Mastering Quality Assurance in the Food Industry

Details

This course delves into the foundational concepts of quality assurance in the food industry. Attendees will gain insights into the best practices followed globally, the newest trends in food safety, and methods to ensure consistent quality and safety in food production and distribution.

Target Group

Target Group :

• Quality Assurance Managers and Supervisors in the Food Industry
• Food Production Managers and Team Leaders
• Professionals involved in Food Supply Chain Management
• Food Safety Inspectors and Auditors
• New entrants aiming for roles in food quality assurance

Goals

• Understand the significance and role of quality assurance in the food industry.
• Familiarize with global best practices and standards like ISO 22000, HACCP, and GMP.
• Recognize and implement emerging trends in food quality assurance.
• Ensure the reduction of food safety risks through proactive quality management.
• Gain expertise in quality audit, documentation, and continuous improvement methodologies.
• Equip with skills to handle and resolve quality-related challenges in real-world scenarios.

Target Competencies

• Quality Assurance and Control
• Risk Analysis and Management
• Audit and Documentation
• Trend Analysis and Forecasting
• Continuous Improvement Methodologies

Outlines

Introduction to Quality in the Food Industry

• History and evolution of quality assurance.
• Role of quality assurance in ensuring public health.
• Significance for stakeholders: Manufacturers, consumers, and regulators.
• Basic terminologies and their implications.
• Setting the context: Global food quality landscape.

Global Best Practices and Standards

• Deep dive into ISO 22000 and its relevance.
• HACCP: Principles, development, and implementation.
• Understanding GMP (Good Manufacturing Practices).
• Importance of certifications in international trade.
• Ensuring continuous compliance and periodic audits.