{"id":307,"date":"2017-03-28T12:10:34","date_gmt":"2017-03-28T10:10:34","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=307"},"modified":"2017-03-28T12:10:34","modified_gmt":"2017-03-28T10:10:34","slug":"khs-certification-iso-9001-2015-dans-le-monde-entier","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=307","title":{"rendered":"KHS. Certification ISO 9001: 2015 dans le monde entier"},"content":{"rendered":"<p class=\"p1\">\n<p class=\"p4\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-308 alignright\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/03\/KHS-300x200.jpg\" alt=\"KHS\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/03\/KHS-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/03\/KHS.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Avec effet imm\u00e9diat, les sites de production du Groupe KHS sont d\u00e9sormais certifi\u00e9s selon la nouvelle norme ISO 9001: 2015 r\u00e9vis\u00e9e. L&#8217;usine KHS \u00e0 Ahmedabad en Inde a re\u00e7u ce certificat pour la premi\u00e8re fois. T\u00dcV Rheinland Cert GmbH a maintenant confirm\u00e9 une norme uniforme dans tous les sites de production de KHS, offrant ainsi aux clients du fabricant de syst\u00e8mes de remplissage et d&#8217;emballage une assurance suppl\u00e9mentaire. \u00ab <i>Nous sommes extr\u00eamement satisfaits de l&#8217;expansion r\u00e9ussie du groupe<\/i> \u00bb, se r\u00e9jouit Hans-Joachim Peinemann, Responsable de la gestion de la qualit\u00e9 chez KHS. \u00ab <i>Il est tout \u00e0 fait normal d&#8217;avoir des sites individuels audit\u00e9s <\/i>\u00bb, poursuit-il, \u00ab <i>mais \u00eatre certifi\u00e9 \u00e0 l&#8217;\u00e9chelle du groupe est \u2018tr\u00e8s sp\u00e9cial\u2019<\/i> \u00bb. Outre ses sites de production allemands \u00e0 Dortmund, \u00e0 Bad Kreuznach, \u00e0 Kleve, \u00e0 Hambourg et \u00e0 Worms, le groupe KHS dispose d\u2019installations \u00e0 Ahmedabad (Inde), Waukesha et Sarasota (aux \u00c9tats-Unis), \u00e0 S\u00e3o Paulo (Br\u00e9sil) et \u00e0 Zinacantepec (Mexique).<\/p>\n<p class=\"p4\">\u00ab <i>Les clients aiment savoir avec certitude qu&#8217;ils peuvent s&#8217;appuyer sur certains crit\u00e8res de qualit\u00e9. Ce certificat confirme objectivement le bon syst\u00e8me de gestion de la qualit\u00e9 du Groupe KHS dans le monde<\/i> \u00bb, explique l&#8217;expert QM. \u00ab <i>La motivation des employ\u00e9s a \u00e9galement augment\u00e9 apr\u00e8s la certification,<\/i> \u00bb ajoute-t-il. \u00ab <i>Pour certaines de nos usines, c&#8217;\u00e9tait comme si on leur avait remis un prix<\/i> \u00bb, d\u00e9clare M. Peinemann. \u00ab <i>\u00c0 l&#8217;avenir, nous ne voulons pas simplement conserver cette norme, mais construire sur elle<\/i> \u00bb, avance-t-il.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Avec effet imm\u00e9diat, les sites de production du Groupe KHS sont d\u00e9sormais certifi\u00e9s selon la nouvelle norme ISO 9001: 2015 r\u00e9vis\u00e9e. L&#8217;usine KHS \u00e0 Ahmedabad en Inde a re\u00e7u ce certificat pour la premi\u00e8re fois. T\u00dcV Rheinland Cert GmbH a maintenant confirm\u00e9 une norme uniforme dans tous les sites de production de KHS, offrant ainsi &hellip;<\/p>\n","protected":false},"author":1,"featured_media":308,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-307","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/307","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=307"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/307\/revisions"}],"predecessor-version":[{"id":309,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/307\/revisions\/309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/308"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}