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 Quality Assurance and Control - FOOD2637
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 Students studying
   
   
   
 
Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.125 (more info)
 
 
Contact Hours per Week: 4
 
 
Fee Band: 2 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

This course aims to provide students with a knowledge base of concepts in quality assurance (QA) and quality control (QC) in the context of the food industry. What are quality, QA, QC? ; organisation-wide quality management, quality costs, Total Quality Management and ISO9000-based Quality Management Systems; tools in quality management, brainstorming and other qualitative tools, benchmarking; production-level QA and QC, HACCP, risk analysis and management, statistical quality/process control, sampling and sampling plans, cleaning and sanitation; QA in the laboratory, accreditation, metrology, proficiency testing; regulatory aspects of QA/QC; auditing quality; staff training.

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