UNSW Handbook Course - Quality Assurance and Control

Quality Assurance and Control - FOOD2637


	Faculty: Faculty of Engineering
	School: School of Chemical Sciences and Engineering
	Course Outline: http://www.ceic.unsw.edu.au/
	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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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.