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.
Upon successful completion of this course the student will be able to:
Effective as of Fall 2014
FOOD 6255 is offered as a part of the following programs:
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