Course Overview
This course addresses how to assist in the management of a food processing facility. Emphasis is placed on the use and importance of Total Quality Management and Statistical Process Control, together with Good Manufacturing Practices. Learners develop a quality management system based on ISO 9000 standards and discuss government regulations, environment issues, and sustainability concerns. They also explore management practices appropriate for a food processing facility, including basic human resource management and financial administration.
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
Learning Outcomes
Upon successful completion of this course the student will be able to:
- Analyze the impact of individual and group work activities on quality and regulatory compliance in a food production company.
- Describe the importance of intellectual property and related issues.
- Develop a quality system based on ISO 9000 principles.
- Describe the laws, regulatory agencies and bodies that are responsible for regulating food product, NHP development, and the introduction of novel foods resulting from biotechnology and genetically engineered organisms.
- Analyze the impact of ethical issues on business and management practices.
Effective as of Fall 2014
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.