Course Details

• Credit: 3
• Semester: 1
• Prerequisite: none
  

Synopsis

This course introduces quality management system that is widely practiced in the food industry. This course covers food assurance, control, evaluation and audit. The course is made complete with basic exposure to food laws and regulation.

Course Objective

This course is designed to introduce various quality management systems practised in the food industry, as well as the laws and regulations, to ensure the quality and safety of food.

Course Content

Lectures (Food Quality Management):
 ➤ Chapter 1: Introduction to Food Quality Management
 ➤ Chapter 2: Key and Interconnected Terms
 ➤ Chapter 3: Understanding Quality Concept
 ➤ Chapter 4: Quality Control and its Use
 ➤ Chapter 5: Principles of Quality Assurance
 ➤ Chapter 6: Introduction to the ISO9001: 2015 Quality Management System and its Principles
 ➤ Chapter 7: Interpretation of Selected ISO9001: 2015 Clauses

Lectures (Food Regulations):
 ➤ Chapter 1: Introduction to Food Legislation
 ➤ Chapter 2: Food Regulations 1985
 ➤ Chapter 3: Other Food Regulations

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Describe basic terms, quality systems and tools, food regulations, and processes involved in formulating food policy.
2. Prepare quality documentations using quality systems and tools.
3. Work effectively in a team to prepare quality documentations.
4. Report current issues related to food regulation in a group by referring to different sources of food laws and regulations.