Location

Productivity and Quality Institute - Alexandria

Objectives

• Food requires inspection at all stages from primary production to final retail distribution in order to ensure that required standards of quality and safety are met. This course will cover various quality control principles as well as sampling and inspection regimes that will prepare students to meet the varying requirements of food manufacturers and retailers

Outcomes

Describe the background and current requirement for quality control and quality management systems.Explain what has led to the current quality management systemsOutline the main requirements of a quality control systemII. Recognize the requirements necessary to ensure safe, quality food.Identify conditions for inactivation of important pathogens commonly found in foodsApply appropriate evaluation tools needed to produce a safe food.Evaluate sanitary practices and environmental factors (i.e., Aw, pH, temperature) that control growth and response of microorganisms.Describe techniques, including sensory evaluation, for determination of product quality.III. Identify food quality specificationsRecognize the source and variability of raw food material and impact on food qualityIV. Prioritize attributes/problems specification in raw and processed material based on production dataIllustrate how processing techniques can affect product quality.Predict quality of selected products.

Course Contents

An introduction to quality**Seven tools of TQM*Raw material and final product specifications*Acceptance sampling*Operating characteristics (OC) curve: Properties and curve construction* Control charts*Tentative date