01. Quality Management System:
Management System to direct and control an organization with regard to quality.
02. Management System:
System to establish policy and objectives and to achieve those objectives
03. System:
Set of interrelated or interacting elements.
04. Quality:
Degree to which a set of inherent characteristics fulfills requirements.
05. Characteristics:
Note 1: A characteristic can be inherent of assigned
Note 2: A characteristic can be qualitative or quantitative
Note 3: There are various classes of characteristic, such as the following:
# physical (e.g. mechanical, electrical, chemical or biological characteristics)
# sensory (e.g. related to smell, touch, taste, sight, hearing)
# behavioural (e.g. courtesy, honesty, veracity)
# temporal (e.g. punctuality, reliability, availability)
# ergonomic (e.g. physiological characteristic, or related to human safety)
# functional (e.g. maximum speed of an aircraft)
06. Quality Characteristic:
Inherent characteristic of a product, process or system related to a requirement.
Note 1: Inherent means existing in something, especially as a permanent characteristic.
Note 2: A characteristic assigned to a product, process or system (e.g. the price of a product, the owner of a product) is not a quality characteristic of that product, process or system.
Management System to direct and control an organization with regard to quality.
02. Management System:
System to establish policy and objectives and to achieve those objectives
03. System:
Set of interrelated or interacting elements.
04. Quality:
Degree to which a set of inherent characteristics fulfills requirements.
05. Characteristics:
Note 1: A characteristic can be inherent of assigned
Note 2: A characteristic can be qualitative or quantitative
Note 3: There are various classes of characteristic, such as the following:
# physical (e.g. mechanical, electrical, chemical or biological characteristics)
# sensory (e.g. related to smell, touch, taste, sight, hearing)
# behavioural (e.g. courtesy, honesty, veracity)
# temporal (e.g. punctuality, reliability, availability)
# ergonomic (e.g. physiological characteristic, or related to human safety)
# functional (e.g. maximum speed of an aircraft)
06. Quality Characteristic:
Inherent characteristic of a product, process or system related to a requirement.
Note 1: Inherent means existing in something, especially as a permanent characteristic.
Note 2: A characteristic assigned to a product, process or system (e.g. the price of a product, the owner of a product) is not a quality characteristic of that product, process or system.
07. Audit:
Systematic, independent and documented process for obtaining audit evidence and evaluating it objectively to determine the extent to which audit criteria are fulfilled.
Note: Internal audits, sometimes called First Party Audits, are conducted by, or on behalf of the organization itself for internal purposes and can form the basis for an organization’s self-declaration of conformity.
08. External Audit:
Include what are generally termed “Second-party Audits” or “Third-party Audits”.
09. Second-party Audits:
Audits are conducted by parties having an interest in the organization, such as customers, or by other persons on their behalf.
10. Third-party Audits:
Audits are conducted by external independent organizations. Such organizations provide certification or registration of conformity with requirements such as those of ISO 9001 and ISO 14001:1996.
11. Combined Audit:
When quality and environmental management systems are audited together, this is termed as a “Combined Audit”.
12. Joint Audit:
When two or more auditing organizations cooperate to audit a single auditee jointly, this is termed as a “Joint Audit”
13. Audit Programme:
Set of one or more audits planned for a specific time frame and directed towards a specific purpose.
14. Audit Criteria:
Set of policies, procedures or requirements used as a reference.
15. Audit Evidence:
Records, statements of fact or other information which are relevant to the audit criteria and verifiable.
Note: Audit evidence can be qualitative or quantitative.
16. Audit Findings:
Results of the evaluation for the collected audit evidence against audit criteria.
Note: Audit findings can indicate either conformity or nonconformity or nonconformity with audit criteria, or opportunities for improvement.
17. Audit Conclusion:
Outcome of an audit provided by the audit team after consideration of the audit objectives and all audit findings.
18. Audit Client:
Organization or person requesting an audit.
19. Auditee:
Organization being audited.
20. Auditor:
Person with the competence to conduct an audit
21. Audit Team:
One or more auditors conducting an audit.
Note 1: One auditor in the audit team is generally appointed as audit team leader.
Note 2: The audit team can include auditors-in-training and where required, technical experts.
Note 3: Observers can accompany the audit team but do not act as part of it.
22. Technical Expert:
(Audit) Person who provides specific knowledge of or expertise on the subject to be audited.
Note 1: Specific knowledge or expertise includes knowledge of or expertise on the organization, process or activity to be audited, as well as language or cultural guidance.
Note 2: A technical expert does not act as an auditor in the audit team.
23. Competence:
Demonstrated ability to apply knowledge and skills.
Related Links :
01. Do You Know About QCFI?
02. QCFI and its Contribution to Quality Circle Movement In INDIA
03. Dr. K. Ishikawa : Founder of Quality Circle
04. History of Early 1950's
05. Services Offered By QCFI
06. Tips to Deal With Interruptions
07. Tips to give Good Feedback
08. Benefits of ISO 9001 : 2000 Quality Management System
09. Debatable Points Related to ISO 9001 : 2000 Quality Management System
10. Re-Defined : Quality
11. Job Titles in Quality Field
12. Four Absolutes of Quality Management
13. Crosby's 14 steps to quality improvement
14. Tips to Create Your Own Luck
15. Cost of Poor Quality
16. ISO 9001 : 2000 - List of Records
17. Quality Tips for Winning in Interview
18. Quality Maintenance
19. Overall Equipment Efficiency
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