Course Outline

Course Outline - FST 109 Principles of Quality Assurance in...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
FST 109 – Principles of Quality Assurance in Food Processing Spring 2008 Instructor : Prof. Kathryn McCarthy 1 Wellman 10:00-10:50 MWF General Catalog Description : Quality assurance measurement techniques applied to selected food processed products emphasized. Rationale for establishing valid quality assurance programs including selection of samples at critical points. Statistical problems in quality assurance programs used by the food industry. Course Notes available at UCD Bookstores : FST 109 Principles of Quality Assurance in Food Processing Course Notes, KL McCarthy, Spring 2008 LECTURE SCHEDULE : Spring 2007 Homework March 31 L01 Module 1: Quality Assurance: Sanitation Introduction: What is Quality Assurance? April 2 L02 Sanitation: Laws and Regulations HW 1 4 L03 Quality assurance documents: SOPs and SSOPs 7 L04 Cleaning 9 L05 Cleaners 11 L06 Sanitizers 1 HW 2 14 L07 Sanitizers 2 16 L08 Water quality 18 L09 Waste water handling 21 Examination 1 23 L10
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 2

Course Outline - FST 109 Principles of Quality Assurance in...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online