Fundamentals of Quality Assurance in the Food Processing Industry

This course provides Quality Assurance Technicians and anyone interested in Quality Assurance in the food processing industry with: general knowledge and standard occupational skills necessary to successfully perform in this occupation. Quality Assurance is a critical function in the food processing industry, and this course provides food workers, at the Quality Technician level, with: general food safety and food quality assurance knowledge, strategies, practices, and tools.

This course is designed to inform and guide food Quality Assurance Technicians and other employees in the food processing industry with general knowledge of quality assurance, food safety and tools used in the position.

Learning Objectives:

At the end of the course students will be able to:

• Identify the elements of a QA system and how they support safe food processing
• Understand the function of food safety and quality practices and strategies
• Identify major food safety regulations and how they impact food processing
• Review the elements of a HACCP system and its seven principles
• Identify the standard technical and analytical occupational skills of QA Technicians such as; process monitoring, product inspection and evaluation, sampling plans, sensory evaluation, and training of employees among others
• Understand food safety issue troubleshooting strategies and corrective actions
• The functions of a Quality Assurance system, the major components, and implementation

Course Outline & Major Topics

• Overview of Quality Assurance
  • Quality Systems and Quality Programs
  • Quality, Management, and Verification Systems
  • Steps for Implementing a QA System
  • Elements of Implementing a QA System
  • Standard Verification Procedure
  • QA Responsibilities and Operational Interactions
  • QA Systems Tools
  • QA Problem Solving
• Overview of Food Safety
  • Canada’s Food Safety Regulations
  • Canadian Federal Government Departments
  • USA Food Regulations
  • Food Regulations and International Trade
• General Knowledge of HACCP
  • What is HACCP?
  • Pre-Requisite Programs
  • FSEP Seven Pre-Requisite Programs
  • The Twelve Steps of HACCP
  • Preliminary HACCP Steps
  • Seven Principles of HACCP
  • QA Technicians Role in Maintaining a QA System
  • QA Technicians Role in Maintaining a QA System
• Peripheral Programs
  • Raw Material Inspection
  • Process Monitoring
  • Final Product Evaluation
  • Deviation Procedures
  • Supplier Specification Program
  • HOLD Procedures
  • Certificates of Analysis
  • Sampling
  • Testing
  • Sanitation
  • Calibration
  • Internal Auditing
  • HR/Training/Coaching
  • Documentation and Records
  • Recalls
  • Management Reviews and Validation
  • Trouble Shooting

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

• Quality Assurance Teams
• Management and Supervisory
• Front Line Workers
• Sanitation Team
• Production Personnel

*Become a member to receive 20% off