Master Quality Control Systems to Ensure Safety, Consistency, and Compliance in Food Manufacturing
In the food industry, quality is not an afterthought—it is an integral part of every processing step, directly impacting consumer safety, brand reputation, and regulatory compliance. Understanding and implementing robust quality systems in food processing is essential for producing safe, wholesome, and consistent food products that meet both customer expectations and legal standards. This comprehensive course provides a detailed overview of the key quality parameters, control points, and management systems specific to food processing operations.
What You Will Learn
By the end of this course, you will be able to:
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Identify critical quality attributes in food products, including sensory, nutritional, and safety parameters.
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Understand key food safety systems such as HACCP (Hazard Analysis Critical Control Points) and its role in quality management.
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Apply principles of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOPs) in a processing environment.
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Monitor and control critical process parameters that affect product quality and shelf life.
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Manage quality through the entire processing chain from raw material intake to finished product storage.
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Navigate foundational requirements of major food quality and safety standards.
Course Curriculum
The course is structured into detailed modules for systematic learning:
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Module 1: Foundations of Food Quality: Attributes, Safety, and Regulations
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Module 2: The Processing Environment: GMP, Sanitation, and Personnel Hygiene
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Module 3: Proactive Quality Management: Introduction to HACCP and Process Control
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Module 4: Verification and Validation: Testing, Documentation, and Continuous Improvement
Who Is This Course For?
This course is designed for professionals involved in food production and quality assurance, including:
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Food Technologists and Production Supervisors
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Quality Assurance and Control Technicians
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Plant Managers and Operations Staff
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HACCP Team Members and Food Safety Auditors
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Small Business Owners in Food Processing
Prerequisites
There are no formal prerequisites. A basic understanding of food production is helpful but not required.
Course Features & Included Materials
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Comprehensive eLearning: Complete the 4 hours of detailed, industry-relevant instruction.
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Practical Guides: Downloadable templates for a basic HACCP plan, GMP checklist, and quality control record.
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BLearn to identify and resolve common quality issues in food processing.
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Quick-Reference Tools: Access summaries of critical control points and key quality parameters.
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Certificate of Completion: Earn a verifiable, with a unique ID and QR code, soft-copy certificate issued via the QCI training portal. Validate your achievement anytime at https://pathshala.qcin.org/.
Enroll Today and Become a Guardian of Food Quality and Safety!
Invest four hours to master the systems that ensure the food you produce is safe, high-quality, a
For more information, please contact:
Rohit Varshney at rohit.varshney@qcin.org, Ph. 9773500376