Food Manufacturing: Quality Assurance Programs
Learning objectives
- Describe why internal audits are performed, who participates in the process, and how often internal audits must be conducted
- List items that are considered during the in-house audit, describe what conditions the audit will be examining, and identify what must be done if conditions are not satisfactory
Course overview
This course teaches a systematic, disciplined approach to evaluating and assessing processes used in a food-manufacturing environment, as well as the importance of performing scheduled audits to ensure food quality.
The individuals involved in the development and promotion of this course do not receive any compensation or financial benefits outside of their regular employment for their work on this course.
- 20 minutes
- Format: Online Interactive
- English
Course Outline
- Internal Audit Orientation
- Elements of the In-House Audit
Regulations
- 21 CFR 117 Subchapter B - Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food