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Quality Assurance I

Course Code FST-223
Lecture hours per week 3
Lab hours per week
Course Availability: Open

FST 223 introduces the concept of quality assurance in the food industry, focusing on the prerequisite programs required to manufacture safe, quality food. This course examines the factors that impact food safety and quality, including identifying intrinsic and extrinsic hazards and threats. The importance of controlling hazards and threats is discussed, with an emphasis on Preventive Controls as identified by the Canadian Food Inspection Agency, including the requirements for a document control program; a premises program; preventive maintenance and sanitation programs; recall and traceability programs; a personnel program; allergen management and supplier assurance programs; a customer care program; and a food defense program. An overview of quality assurance programs, e.g. Total Quality Management, etc., is also presented.