Introduction to Quality Assurance and Quality Control
$299.00
This course covers the roles and responsibilities of Quality Assurance and Quality Control in developing a Quality System. Participants will go through the background of the roles as well as what is important to understand when implementing Quality Systems. This course is applicable to all personnel in a food processing plant with roles in determining quality: owners, supervisors, quality manager, quality technician, production personnel, sanitation team, plant manager, food safety team, etc.
Available!
Return to StoreThis course covers the roles and responsibilities of Quality Assurance and Quality Control in developing a Quality System. Participants will go through the background of the roles as well as what is important to understand when implementing Quality Systems. This course is applicable to all personnel in a food processing plant with roles in determining quality: owners, supervisors, quality manager, quality technician, production personnel, sanitation team, plant manager, food safety team, etc.
Learning Objectives:
At the end of the course students will be able to:
- Understand the roles and responsibilities in a Quality System
- Recognize the importance of food safety in a Quality System
- Build an understanding of a HACCP-based Quality System
- Learn how to maintain quality in food production
- Improve to build a strong Quality System
Course Outline & Major Topics
- Module 1: Introduction to Quality Systems
- Module 2: Overview of Food Safety
- Module 3: General Knowledge of HACCP
- Module 4: Roles in Maintaining a Quality System
- Module 5: Building a Strong Quality System
*Receive a nationally recognized certificate for participation in this course
Who Should Take This Course?
- Owners
- Supervisors
- Production Personnel
- Business Leaders
- Remote Workers
- Human Resources
- Supervisory and Management
*Become a member to receive 20% off
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