Tecnico Superior Bilingue (italiano - inglese) in Food Industry - Quality Assurance - HACCP - ISO 22000

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2.000 
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  • Corso
  • A distanza
  • 600 ore di studio
Descrizione

Obiettivo del corso: Master Internazionale Bilingue (italiano - inglese).

Informazione importanti

Domande più frequenti

· Requisiti

Bilingue (italiano - inglese)

Programma

The Doctrine of Liability

The "Total Accountability"

Management and Product Quality

Organizational Plan

Total Quality Program

The Working Environment

Workers

Managers and Supervisors

Building Teams of Empowered Employees

Employee Training

Work Teams and Empowerment

Quality at the Source

Steering Committees or QC Circles

What Is Quality?

Dimensions of Quality

Standards of Quality

Methods for Determining Quality

Subjective Methods

Objective Methods

Differentiation between Cell Types Tissue Types, and

Microorganisms of Various Stored Foods

Official Methods of Analysis in the Food Industry

The Association of Analytical Communities International

The American Association of Cereal Chemists

The American Oil Chemists' Society

The American Public Health Association

The American Spice Trade Association

Total Quality Management

Theories and Application

The Concept of Total Quality Management

The Basis for Superior Quality Performance

TQM and ISO

The Structure of TOM

The Principles of TQM

The Steps to TQM

Total Quality Management Tools

Statistical Analysis Tools

Datasheet

Cause-and-Effect Diagram

Scatter Diagram

Flowchart

Histogram

Control Than,

X-Bar and R Charts

p-Charts

np-Charts

Other Types of Charts

Management and Planning Tools

Affinity Diagrams

Interrelationship Digraphs

Tree Diagram

Matrix Diagram

Matrices

Process Decision Program Chart

Activity Network Diagram

Gantt Chart

Entity-Relationship Diagram

TQM Vision and Mission

Integrated Business Plan

Some History of Total Quality Management

The Pioneers of Scientific Quality Management

Frederick Taylor

Walter A Shewhart

W Edwards Deming

Joseph MJuran

Armand V Feigenbaum

Philip B Crosby

The Japanese Contribution

Kaoru Ishikawa

Genichi Taguchi

Quality Circles

Present Utilization of TQM Programs

Quality and Business Performance

Service Quality vs Product Quality

The Malcolm Baldrige National Quality Award

The Malcolm Baldrige Award Criteria

---Quality Assurance

Theories and Applications

Functions of a Quality Assurance Program

Quality Control

Quality Evaluation

Quality Audit

Education and Training

Process Improvement

Standards

Special Projects

Consulting

Auditing the Quality Program

Careers in Quality Assurance

QA Responsibilities and Operational Interactions

The Need for and Roles of QA

Organization of a QA Program

QA Personnel

The Vice President of QA

QA Professionals

QA Audits

Procedures

In Process Monitoring

Statistical Procedures

The Audit Report

Types of Audits

Product Manufacturing Audits

Control of Nonconforming Products

Corrective Action

Plant Sanitation/GMP Audits

Plant Facilities

Employee Hygiene

In-process Control

Contamination and Adulteration

Pest Control

Product Quality Audits

HACCP Audits

Special Audits

Document Control Audit Q

Supplier Audits

QC/instrument Calibration and Maintenance Audits

Product Batch Preparation/Formulation Audits

Quality Program Review

QA Documentation System

Quality Manual-

SOP (Manufacturing and Quality) Documents

PSM Documents

GMO Documents"

QCA Methods Documents

CMP Documents -

Equipment-Specific Sanitation Documents

Pre-Operation Sanitation Documents

Work Instructions

Records

HACCP Program Documents

----Ingredient Specifications and Supplier Certification

Program

Raw Material Ingredient Certification Programs

Degree of Variability

Flavour

The Supplier Quality Program (SOP)

Supplier Qualification

Approved Vendors List

Supplier HACCP Qualification Standards

Supplier HACCP/QA Qualification List by Ingredients Purchased

Ingredient Specification/Certification

Supplier Auditing

Certificate of Analysis

Third-Party Inspections

Buying from Agents and Brokers

Identity-Preserved Products: A New Fowl Production Scenario

Defining IP Products

Consumer Desire*

Processing Improvements

Product Attributes

---Statistical Methods of Quality Control in the Food

Industry-

Introduction

Statistical Tools and Strategics for Process Control Improvement

Design and Analysis of Analytic Studies

Definitions of Terms and Concepts

Single Factor Experiments

The ANOVA Methods

The Randomized Complete Block Design: Two-Way ANOVA

Quality Control Techniques

Variable Control Charts

X and R Control Chart

X and S Control Chart

Attribute Control Charts

P-Charts

np-Charts

---Manufacturing Audits: Control of Processing

Operations

Objectives of Process Control

Elements of Process control

Education and Training

Process Control Documentation

Unit Operations in the Food Industry

Materials Handling

Cleaning

Separation

Disintegration

Pumping

Mixing

Heating

Cooling

Evaporating;

