FS 416 Quality Control in Food and Bioprocessing Section: 601
Organization and principles of quality control in the food and bioprocessing industries. Regulations and process control to maintain safety and quality. Evaluation of physical, microbiological, chemical, sensory, and stability testing for food and bioprocessed materials. Risk assessment, hazard analysis and critical control point (HACCP), process control, water quality, waste water analysis and reduction. Cleaning and sanitation and compliance inspection.
Food Safety and Quality Management Certificate
Clinton Dale Stevenson