792-219 Quality Assurance

Credit Points

HECS Band

Coordinator

Semester

Contact

Subject Description

The objective of this subject is to enable participants to:

• define quality assurance as it relates to primary food production;

• describe the HACCP system;

• apply the HACCP system to primary production enterprises;

• identify the basic principles of Good Manufacturing Practices;

• state the names and objectives of other primary industry QA programs;

• describe the importance of a Code of Practice;

• develop flow diagrams that highlight critical control points;

• state the audit requirements for a QA program;

• define the basic principles outlined in the Deeming model of quality;

• define the basic requirements of SQF200 and the quality standard ISO 9002.

The content includes: principles of quality assurance and its relationship to primary production enterprise; defining the critical control points within a production chain and implementing methods to control hazards; risk and hazard definitions to food safety; introduction to Deeming principles of quality control and the principles of GMPs; preparation and maintenance of a quality assurance manual and the expectations of a producer during an audit of the production process; verification of compliance.

Assessment

Two assignments of 2000 words (30% each); case study (40%).