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.
By the end of the course, the learner should be able to:
- 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;
- Identify the contribution of each step of the food supply to a product’s quality;
- Outline differences, commonalities and applicability of quality management systems in the food industry;
- Show the importance of management system standards and regulations, and their role in the process of food quality assurance management;
- Discuss a systems approach to elucidating the role of each stakeholder in a food quality assurance management system;
- Identify and apply procedures for data collection, recording, analysis, and interpretation in quality management systems;
- Assess the use of various tools and approaches to process improvement, process management, and performance management;
- Analyze the role of quality measures and data integration in food traceability;
- Examine the financial/reputation effects of quality systems programs performance;
- Interpret organizational culture as it relates to a combination of technical tools and people practices; and
- Discuss sustainability and holistic management as applied to food quality management systems.
- 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
- Big Data, IoT, and AI in food quality systems
- Integration and review of concepts
*Course details are subject to change.