FDS305 Quality Assurance (8)

CSU Discipline Area: Chemistry (CHEMI)

Duration: One session

Abstract:

General principles of quality management in a competitive market are discussed, as well as statistical process and quality control tools. The subject also contains aspects of food quality assessment methods, safety assurance by HACCP and food legislation. Using these principles, students should be able to plan, monitor and sustain a quality management system within a food-manufacturing environment.

+ Subject Availability Modes and Locations

Session 1
Distance	Wagga Wagga

Continuing students should consult the SAL for current offering details: FDS305

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Assumed Knowledge:

FDS201 and STA201

Objectives:

Upon successful completion of this subject, students should:

* understand the concept of quality assurance and total quality management;

* plan the introduction of a quality management system, e.g., one based on ISO 9000 series of standards into a manufacturing environment;

* understand the need for statistics in process control and product evaluation;

* understand subjective and objective methods for assessing food quality;

* have an overview of local and international food legislation;

* integrate food manufacture and quality assessment techniques into a quality assurance system.

Syllabus:

The subject will cover the following topics:

* Introduction to quality assurance; * Overview of total quality management; * Principles and parameters of quality planning and implementation; * Statistical process and quality control; * What is food quality?; * Subjective methods of food quality assessment; * Objective methods of food quality assessment; * Food safety and quality assurance; * Food control and legislation

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