In module 16, we will look at a Quality System including sampling, testing, and inspection of our ingredients, in-process products, and finished products.
We must have a quality system in order to assure our dairy products consistently meet our customer’s requirements whether they enjoy eating them as a consumer or use them as an ingredient in a food product they make. We will see that testing includes microbiological, chemical, physical, and sensory analysis.
After successful completion of this module, you will be able to:
Referred modules:
Further certificates using a themed track. If you completed the Basic Cert 1st you would only have to add from 1-4 modules for various add on Certificates. Conversely, if you completed and track-based certificate first you would get credit for 2-5 modules of the basic 12 already completed.
Module 16 is part of the following themed track:
Dairy Quality Certificate. Modules 1,2, 3,4,5, 6, 15, 16. This series/track includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Supply Chain Management and Quality Systems. The intended audience for this track includes existing and new or aspiring members a plant’s Quality Department.
