Understanding & Implementing Quality Management Systems

Duration: 2 Days
Cost: $935 (Inc GST)

Introduction and who should attend

This course provides people who are commencing implementation of a quality management system based on ISO 9001:2000 with the knowledge and skills required to develop a quality management system that will achieve customer satisfaction, support business improvement and help manage business risk

The course covers the requirements of ISO 9001:2000 and the quality management principles and philosophies underpinning ISO 9001:2000.

Course objectives

     

 

   

 

On completion of the course participants will have an understanding of:

  • the eight quality management principles and the philosophies that underpin ISO 9001:2000;
  • the requirements of ISO 9001:2000;
  • the documentation requirements of ISO 9001:2000;
  • how to identify and map processes;
  • how to develop documentation for effective planning, operation and control of processes;
  • how to establish and manage an effective internal audit program.

Course outline

This course covers:

  • benefits of ISO 9001:2000 quality management systems;
  • the eight quality management principles;
  • the process approach and system approach to management; 
  • the requirements of ISO 9001:2000 - what they are and what they mean; 
  • an overview of ISO 9000:2000 and ISO 9004:2000; 
  • establishing quality policy and objectives; 
  • process identification and mapping; 
  • development of documentation for effective control of processes; 
  • effective internal audit and improvement strategies.

Fees: $935 (Including GST)
Includes comprehensive course notes, lunch & refreshments and issue of certificates.

Course hours: 8:30am to 5:30pm, for two days

For additional questions, please email us on training@ncsi.com.au or call us on 1300 856 554

 

 

 

 

 

 

 

 

Home | About | News | Request a Quote & Apply Now | Certification & Standards | Certification Marks | Publications & Checklists | Purchase Standards | Contact | Training |