Drying

Packaging

Controlling

Overlapping Unit Operations

Product Manufacturing Audits

Planning the Audit

Documentation

Product-Specific Manufacturing (PSM) Procedures

General Manufacturing Procedures

Standard Sanitary Operation Procedures

Analytical Control Procedures

Definitions,

Quality Management Areas (Unit Operations)

Product-Dependent Operations

Product-Independent Operations

Process Control Points

Batching

Manufacturing Procedure Deviations

Risk Deviations

Non risk Deviations

Non-risk Deviations to Risk Requirements

Audit Deviations: Example

Deviations from the Manufacturing Program

Batching and Formulation Practices

Traditional Chocolate Manufacturing Line

De Lux Chocolate Manufacturing Line

Strawberry Topping Manufacturing Line

Ingredient Qualification and Storage Program

Ingredient Analysis Program

Analytical Test Methods

Consistency lira bender

IACCP Analysis

Batching and Formulation Program

Granular Sugar - Weighing Scale

Strawberry Topping Batching

Maple Walnut Topping

---Food Plant Sanitation: Good Manufacturing Practice

Audits

Food Plant Sanitary Practices

Food Contamination

Humans

Air and Waters

Sewage

Insects Rodents and Birds

The Value of a Planned Sanitation Program

Storage Facilities

Litter and Garbage Disposal

The Sanitation Audit Report

Report Format

Example of a Plant Sanitation Audit Report

--- Product Quality Audits at the Retail Level

Definition

Objectives

Procedure

Planning

Preliminary Review Meeting

Protocol

Departments Involved

Product Sampling

Product Pick-Up

Testing

Packaging Quality

Sensory Evaluation

Analytical Testing

Example of a Product Quality Audit

Objectives

Protocol

Comparison between Eureka and Classic Beef Stew Products

Age

Drained Weight

Bostwick Value

pH

°Brix

Salt

Colour Agtron

Sensor Evaluation

Eureka Beef Stew

Classic Beef Stews

--- Hazard Analysis and Critical Control Points

Introduction

The HACCP Concept

The Importance of HACCP

Advantages

The HACCP Program

Guidelines for Application of the HACCP Principles

HACCP Program Prerequisites

Education and Training

Development of ail HACCP Program

The Preliminary Tasks of an HACCP Program

Choosing the HACCP Team

Description of the Food Product and Its Distribution

Description of the Intended Use and Consumers of the Product

Development of a Flow Diagram Describing a Food Product

Manufacturing Process

Verification of the Flow Diagram

The Seven HACCP Principles

Principle I: Conduct a Hazard Analysis

Categories of Hazards

Biological Hazards

Chemical Hazards

Physical Hazards

Preventive Measures

Questions to Consider when Conducting a Hazard Analysis

Ingredients

Intrinsic Factors

Procedures Used for Processing

Microbial Content of the Food

Facility Design

Equipment Design and Use

Packaging

Sanitation

Employee Health, Hygiene, and Education

Conditions of Storage between Packaging and the End User

Intended Consumer

Hazard identification

The Raw Materials

The Manufacturing Process

Control Measures

Risk Categories

Documentation

Special Considerations when Conducting a Hazard Analysis

Deciding which Potential Hazards Must be addressed

In the HACCP Program

Principle: CCP Identification

Preventive Critical Control Measures (Microbiological)

CCP Decision Tree

Principle: Establish Critical limits for Each CCP

Principle: Establish CCP Monitoring Procedures

Visual Observations

Sensory Evaluations

Physicochemical Evaluations

Microbiological Analysis

Principle: Establish Corrective Actions Procedures

Identifying Causes of Deviations

Determining Product Disposition

Recording the Corrective Action

Reevaluating The HACCP Plan

Principle: Establish Procedures for HACCP Verification and Validation

Verification

Events that May Require Verification Inspection of the HACCP Plan

HACCP Verification Protocol and Activities - Information

In Verification Reports

Verification Schedules

Validation

Principle: Document the HACCP Program Establishment of Record-Keeping Procedures

Format for HACCP Information

Examples of Records Required during Operation of the HACCP Program

Implementation and Maintenance of an HACCP Program

Practical Example: HACCP Plan Model for Refrigerated Stick and Sliced Celery

The Scope of HACCP

Regulatory Aspects of HACCP

Sanitation and the HACCP Concept


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