Food Quality Assurance (FQA)
Food Quality Assurance is the process of ensuring that food products are safe, nutritious, and meet established standards before reaching consumers. It involves systematic monitoring, evaluation, and improvement of food production processes to maintain quality and comply with legal and industry requirements. FQA covers safety, hygiene, sensory attributes, and regulatory compliance
LEARNING OUTCOMES.
After studying Food Quality Assurance, learners should be able to:
1.Understand the principles of food safety and quality management.
2.Identify critical control points in food production processes.
3.Apply quality assurance techniques and standards in food processing.
4.Conduct basic quality control tests on food products.
5.Recognize the importance of hygiene, safety, and regulatory compliance in food production
CORE UNITS/TOPICS
1.Introduction to Food Quality Assurance – definitions, objectives, and importance.
2.Food Safety Standards and Regulations – HACCP, ISO 22000, GMP.
3.Quality Control Techniques – sensory evaluation, microbiological and chemical testing.
4.Food Production Hygiene and Sanitation – personal hygiene, equipment sanitation.
5.Documentation and Record Keeping – procedures, logs, and compliance reporting.
6.Auditing and Continuous Improvement – internal and external audits, corrective actions
INTERACTIVE ACTIVITIES
1.Group Discussions: Analyze case studies on food contamination incidents and propose preventive measures.
2.Practical Labs: Conduct basic quality tests such as pH measurement, microbial analysis, or sensory evaluation.
3.Role Play: Simulate a quality assurance inspection in a food processing unit.
4.Quizzes & Games: Test knowledge on food safety standards and hygiene practices.
5.Field Visits: Visit local food processing plants to observe QA practices in real-life scenarios.
- Teacher: Admin User