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