FOOD QUALITY ASSURANCE SYSTEM (2 CREDITS)

Learning Outcomes:

On successful completion of this course, students will be able to: LO1 – Interpret the basic principles of food quality assurance; LO2 – identify responsibilities, key process, and technique required in fulfilling the standards (good practices, HACCP, ISO 9001, ISO 22000 and halal assurance system).; LO3 – perform the variety of statistical methods used in quality control to process improvement, process and performance management.

Topics:

1. Introduction to Quality;
2. Quality Standards and Specifications;
3. Food Quality Assurance System;
4. Quality Control;
5. ISO 9001; ISO 22000;
6. Food Quality Management System;
7. Total Quality Management;
8. Six-Sigma;
9. Quality 4.0;
10. Statistical Methods of Quality Control: Data Sheet, Cause-and-Effect Diagram, Flowchart;
11. Statistical Methods of Quality Control: Pareto Chart, Scatter Diagram, Histogram;
12. Statistical Methods of Quality Control for variable data: I-MR chart, X-Bar and R chart, X-Bar and S chart;
13. Statistical Methods of Quality Control for attribute data: C chart, U Chart, NP Chart, and P Chart;
14. Halal Assurance System.