Professional Documents
Culture Documents
management
In this file, you can ref useful information about post graduate diploma in food safety and quality
management such as post graduate diploma in food safety and quality managementforms, tools
for post graduate diploma in food safety and quality management, post graduate diploma in food
safety and quality managementstrategies If you need more assistant for post graduate diploma
in food safety and quality management, please leave your comment at the end of file.
Other useful material for post graduate diploma in food safety and quality management:
qualitymanagement123.com/23-free-ebooks-for-quality-management
qualitymanagement123.com/185-free-quality-management-forms
qualitymanagement123.com/free-98-ISO-9001-templates-and-forms
qualitymanagement123.com/top-84-quality-management-KPIs
qualitymanagement123.com/top-18-quality-management-job-descriptions
qualitymanagement123.com/86-quality-management-interview-questions-and-answers
Job Requirements
Although there isn't a single path for becoming a food safety and quality manager, earning a
degree in food science or a related field gives students a good knowledge base to prepare them
to work in the field. Other requirements generally include gaining experience in food
manufacturing and becoming certified or completing food safety training. The following table
contains the core requirements that employers listed in online job postings for food safety and
quality managers during January 2013:
Common Requirements
Degree Level
Degree Field
Certification
Experience
Key Skills
Computer Skills
Technical Skills
Additional
Requirements
employers prefer prospective managers with a bachelor's degree in food science or a related
field.
Food science degree programs cover the technological and scientific aspects of food and related
products. The training is usually interdisciplinary, including courses that teach students about
food technology, food packaging and the relationship between food, personal health and the
environment. The curriculum typically involves food-specific courses, such as food processing,
hygienic principles of food handling, food borne diseases and food microbiology. Coursework
also includes a general foundation in science courses, such as chemistry, physics and biology,
as well as liberal arts courses such as English, art, math and social sciences.
Step 2: Consider a Graduate Program
Some employers look for applicants with a master's degree. Food science master's degree
programs require specialized courses in food chemistry, food microbiology and food
processing. Some master's degree programs end with the presentation and defense of a student's
thesis based on individual research done throughout the year.
Step 3: Gain Experience
According to online job postings, one of the major requirements for obtaining a job as a food
safety and quality manager is having work experience. Employers expect candidates to have at
least 2-5 years of experience in quality and food safety or food manufacturing. This experience
can be obtained through a combination of methods, starting by taking advantage of internship
opportunities while earning a degree.
An internship can familiarize prospective managers with the necessary rules and regulations,
such as those defined by the Food and Drug Administration (FDA) and the United States
Department of Agriculture. Requirements for internship programs vary by school, but generally
include proof of food science program enrollment and a junior or senior standing. Internship
experience may make it easier to gain entry-level employment. Entry-level food safety and
quality jobs typically include working with supervision while gaining hands-on experience
Step 4: Gain HACCP Training or Certification
A major aspect of a food safety and quality manager's job is making sure employees adhere to
specific national regulations and guidelines. The FDA is responsible for many of these
regulations and oversees systems such as the HACCP procedure. HACCP is an internationally
recognized approach to food safety. Many employers require candidates for managerial
positions to be familiar with, or certified in, HACCP.
Organizations or university extension programs often offer HAACP certification programs.
These programs include training on subjects such as standard operating sanitation procedures,
hazard analysis, food sanitation, food-borne hazards and risk analysis. After completing
training, students must pass an exam.
Success Tips:
Research other available industry certifications. Additional food safety training may be
required, depending on the industry. For example, the ServSafe or Foodservice Management
Professional certifications may be needed for food quality managers who work in a restaurant
or food service establishment.
Know the requirements for maintaining certification. Some certifications may require
periodic renewal, which might include completing continuing education.
==================
1. Check sheet
The check sheet is a form (document) used to collect data
in real time at the location where the data is generated.
The data it captures can be quantitative or qualitative.
When the information is quantitative, the check sheet is
sometimes called a tally sheet.
The defining characteristic of a check sheet is that data
are recorded by making marks ("checks") on it. A typical
check sheet is divided into regions, and marks made in
different regions have different significance. Data are
read by observing the location and number of marks on
the sheet.
Check sheets typically employ a heading that answers the
Five Ws:
2. Control chart
Control charts, also known as Shewhart charts
(after Walter A. Shewhart) or process-behavior
charts, in statistical process control are tools used
to determine if a manufacturing or business
process is in a state of statistical control.
If analysis of the control chart indicates that the
process is currently under control (i.e., is stable,
with variation only coming from sources common
to the process), then no corrections or changes to
process control parameters are needed or desired.
In addition, data from the process can be used to
predict the future performance of the process. If
the chart indicates that the monitored process is
not in control, analysis of the chart can help
determine the sources of variation, as this will
result in degraded process performance.[1] A
process that is stable but operating outside of
desired (specification) limits (e.g., scrap rates
may be in statistical control but above desired
limits) needs to be improved through a deliberate
effort to understand the causes of current
performance and fundamentally improve the
process.
The control chart is one of the seven basic tools of
quality control.[3] Typically control charts are
used for time-series data, though they can be used
for data that have logical comparability (i.e. you
want to compare samples that were taken all at
the same time, or the performance of different
individuals), however the type of chart used to do
this requires consideration.
3. Pareto chart
A Pareto chart, named after Vilfredo Pareto, is a type
of chart that contains both bars and a line graph, where
individual values are represented in descending order
by bars, and the cumulative total is represented by the
line.
The left vertical axis is the frequency of occurrence,
but it can alternatively represent cost or another
important unit of measure. The right vertical axis is
the cumulative percentage of the total number of
occurrences, total cost, or total of the particular unit of
measure. Because the reasons are in decreasing order,
the cumulative function is a concave function. To take
the example above, in order to lower the amount of
late arrivals by 78%, it is sufficient to solve the first
three issues.
The purpose of the Pareto chart is to highlight the
most important among a (typically large) set of
factors. In quality control, it often represents the most
common sources of defects, the highest occurring type
of defect, or the most frequent reasons for customer
complaints, and so on. Wilkinson (2006) devised an
algorithm for producing statistically based acceptance
limits (similar to confidence intervals) for each bar in
the Pareto chart.
5.Ishikawa diagram
Ishikawa diagrams (also called fishbone diagrams,
herringbone diagrams, cause-and-effect diagrams, or
Fishikawa) are causal diagrams created by Kaoru
Ishikawa (1968) that show the causes of a specific event.
[1][2] Common uses of the Ishikawa diagram are product
design and quality defect prevention, to identify potential
factors causing an overall effect. Each cause or reason for
imperfection is a source of variation. Causes are usually
grouped into major categories to identify these sources of
variation. The categories typically include
People: Anyone involved with the process
Methods: How the process is performed and the
specific requirements for doing it, such as policies,
procedures, rules, regulations and laws
Machines: Any equipment, computers, tools, etc.
required to accomplish the job
Materials: Raw materials, parts, pens, paper, etc.
used to produce the final product
Measurements: Data generated from the process
that are used to evaluate its quality
Environment: The conditions, such as location,
time, temperature, and culture in which the process
operates
6. Histogram method