Loading...
Sign Up for Email Updates

Course Description

Vegetables sitting on a wooden table

Examination and review of principles and concept of quality assurance and their application to consumer products and services. Topics include applied aspects of total-quality management principles.

Learning Outcomes

By the end of the course, the learner should be able to:

  1. Apply generic principles of quality management to specific situations of food quality assurance management in order to achieve best practices that are key to business success;
  2. Identify the contribution of each step of the food supply to a product’s quality;
  3. Outline differences, commonalities and applicability of quality management systems in the food industry;
  4. Show the importance of management system standards and regulations, and their role in the process of food quality assurance management;
  5. Discuss a systems approach to elucidating the role of each stakeholder in a food quality assurance management system;
  6. Identify and apply procedures for data collection, recording, analysis, and interpretation in quality management systems;
  7. Assess the use of various tools and approaches to process improvement, process management, and performance management;
  8. Analyze the role of quality measures and data integration in food traceability;
  9. Examine the financial/reputation effects of quality systems programs performance;
  10. Interpret organizational culture as it relates to a combination of technical tools and people practices; and
  11. Discuss sustainability and holistic management as applied to food quality management systems.

Course Topics

  • Quality concepts and perspectives
  • Total Quality Management (TQM) and the role of attributes, specifications, and standards
  • Statistical methods in quality assurance
  • Key elements and stakeholders in quality management systems
  • Measures and control
  • Quality management systems (QMS) in the food supply
  • Implementing a quality system in the food industry
  • Optimization vs. resilience & sustainability
  • Traceability
  • Big Data, IoT, and AI in food quality systems
  • Integration and review of concepts

Assessment

Assessment Item Weight
Unit Quizzes 15%
Discussion  15%
Assignment #1 15%
Assignment #2 15%
Assignment #3 15%
Final Assignment 25%
Total 100%

 

Technical Requirements

You are responsible for ensuring that your computer system meets the necessary system requirements. Use the browser check tool to ensure your browser settings are compatible and up to date (results will be displayed in a new browser window).

*Course details are subject to change.

Loading...
Enrol Now - Select a section to enrol in
Section Title
Food Quality Assurance Management
Type
Online
Dates
January 08, 2024 to April 08, 2024
Contact Hours
36.0
Delivery Options
Online  
Course Fee(s)
Domestic Tuition Fee (0.5 units) $1,660.34 Click here to get more information
Available for Credit
0.5 units
Reading List / Textbook

Note:  The optional handbook is available through the Library. 

The 11th edition is strongly recommended as the preferred textbook in this course.

Section Notes

The optional e-book, The Certified HACCP Auditor Handbook, is only available for purchase directly from the publisher.

Note:  If you are in a degree program at the University of Guelph, please DO NOT register using the link above.  You must register through WebAdvisor.

Section Materials
  • Textbook (Confirmed) (Mandatory) Managing for Quality and Performance Excellence  by J.R. Evans, and W.M. Lindsay © 2020 Cengage Learning 11th edition ISBN Print: 978-0357442036, eBook: 978-0357696217
  • Textbook (Confirmed) (Mandatory) Managing for Quality and Performance Excellence by James R. Evans, William M. Lindsay © 2017 Cengage 10th edition ISBN Print: 978-1305662544 eBook 978-1337250146
  • e-book (Confirmed) (Optional) The Certified HACCP Auditor Handbook © 2007 American Society for Quality (ASQ) ISBN 9780873897068
Required fields are indicated by .