FESQ01 Food and Edible Fundamentals of Quality Assurance

This course emphasis on the concept of Quality Assurance, Quality Control, and Quality Systems in Food Industry. The student will have a theoretical understanding of continuous improvement, total quality management (TQM) and different theories of quality. Various aspects of food/edible facilities audit and inspection, supply quality program, product quality audit, shelf life, and sampling will be reviewed.

This course emphasis on the concept, applications, and implementing of Quality Control Systems in Food Industry. The student will have a theoretical understanding of statistical quality control, concept, and design of food/edible sensory evaluation experiments (subjective evaluation). Various aspects of food/edible quality manual, and developing of various required recording forms will be reviewed

• Introduction to Quality Assurance
• Quality Management Theories (total quality management principles and practices, history of modern-day quality assurance and identification of key contributors to its development)
• Quality Assurance and Quality Control (explanation and differentiation of the two concepts, overview of types of hazards in a facility, importance of employee training)
• Quality Assurance and Quality Control Programs – Part 1 (breakdown of programs, i.e. sampling, sensory, shelf life, etc.)
• Quality Assurance and Quality Control Programs – Part 2 (breakdown of programs, i.e. allergen, weight control, foreign object detection, documentation, etc.)
• Auditing (process of auditing, response to audits)
• Statistical Process Controls

• + In Class Registration Level I CAD $1900 +HST
• In-Class

• + In Class Registration Level II CAD $1900 +HST
• In-Class