Introduction

In the highly competitive and consumer-driven food industry, establishing robust food quality control and assurance techniques is paramount for meeting consumer expectations, maintaining brand reputation, and ensuring consistent product excellence from farm to fork. Mastering Food Quality Control and Assurance Techniques is absolutely critical for quality managers, production supervisors, laboratory personnel, and all staff involved in maintaining product specifications, implementing quality management systems, and driving continuous improvement in food processing. This essential training course is designed to equip quality assurance professionals, quality control technicians, R&D staff, production line managers, auditors, and compliance officers with the specialized knowledge and practical skills required for designing effective sampling plans, applying statistical process control (SPC), performing sensory evaluations, conducting root cause analysis for quality deviations, and implementing comprehensive quality management systems (QMS) such as ISO 22000. Participants will gain a comprehensive understanding of the principles of total quality management in food, the nuances of identifying and correcting quality defects, the challenges of maintaining consistency across production batches, and the critical role of data-driven decision-making in achieving superior product quality and consumer satisfaction. This program emphasizes practical application, adherence to international quality standards, and real-world scenarios pertinent to effective quality control and assurance programs, empowering you to confidently elevate quality standards within your food operation.

Target Audience

• Food Quality Assurance (QA) Managers & Supervisors
• Food Quality Control (QC) Technicians & Analysts
• Production Managers & Supervisors
• Research & Development (R&D) Scientists
• Laboratory Personnel in Food Facilities
• Internal & External Food Auditors
• Food Safety Team Leaders
• Supply Chain & Procurement Managers

Course Objectives

• Master the fundamental principles of food quality control and quality assurance.
• Learn sophisticated techniques for developing and implementing effective quality management systems (QMS).
• Develop proficiency in applying statistical process control (SPC) for monitoring and improving food quality.
• Understand advanced strategies for sensory evaluation and its role in product quality.
• Explore best practices in raw material inspection, in-process control, and finished product testing.
• Grasp advanced techniques for conducting root cause analysis and implementing corrective actions for quality deviations.
• Learn about robust approaches to traceability and recall management from a quality perspective.
• Identify the critical role of documentation, record-keeping, and auditing in quality assurance.
• Develop skills in managing supplier quality and ensuring consistent raw material standards.
• Understand the evolving global quality standards and regulatory requirements for food products.
• Formulate strategies for fostering a culture of quality and continuous improvement in food production.

Duration

5 Days

Course Outline

Module 1. Foundations of Food Quality Management

• Defining Quality Control (QC) vs. Quality Assurance (QA) in food industry
• Evolution of quality management in food: from inspection to total quality management (TQM)
• The importance of quality for consumer trust, brand reputation, and business success
• Key quality management principles and their application in food facilities
• Regulatory landscape and international standards for food quality (e.g., ISO 9001, ISO 22000)

Module 2. Quality Management Systems (QMS) in Food

• Components of an effective Food Quality Management System (QMS)
• Implementing ISO 22000 principles and integration with HACCP
• Document control and record-keeping in a QMS
• Management review and continuous improvement cycles
• Certification processes and benefits of QMS implementation

Module 3. Statistical Process Control (SPC) for Quality

• Introduction to statistical methods for quality control
• Understanding process variation and its impact on product quality
• Control charts (X-bar, R-charts, p-charts) for monitoring production processes
• Process capability analysis (Cp, Cpk)
• Using SPC data for proactive quality improvement and defect reduction

Module 4. Raw Material & Supplier Quality Management

• Establishing specifications for incoming raw materials and ingredients
• Supplier approval programs and auditing for quality compliance
• Receiving, inspection, and testing procedures for raw materials
• Managing non-conforming raw materials
• Importance of strong supply chain partnerships for consistent quality

Module 5. In-Process Quality Control & Testing

• Developing critical quality points (CQPs) within the production process
• In-process monitoring and testing parameters (e.g., pH, Brix, moisture, viscosity)
• Calibration of testing equipment and instruments
• Environmental controls that impact product quality
• Data collection and analysis for in-process quality assurance

Module 6. Finished Product Quality & Release

• Establishing specifications and quality criteria for finished products
• Final product inspection and testing protocols
• Shelf-life studies and stability testing for product integrity
• Release and hold procedures for finished goods
• Managing non-conforming finished products and rework considerations

Module 7. Sensory Evaluation & Consumer Acceptance

• Principles of sensory evaluation: taste, smell, texture, appearance
• Types of sensory tests: descriptive, discriminative, affective
• Designing and conducting sensory panels for product quality assessment
• Linking sensory attributes to consumer preferences and market success
• Using sensory data for product development and continuous improvement

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.