This course provides comprehensive knowledge and skills in quality assurance and quality control specific to the food industry. Participants will learn about the various aspects of quality management, including quality standards, regulations, food safety protocols, and quality control techniques. The course covers essential topics such as Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), quality audits, sensory evaluation, and quality improvement strategies. Participants will also gain practical insights into conducting quality inspections, implementing quality control plans, and ensuring compliance with industry regulations. By completing this course, students will be well-prepared to contribute to the quality assurance and control processes in the food industry.
