysed, as well as the demands related to the activities dealing with risks and opportunities. The conducted risk assessment has showed that a company with a greater integration of the management system recognises the risks related to their business operations, even though they have not been systematically tracked or monitored, while a stronger involvement of the management, together with raising awareness and competences of employees, may affect the risk reduction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:696543
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-11-23 11:31:33