Food Quality Control and Assurance
( 30 Modules )

Module #1
Introduction to Food Quality Control and Assurance
Overview of food quality control and assurance, importance, and scope

Module #2
Food Safety Regulations and Standards
International and national regulations, guidelines, and standards for food safety

Module #3
Food Quality Attributes
Sensory, physical, chemical, and microbiological attributes of food quality

Module #4
Food Quality Control Systems
Types of quality control systems, including HACCP, ISO 22000, and FSSC 22000

Module #5
Role of Food Quality Control in Food Safety
Importance of food quality control in preventing foodborne illnesses and ensuring food safety

Module #6
Good Manufacturing Practices (GMPs)
Principles and implementation of GMPs in food production

Module #7
Sanitation and Cleaning
Importance of sanitation and cleaning in food production, methods, and controls

Module #8
Process Control and Validation
Control and validation of food processing operations, including heat treatment, pasteurization, and sterilization

Module #9
Packaging and Labeling
Food packaging and labeling regulations, guidelines, and best practices

Module #10
Allergen and Cross-Contamination Control
Control and management of allergens and cross-contamination in food production

Module #11
Warehouse and Storage Management
Food storage and warehousing best practices, regulations, and guidelines

Module #12
Transportation and Handling
Food transportation and handling regulations, guidelines, and best practices

Module #13
Temperature Control and Monitoring
Importance and methods of temperature control and monitoring in food logistics

Module #14
Pest Control and Rodent Management
Control and management of pests and rodents in food logistics and distribution

Module #15
Food Safety in Transit
Food safety risks and controls during transportation and distribution

Module #16
Food Safety in Retail
Food safety risks and controls in retail environments

Module #17
Food Handling and Preparation
Food handling and preparation guidelines and best practices for food service

Module #18
Temperature Control and Monitoring in Retail
Importance and methods of temperature control and monitoring in retail

Module #19
Consumer Education and Awareness
Role of consumer education and awareness in food safety and quality

Module #20
Food Safety and Quality in Food Service
Food safety and quality control in food service operations, including restaurants, cafes, and institutions

Module #21
Food Microbiology Testing
Methods and importance of microbiological testing in food quality control

Module #22
Food Chemistry Testing
Methods and importance of chemical testing in food quality control

Module #23
Sensory Evaluation of Food
Principles and methods of sensory evaluation of food quality

Module #24
Food Authenticity and Fraud Detection
Methods and importance of detecting food authenticity and fraud

Module #25
Interpretation and Reporting of Test Results
Interpretation and reporting of food quality control test results

Module #26
Food Quality Control Management
Organizational and management aspects of food quality control

Module #27
Food Safety and Quality Audits
Principles and methods of conducting food safety and quality audits

Module #28
Corrective Action and Root Cause Analysis
Methods and importance of corrective action and root cause analysis in food quality control

Module #29
Food Quality Control Documentation and Record Keeping
Importance and best practices of documentation and record keeping in food quality control

Module #30
Course Wrap-Up & Conclusion
Planning next steps in Food Quality Control and Assurance career

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Food Quality Control and Assurance ( 30 Modules )

Food Quality Control and Assurance
( 30 Modules )