Food Manufacturing: Quality Assurance Programs

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.

  • 20 minutes
  • Format: Online Interactive
  • English
Course Outline
  • Internal Audit Orientation
  • Elements of the In-House Audit
  • 21 CFR 117 Subchapter B - Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
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