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Other Applied Science Fields
Food Science and Technology
Food Safety and Quality Assurance
1. Introduction to Food Safety and Quality Assurance
2. Principal Food Hazards
3. Prerequisite Programs (PRPs)
4. Hazard Analysis and Critical Control Points (HACCP) System
5. Food Safety Management Systems (FSMS)
6. Quality Assurance and Quality Control
7. Sensory Evaluation
8. Food Microbiology and Laboratory Analysis
9. Supply Chain Control and Traceability
10. Regulatory and Legal Frameworks
11. Auditing, Verification, and Validation
12. Emerging Issues and Advanced Topics
Auditing, Verification, and Validation
Principles of Auditing
Objectives and Scope
Auditor Competencies
Audit Standards
Types of Audits
First-Party (Internal) Audits
Purpose and Process
Self-Assessment
Second-Party (Supplier) Audits
Supplier Evaluation
Vendor Assessment
Third-Party (Certification) Audits
Certification Schemes
Independent Assessment
The Audit Process
Planning and Preparation
Audit Plan Development
Document Review
Resource Allocation
Performance and Evidence Collection
On-Site Activities
Interviewing Personnel
Record Examination
Observation Techniques
Reporting and Follow-up
Audit Report Preparation
Corrective Action Requests
Follow-up Activities
Closure Verification
Verification vs. Validation
Definitions and Differences
Application in Food Safety
Verifying System Performance
Routine Checks
Review of Records
Monitoring Activities
Validating Control Measures
Scientific Validation
Challenge Studies
Literature Review
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