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FDSC 525 — Food Quality Assurance

The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.

  • Rating: 4.00 out of 5 from 19 student reviews
  • Difficulty: 2.00 out of 5
  • Credits: 3
  • Faculty: Faculty of Agric Environ Sci
  • Department: Food Science&Agr.Chemistry
  • Prerequisite: AEMA 310 or permission of instructor