Definitions and relationships between quality and quality management concepts. Eco-labelling. Food standards and specifications. Evolution of quality management approaches. Factors which affect food quality. Quality management principles. Quality management system standards (ISO 9001), documentation and auditing. Inherent and assignable causes of process variation. Development and application of variable and attribute Shewart Control Charts in food industries. Acceptance sampling. Operation of Codex sampling plans. Codes of practice and quality standards for food laboratories. Certification and standardization.
