Quality Management in the Food System

The course aims to provide students with: a) a basic knowledge of the relevant mandatory and voluntary rules; b) risk assessment methodologies; and c) verification and validation procedures, which represent the pillars to manage quality requirements within a food process, company and supply chain.

The student will have the ability to: represent food processes using material flow charts and communication diagrams; identify critical control points for food quality and traceability; plan monitoring, auditing and validation activities; select the most appropriate tools to comply with the management policy of the foodservice company.