QA & QC in Food Industries with Allergen Management

Key Topics Covered

* Introduction to Quality Assurance (QA) and Quality Control (QC) in Food Industries
* Roles and Responsibilities of QA and QC Professionals
* Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and Sanitation Controls
* Raw Material Inspection, In-Process Quality Checks, and Finished Product Evaluation
* Sampling Techniques, Testing Methods, and Laboratory Quality Control
* Food Safety Hazards, CCP Monitoring, and Process Control Measures
* Documentation, Specifications, COA Verification, and Record Keeping
* Non-Conforming Products, Root Cause Analysis, CAPA, and Continuous Improvement
* Introduction to Food Allergens and Regulatory Requirements
* Allergen Identification, Risk Assessment, and Cross-Contact Prevention
* Allergen Control Programs, Cleaning Validation, and Changeover Procedures
* Allergen Labelling, Supplier Approval, and Verification Activities
* Complaint Handling, Product Recall, Traceability, and Consumer Safety
* Practical Exercises, Case Studies, and Interactive Q&A Sessions

* Certificate will be provided after completion of the training.
* Certificate Validity: Lifetime
* Course Access Validity: Lifetime