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Tecnico Superior Bilingue (italiano - inglese) in Food Industry - Quality Assurance - HACCP - ISO 22000
Corso
A Distanza
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Descrizione
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Tipologia
Corso
-
Metodologia
A distanza
-
Ore di lezione
600h
Obiettivo del corso: Master Internazionale Bilingue (italiano - inglese).
Profilo del corso
Bilingue (italiano - inglese)
Opinioni
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
Hai bisogno di un coach per la formazione?
Ti aiuterà a confrontare vari corsi e trovare l'offerta formativa più conveniente.
Tecnico Superior Bilingue (italiano - inglese) in Food Industry - Quality Assurance - HACCP - ISO 22000