Food Quality Control


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IFT106 - Food Quality Control

In this course the emphasis is on the concepts of quality assurance, quality control, and quality systems in the food industry. GMPs, HACCP, and other food safety programs are discussed. Students gain a theoretical understanding of statistical process control, continuous improvement and different theories of quality. Various aspects of food facilities audit and inspection, labeling regulations, and practical application and implementation of quality programs are also reviewed. Students learn how to develop GMPs, HACCP, and SOPs. This course also includes the basic principles of food microbiology and plant sanitation, as well as familiarity with the government regulatory agencies of Canada and United States. (Lecture only)

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