Course Overview
Most risks in the manufacture of NHPs are associated with ingredients rather than the finished product. While we can try and stay ahead by developing laboratory methods to test ingredients, the tests are best used as part of a larger program of supplier and ingredient qualification (SQA). A system for assessing risks with both supplier and input is needed. These assessments will be used to establish appropriate monitoring systems, and the methods and tools for documenting them. Incoming materials and their suppliers are prioritized by combining food safety and quality with business concerns (price, volume, service and delivery) - integrating an SQA program with your business model. BCIT issues a statement of completion to each participant who successfully completes this workshop with a pass grade of 70%. Website: www.bcit.ca/study/programs/6340acert
Prerequisite(s)
- Must have experience and knowledge of Good Manufacturing Practices.
Credits
1.5
- 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:
- Explain the purpose of a Supplier Quality Assurance Program.
- Describe the relative importance of a Supplier Quality Assurance Program within a Good Manufacturing Practices program.
- Identify the basic elements of a Supplier Quality Assurance Program and prepare a gap analysis of the current system.
- Demonstrate use of a tool for assessing risk for suppliers and ingredients.
- Prepare a risk rating.
- Explain how to assign an appropriate monitoring system for each supplier and ingredient.
- Identify the necessary elements of a supplier rating system.
- Understand supplier corrective action systems.
- Describe where to find more information on SQA programs and related Supplier Management and Selection.
Effective as of Fall 2011
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.