Course Content (Key Topics)

• QA vs QC roles in food manufacturing
• GMP, GHP, and prerequisite programs
• HACCP principles and documentation system
• CCP identification and monitoring plans
• Internal audits and corrective action systems
• Food safety culture and regulatory compliance basics

Practical Assignments

• HACCP plan assignment
• QA checklist development

Final Project

Prepare a full HACCP plan for a selected food product line.