General Introduction
Definition of Quality and Quality Control, Assurance and Management

-Historical development of quality control
-Past and present organization plans
-Concepts in Quality
-Dimensions in Quality

Consumer and Food Professionals’ view of Food Hazards
-Basic Food Safety
-Natural vs Synthetic
-Toxins
-Allergens

Total Quality Management (TQM)
-Concept
-Principles of TQM and ISO 9000
-TQM Tools
-Integrated Quality Business Plan

Quality Assurance
-Theories and Application
-Functions of Quality Assurance Program
-Quality assurance responsibilities and operational interactions
Quality assurance audits

Statistical methods of quality control
-Statistical tools
-Strategies for Process Control Improvement
-Single factor experiments s Randomized complete block design
-Quality control techniques

Food Plant Sanitation: Good Manufacturing Practice Audits
-Food contamination
-Planned Sanitation Program
-Food Plant Sanitation Management

Product quality audits at the Retail level
-Definition
-Planning
-Testing
-Product quality audits
-Food Product recalls

HACCP
-Microbiological concerns and problem with microbiological testing
-Considerations for HACCP
-Basic principles
-Implementation and Maintenance of HACCP

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 business management program, can i join this course?
A3 : YES, this course is suitable to support the management of food processing and food manufacturing sector

Q4 : If i am a graduate from food technology/food science program, can i join this course?
A4 : YES, you can.