Food Safety and Quality Assurance

  1. Quality Assurance and Quality Control
    1. Differentiating Quality Assurance (QA) and Quality Control (QC)
      1. Definitions and Objectives
        1. Roles in Food Safety
          1. Relationship Between QA and QC
          2. Principles of Quality Assurance
            1. Proactive Process Management
              1. System Development and Maintenance
                1. Continuous Improvement
                  1. Prevention-Based Approach
                  2. Tools of Quality Control
                    1. Product Sampling and Testing
                      1. Sampling Plans
                        1. Statistical Sampling Methods
                          1. Analytical Methods
                            1. Test Method Validation
                            2. Specification Development
                              1. Product Specifications
                                1. Raw Material Specifications
                                  1. Process Specifications
                                  2. Non-conformance and Deviation Management
                                    1. Identification of Non-conformance
                                      1. Investigation Procedures
                                        1. Corrective and Preventive Actions
                                          1. Trend Analysis
                                        2. Statistical Process Control (SPC)
                                          1. Control Charts
                                            1. Types of Control Charts
                                              1. Construction of Control Charts
                                                1. Interpretation of Results
                                                  1. Out-of-Control Conditions
                                                  2. Process Capability Analysis
                                                    1. Capability Indices
                                                      1. Application in Food Processing
                                                        1. Improvement Strategies
                                                        2. Pareto Analysis
                                                          1. Identifying Key Issues
                                                            1. Prioritization of Improvements
                                                              1. Data Collection and Analysis
                                                            2. Cost of Quality
                                                              1. Prevention Costs
                                                                1. Appraisal Costs
                                                                  1. Internal Failure Costs
                                                                    1. External Failure Costs
                                                                      1. Quality Cost Analysis

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                                                                    5. Food Safety Management Systems (FSMS)

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                                                                    7. Sensory Evaluation