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
Regulations
- 21 CFR 117 Subchapter B - Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food