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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

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*Course details are subject to change.

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Section Title
Food Quality Assurance Management
Type
Online
Dates
January 09, 2023 to April 10, 2023
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
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