1. Microbiological quality control
a. Principle and pitfalls
b. Chemical and physiological changes
c. Microbial toxins
d. Microbial biodeterioration of materials and its control
e. Factors influencing microbial spoilage
f. Fundamentals of microbiological quality control
g. Chemical and microbial quality for quality assurance, standards monitoring to assess compliance with good practices
h. Assessment of microbial contamination
2. 2.. The organization of quality control
a. The principles
b. Application
c. Organization
d. Problems and techniques of quality control
e. The future of quality control
3. 3. Sanitation and inspection
a. Sanitation and hygiene of processing plant, water in processing and cleaning, waste / effluent treatment packaging, equipment, handling
4. 4. Quality assurance
a. Sampling, testing panel-sensory assessments in quality control
b. Hazard analysis and critical control point (HACCP) systems
c. Identification of potential hazards
d. Monitoring system for critical control point (CCP), corrective actions, verification
5. 5. Food laws and regulation
6.
- Teacher: Caleb Helmart