本文選題：質(zhì)量管理體系 + QS認(rèn)證��； 參考：《山東大學(xué)》2015年碩士論文

【摘要】：質(zhì)量管理體系是建立質(zhì)量方針和質(zhì)量目標(biāo)并實(shí)現(xiàn)這些目標(biāo)的體系,是企業(yè)內(nèi)部建立的為保證產(chǎn)品質(zhì)量或質(zhì)量目標(biāo)所必需的、系統(tǒng)的質(zhì)量活動。近期劣質(zhì)奶粉事件、塑化劑事件、地溝油事件、“僵尸肉"事件等全球及我國出現(xiàn)的惡性食品安全事件的發(fā)生,突顯出質(zhì)量管理體系建立的重要性和必要性。目前,我國實(shí)行食品行業(yè)準(zhǔn)入制度,即QS認(rèn)證。中小型食品企業(yè)質(zhì)量管理多是在QS認(rèn)證基礎(chǔ)上構(gòu)建的。但企業(yè)獲證后質(zhì)量管理往往流于形式,產(chǎn)品質(zhì)量狀況堪憂。本文選取Z食品廠為代表,希望通過對Z食品廠質(zhì)量管理體系的構(gòu)建及優(yōu)化研究,為廣大中小食品企業(yè)建立和優(yōu)化質(zhì)量管理體系有效性提供參考,為中小食品企業(yè)提高質(zhì)量管理水平,適應(yīng)經(jīng)濟(jì)新常態(tài)做一些有益的探索。本文作者采取資料查閱、數(shù)據(jù)統(tǒng)計(jì)和實(shí)地核查等方式,從“企業(yè)組織機(jī)柯設(shè)置、質(zhì)量方針和目標(biāo)、體系文件、過程控制"四個方面,對Z食品廠質(zhì)量管理的運(yùn)行作了調(diào)查研究。以發(fā)展趨勢圖為輔助,直觀表述企業(yè)產(chǎn)品質(zhì)量現(xiàn)狀。得出企業(yè)急需質(zhì)量管理體系重構(gòu)的結(jié)論。根據(jù)企業(yè)產(chǎn)生問題的原因及質(zhì)量管理體系構(gòu)建七大要素的需求,提出從明確管理職責(zé)、制度規(guī)范,充足資源保障,全過程質(zhì)量控制,全員質(zhì)量參與,持續(xù)改進(jìn)五方面入手構(gòu)建Z食品廠質(zhì)量管理體系并形成良好企業(yè)質(zhì)量文化的方案。方案的核心是以企業(yè)質(zhì)量文化為契合點(diǎn),將各因素進(jìn)行整合,做到全方位的質(zhì)量管理,形成“全過程質(zhì)量控制、全員質(zhì)量參與、全方位質(zhì)量管理"的“三全”質(zhì)量管理體系。經(jīng)過一年的體系試運(yùn)行,通過相關(guān)數(shù)據(jù)分析,驗(yàn)證效果基本達(dá)到預(yù)期要求。在研究過程中發(fā)現(xiàn),體系構(gòu)建仍存在不完善和需優(yōu)化提升的地方,因此,在前期構(gòu)建的基礎(chǔ)上提出提高質(zhì)量目標(biāo),注重顧客訴求,人文化、明示化質(zhì)量管理的體系優(yōu)化工作思路,以期望進(jìn)一步優(yōu)化完善Z食品廠質(zhì)量管理體系,推進(jìn)企業(yè)在經(jīng)濟(jì)發(fā)展新常態(tài)下穩(wěn)步發(fā)展。
[Abstract]:The quality management system is the system that establishes the quality policy and the quality target and realizes these goals. It is the necessary and systematic quality activity to guarantee the product quality or the quality target established within the enterprise. The recent incidents of poor quality milk powder, plasticizer, gutter oil, "zombie meat" and other malignant food safety incidents in China and all over the world have highlighted the importance and necessity of establishing quality management system. At present, our country implements food industry admittance system, namely QS attestation. The quality management of small and medium-sized food enterprises is built on the basis of QS certification. But after the enterprise gets the certificate the quality management often becomes the formality, the product quality condition is worried. This paper chooses Z food factory as the representative, hoping to provide reference for the establishment and optimization of the quality management system of the small and medium-sized food enterprises through the construction and optimization of the quality management system of the Z food factory. To improve the quality management of small and medium food enterprises and adapt to the new normal economy to do some useful exploration. In this paper, the author investigates the operation of quality management in Z food factory from four aspects: enterprise organization machine setup, quality policy and goal, system document and process control by means of consulting data, data statistics and field verification. With the development trend map as the assistant, intuitively expresses the enterprise product quality present situation. The conclusion that the enterprise urgently needs the reconstruction of the quality management system. According to the causes of the problems in the enterprise and the demand of constructing the seven key elements of the quality management system, the paper puts forward the following aspects: clear management responsibility, system standard, sufficient resources guarantee, quality control in the whole process, and quality participation of the whole staff. The plan of constructing the quality management system of Z food factory and forming a good enterprise quality culture. The core of the scheme is to integrate all factors with enterprise quality culture, to achieve all-around quality management, and to form the "three complete" quality management system of "whole process quality control, all-staff quality participation and omni-directional quality management". After one year's trial operation, the verification effect is basically up to the expected requirement through the analysis of relevant data. In the course of the research, it is found that the system construction is still imperfect and need to be optimized and promoted. Therefore, on the basis of the previous construction, the author puts forward the goal of improving the quality, pays attention to customer demands, and pays attention to the human culture. In order to further optimize and perfect the quality management system of Z food factory and promote the steady development of enterprises under the new normal of economic development, the thinking of system optimization of quality management should be expressed in order to further optimize and perfect the quality management system of Z food factory.
【學(xué)位授予單位】：山東大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：F273.2;F426.82

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本文編號：1886247