Course Syllabus
General introduction
1.1 Historical development of quality control
1.2 Past and present organizational plans
1.3 Concepts in Quality
1.4 Dimensions in Quality
Consumer and Food Professionals’ view of Food Hazards
2.1 Basic Food Safety
2.2 Concept of Toxicology
2.3 Classification of Toxicants
2.4 Toxins in the Food Chain
Quality Control: Method of Analysis
3.1 Toxicity, Dose, and Response
3.2 Toxic Response
3.3 Official methods of analysis in Food Industry
3.4 References and standard methods of chemical and microbiological analysis
3.5 Collaborative Testing Methods
Quality Management
4.1 Concept of Total Quality Management
4.2 Principles of TQM and ISO 9000
4.3 TQM Tools
4.4 Integrated Quality Business Plan
Quality Assurance
5.1 Theories and Application
5.2 Functions of Quality Assurance Program
5.3 Quality Assurance responsibilities and operational interactions
5.4 Quality Assurance Audits
Statistical methods of quality control
6.1 Statistical tools
6.2 Strategies for Process Control Improvement
6.3 Quality control techniques
Food Plant Sanitation Management
7.1 Good Manufacturing Practice Audits
7.2 Good Hygiene Practice
7.3 Halal Assurance System
Hazard Analysis Critical Control Points
8.1 The Risk- Assessment Process
8.2 Considerations for HACCP
8.3 Basic principles of HACCP
8.4 Implementation and Maintenance of HACCP
Food Product Recall
9.1 Definition
9.2 Planning
9.3 Testing
9.4 Product Quality audits
1.1 Historical development of quality control
1.2 Past and present organizational plans
1.3 Concepts in Quality
1.4 Dimensions in Quality
Consumer and Food Professionals’ view of Food Hazards
2.1 Basic Food Safety
2.2 Concept of Toxicology
2.3 Classification of Toxicants
2.4 Toxins in the Food Chain
Quality Control: Method of Analysis
3.1 Toxicity, Dose, and Response
3.2 Toxic Response
3.3 Official methods of analysis in Food Industry
3.4 References and standard methods of chemical and microbiological analysis
3.5 Collaborative Testing Methods
Quality Management
4.1 Concept of Total Quality Management
4.2 Principles of TQM and ISO 9000
4.3 TQM Tools
4.4 Integrated Quality Business Plan
Quality Assurance
5.1 Theories and Application
5.2 Functions of Quality Assurance Program
5.3 Quality Assurance responsibilities and operational interactions
5.4 Quality Assurance Audits
Statistical methods of quality control
6.1 Statistical tools
6.2 Strategies for Process Control Improvement
6.3 Quality control techniques
Food Plant Sanitation Management
7.1 Good Manufacturing Practice Audits
7.2 Good Hygiene Practice
7.3 Halal Assurance System
Hazard Analysis Critical Control Points
8.1 The Risk- Assessment Process
8.2 Considerations for HACCP
8.3 Basic principles of HACCP
8.4 Implementation and Maintenance of HACCP
Food Product Recall
9.1 Definition
9.2 Planning
9.3 Testing
9.4 Product Quality audits
Frequently Asked Questions
Q1 : When is this course offered?
A1 : The course is available all year round, however semester always begins in Mac or September each year
Q2 : Is there any pre requirement for this course?
A2 : NO
Q3 : If i am a graduate from food technology/food science program, can i join this course?
A3 : YES, you can.
Q4 : If i am a graduate from business management program, can i join this course?
A4 : YES, this course is suitable to support the management of food processing and food manufacturing sector
A1 : The course is available all year round, however semester always begins in Mac or September each year
Q2 : Is there any pre requirement for this course?
A2 : NO
Q3 : If i am a graduate from food technology/food science program, can i join this course?
A3 : YES, you can.
Q4 : If i am a graduate from business management program, can i join this course?
A4 : YES, this course is suitable to support the management of food processing and food manufacturing sector