BTEC 420 Food Safety and Quality Assurance

This course explores the fundamental principles of food quality assurance and quality control based on the principles of Safe Quality Foods (SQF) and Hazard Critical Control Point (HACCP) planning. The student becomes familiar with the seven HACCP principles for controlling food safety within the food processing, production, and manufacturing environments. In addition, the student is shown basic and advanced principles for safely managing quality assurance and quality control (QA/QC) within the food industry.