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Dear aspirant WORLD CLASS business owner, Greetings! Imagine various issues, problems, confusions etc between employer and employee. This lead to poor productivity, employee absenteeism, employee resignation etc. if you do not address this problem, the business may go into loss. ISO 9001 prescribes many best practices. Among those having “ Employee hand book” is an important document. Once with care, if it is prepared, lot of confusion will vanish. The communication between employee and employer will be great. With the total involvement of employees, the organization will grow very fast. Herewith we have enclosed an editable sample employee hand book for your reference . Please prepare for your company as well. Please customize to your requirements and circulate to your employees. You can then see happy employees. For any assistance on preparation of employee hand book, please contact us at +91 9383565502. We will be happy to assist you at free of cost.     T...

1. Improved Process      Processes are the fundamental building blocks of an organization. Processes transform inputs, which        can include actions, methods and operations into outputs.  ISO 9001 QMS defines, measures and improve all the processes 2.  Better Satisfied Customers ISO 9001 certification is a highly visible sign of your company's credibility and commitment to quality – one which potential customers take notice of. ISO 9001 compliant firms recognize that they are dependent on their customers and suppliers to be successful, and vice versa; they will work harder to ensure that these interested parties are completely satisfied. Customers recognize this and often specifically seek out registered companies to do business with. 3. Better satisfied customers ISO 9001 certification is a highly visible sign of your company's credibility and commitment to quality – one which potential customers take notice of. ISO 9001 compliant firms r...

 Principle 1: Customer focus   Organizations depend on their customers and therefore should understand current and future customer needs, should meet customer requirements and strive to exceed customer expectations.   Design the product/services/facilities around the customers need and expectation. “Sell what customer wants and do not sell what we can sell”.   Principle 2: Leadership    Leaders establish unity of purpose and direction of the organization. They should create and maintain the internal environment in which people can become fully involved in achieving the organization's objectives.   Principle 3: Involvement of people    People at all levels are the essence of an organization and their full involvement enables their abilities to be used for the organization's benefit.   The organization should motivate their employee, offer trainings to excel in their work and to practice best HR techniques. ...

 FOOD STORAGE 1.The food products and ingredients to be stored in food premises in appropriate conditions, designed to prevent harmful deterioration and to protect food from contamination. 2. Dry Provisions Storage. These storerooms are to be kept clean and orderly to minimize the potential hazards from “foreign bodies” and to prevent the harborage of pests. Where practicable these stores are to be  proofed against pest ingress.  Part used packs are to be resealed adequately to prevent contamination. High ambient temperatures (above 13oC) and high humidity are to be avoided. Dry goods should be stored on suitable racking raised off the ground. 3. Chilled Storage (5oC). Cool rooms and refrigerators are to be kept clean and tidy. It is the responsibility of the catering Manager to raise the appropriate request if refrigerated space is considered inadequate. Best Practice guidance indicates that the ideal operating temperature of a refrigerator is 1-4oC. 4. Frozen Storage(...

INTRODUCTION   1. Food hygiene includes all practices, precautions and procedures involved in:   a. Protecting food from the risk of biological, chemical or physical contamination.   b. Preventing any organisms multiplying to an extent that would expose consumers to risk or       result in premature decomposition of food.   c. Destroying any harmful bacteria in food by thorough cooking or processing.  2. Benefits from high standards of food hygiene include:   a. Reduced risk of food poisoning, foreign body contamination and spoilage.   b. Compliance with legal requirements.   c. Economic advantages, including increased shelf life and reduction of waste.  d. Consumer satisfaction and enhanced reputation.   e. Increased morale of personnel.  SUPPLY OF FOOD AND WATER   1.No raw materials or ingredients shall be accepted by a food business if they are known to be cont...

ISO is a non-governmental organization that forms a bridge between the public and private sectors. On the one hand, many of its member institutes are part of the governmental structure of their countries, or are mandated by their government. On the other hand, other members have their roots uniquely in the private sector, having been set up by national partnerships of industry associations.   Because "International Organization for Standardization" would have different acronyms in different languages ("IOS" in English, "OIN" in French for Organisation internationale de normalisation), its founders decided to give it also a short, all-purpose name. They chose "ISO", derived from the Greek isos, meaning "equal". Whatever the country, whatever the language, the short form of the organization's name is always ISO.  ISO is the world largest standards developing organization. Between 1947 and the present day, ISO has published more than 1...

  Before designing a logo, you have to a fair idea idea about the logo. You have to consider following few things: Nature of your business: Please describe your nature of business. Is it construction , education, healthcare, etc..? What would be the common colors you can see in your industry? for example, in any business into sea, general   color  in that industry would be blue. Any business into environment, the common color would be green. So finalize one color. Please describe  the common shapes you can see in your business. For example, in construction , tall building, some construction  tools, etc. In healthcare industry, the scope, In laboratory  business, microscope etc. List such few shapes which are common in your business. In any international business, globe, world map, aero plane , or ship etc.. In any education, books, pencil, light, white boards  etc.. So finalize one shape. Who are your audience : Is is man or women. Which part of ...