Course curriculum

    1. Defining and identifying quality

    2. Overview of food quality

    3. Food : Quality, Law and Standards

    4. Notes on overview and law and standards

    5. Food : Quality and hazards

    1. Note for basic construction of control charts

    2. Basic construction of control charts

    3. Understanding quality control and its differences from quality assurance

    4. Basic control chart interpretation

    5. Basic quality control procedures

    6. Samples of quality tools from students' assignment

    1. Understanding QA note

    2. Understanding Quality Assurance

    3. Principles of internal auditing

    1. Quality policy

    2. Quality objectives

    3. Understanding interested parties

    4. Understanding risks and opportunities

    5. Process and its components

    6. Special topic - improvement

    7. Special topic - corrective action system

    8. Notes on improvement and corrective action system

    9. Samples of quality management planning by students

    1. Sample of group assignment instruction

    2. Sample of individual assignment instruction

About this course

  • $1.00
  • 25 lessons
  • 2 hours of video content

Instructor(s)

Professor Dato' Dr Ts Azhar Easa

Professor Azhar has been teaching food sciences for the last 27 years. His main research interest is "sustainability-led functional food". He is also actively engaged as a consultant to various industries that manufacture functional foods and beverages.

Affiliations

Hey future quality manager!

If you are pursuing a career in food quality, you need a solid understanding of the concept of quality and some exposure to quality control, quality assurance and quality management of food.

Get started now