|Food Laws, Regulations, and Quality Assurance|
|Class Schedule:||Tu/Th 10:30am-12:30pm
(1 hour tutorial class)
|Important Course Pages|
Various quality management systems available to the food scientist/food technologist are covered. The course begins with an overall view of a quality management philosophy ascribed by Total quality management (TQM). QC techniques using Statistical Quality Control (SQC) are examined. Canadian food law and regulations are then outlined as an introduction to Good Manufacturing Practices (GMPs), Codex Alimentarius, and HACCP. The tutorial sessions Thursday morning will be used for lectures or group work throughout the course.
The concepts in this course will be introduced to you the student through a combination of lecture and group activities. Group assignments, which for the most part are based on case studies, will be used to illustrate the applicability in an industrial setting of the theories and philosophies introduced in the lectures. Case studies have proved to bring interesting real-world situations into the classroom. You will discover that decision making often is a confrontational activity involving people with different points of view. By working through the case studies you will learn how to work toward consensus while tolerating legitimate difference of opinion and it will prepare you for great challenges in your future (or current) job.
At the end of this course, students will be able to:
- Explain current quality management theories and demonstrate their effectiveness and application in food manufacturing (e.g. Implementation of a HACCP program)
- Describe how the application of quality management theory and statistical process control (SPC) can be used to continually improve manufacturing processes.
- Be able to collect data in a food processing plant and construct check sheets and control charts appropriate for any production process
- Describe the Canadian and international agencies that establish regulations and standards and explain their interdependencies.
- Enhance decision-making skills and develop an ability to apply analytical tools in true-to-life situations through preparing solutions to different case studies.
- Develop a food safety plan following HACCP principles
An expanded list of learning outcomes is available through CONNECT in the syllabus section.
Each student will be loaned a copy of the Memory Jogger II. Course materials are available in PDF format on CONNECT.
Kramer, A., and Twigg, B (1970). Fundamentals of Quality Control for the Food Industry, 3rd Edition. (Westport, Connecticut, AVI Publishing, 1970)
Besterfield, D. Quality Control (Upper Saddle River, New Jersey, Pearson, Prentice Hall, 2004)
Tague, N. The Quality Toolbox, 2nd Edition. (Milwaukee, Wisconsin; ASQ Quality Press, 2005)
Mortimore S. and Wallace C. 2013. “HACCP: A Practical Approach,” 3rd ed. Springer, New York.
Mortimore S. and Wallace C. 2015. “HACCP: A Food Industry Briefing,” 2nd ed. Wiley Blackwell, UK.
Surak, J and Wilson, S The certified HACCP auditor. (Milwaukee, Wisconsin; ASQ Quality Press, 2007)
There will be a midterm exam on Thursday, October 13th which lasts two hours and a final exam that is 2 hours long. Students will use the Memory Jogger in the final exam. No other course materials will be permitted in the final exam session.
|Activity||Percentage of Grade|
|Group Projects and Connect quizzes||40%|
Attendance will be taken during classes that involve group work.
Academic honesty is a core value of scholarship. Cheating and plagiarism (including both presenting the work of others as your own and self-plagiarism), are serious academic offences that are taken very seriously in Land & Food Systems. By registering for courses at UBC, students have initiated a contract with the university that they will abide by the rules of the institution. It is the student’s responsibility to inform themselves of the University regulations. Definitions of Academic Misconduct can be found on the following website.