FOOD QUALITY ASSURANCE (2/2 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Interpret the basic principles of food quality assurance; Perform the variety of statistical methods used in quality control; Identify responsibilities, key process, and technique required in fulfilling the standards (good practices,HACCP, ISO 9001, ISO 22000 and halal assurance system); Construct the business plan and evaluate the business model.

Topics:

1. Introduction to Quality;
2. Profiling Customer of the Business;
3. General concepts about food quality Management;
4. Who are Our Next 10 Customers?;
5. Total Quality Management;
6. High Specifications of the Business;
7. Statistical Methods of Quality Control;
8. Quality Assurance;
9. Quantifying the Value Propositions of the Business;
10. Quality Assurance 2;
11. Where is Your Positions?;
12. Halal Assurance System;
13. Designing Business Model of the Business;
14. Statistical Methods of Quality Control: Data Sheet;
15. Statistical Methods of Quality Control: Cause-and-Effect Diagram;
16. Statistical Methods of Quality Control: Scatter Diagram;
17. Statistical Methods of Quality Control: Flowchart;
18. Statistical Methods of Quality Control: Pareto Chart;
19. Statistical Methods of Quality Control: Histogram;
20. Statistical Methods of Quality Control: I-MR C chart;
21. Statistical Methods of Quality Control: X-Bar and R chart;
22. Statistical Methods of Quality Control: X-Bar and S chart;
23. Statistical Methods of Quality Control: C chart;
24. Statistical Methods of Quality Control: U chart;
25. Statistical Methods of Quality Control: NP chart;
26. Statistical Methods of Quality Control: P chart.