Quality management systems

Course Description

COURSE CONTENT

Quality management - decision-making models, quality management activities, organisational structure design. Quality design. Quality control. Quality improvement. Quality assurance – quality assurance process, primary quality assurance guidelines and standards, principles of HACCP system, principles of ISO quality management system, principles of quality assurance standards with a chain focus and demands in the retail sector, quality assurance documentation. Quality policy and quality strategy. Total quality management. Food quality management in perspective.

LEARNING OUTCOMES

• Establish quality management systems
• Organize the production process
• Develop new innovative product
• Lead the department of quality management

Literature

1. Standard ISO 9000 ff, 22000, BRC, HACCP, GMP
2. Bolton, A. (1996) Quality Management Systems for the Food Industry, Aspen Food Science, New York.
3. Early, R. (1994) Guide to Quality Management Systems for the Food Industry, Kluwer Academic Publishers.
4. Manning, L. (2000) Quality Management Systems in the Food and Drink Industry, Chadwick House Group Ltd.