COURSE OBJECTIVES: In this class, basic concepts and principles of quality assurance (QA) and quality control (QC), and tools, analytical methods and statistical concepts used in QA and QC are discussed. Typical QA and QC programs, such as the good manufacturing practices (GMP) and the hazard analysis and critical control points (HACCP), together with the new regulations related to the Food Safety Modernization Act (FSMA), are presented. At the end of this course, students are expected to have comprehensive understanding of QA and QC, be able to conduct statistical analysis for processing, and execute required and optional food quality and food safety programs.
PREREQUISITES: STA 13
COURSE FORMAT: Three lectures are offered each week.
TOPICAL OUTLINE:
- Quality assurance and management tools
- Quality control and QC tools
- Sampling and test methods
- Statistical process control
- Control charts
- QA/QC programs