Module 6: Quality management in food industry

Module’s structure
The module is developed for basic and advanced level of education. Basic level materials comprise 4 units, thematically unified in 2 parts, while the advanced one consists of 9 units also organized in 2 parts.

Learning goals
The aim of this module is to enable the trainee, completing the study to be able to understand what the meaning of ‘quality’ for a producer and for a consumer is; what are the principal objectives of quality management; what is the application of quality tools for presentation and reporting; how to use and value statistical data in quality management; what is quality assurance and what are quality systems.

Previous knowledge required
Studying this module requires basic knowledge on management and communication techniques, on quality control and assurance, basic knowledge on statistics; basic knowledge on organisation management and on management techniques is advisable. Practical knowledge on data acquisition and presentation by means of bar charts, histograms and graphs is needed.

Module’s content
Part 1 presents definitions of quality and TQM from consumer’s and producer’s stand point. It presents information about understanding the basic quality ideas; principal objectives of quality management; industrial and economical benefits of quality directed thinking and action; understanding the relation and mutual effects of quality management and human resource management. Information about the major ways for application of quality tools for presentation and reporting, collecting, presenting and use of statistical data in quality management is included.
Part 2 discusses the concept for statistical process control; quality assurance, awards and certifications; quality improvement; strategic management and balanced scorecard; safety and quality integrated management.

Advanced Level

Basic Level