Food Quality and Safety Control Master the 7 QC Tools

What you'll learn
Understand what food quality means and why it is critical for safety, business performance, and consumer trust.
Explain the main quality factors including sensory properties, safety, nutrition, shelf life, convenience, price, and brand value.
Distinguish between Quality Control (QC), Quality Assurance (QA), and Total Quality Management (TQM) and explain how they work together.
Use the Seven Basic Quality Control Tools (Check Sheets, Histograms, Pareto Charts, Fishbone Diagrams, Scatter Diagrams, Control Charts, Flowcharts) correctly i
Collect and organize real production data using structured check sheets
Analyze variation, detect trends, and identify priority problems using histograms, Pareto charts, and control charts.
Investigate root causes of defects and failures using fishbone diagrams and supporting tools.
Support food safety systems (including HACCP and prerequisite programs) using data-driven quality control tools.
Contribute to continuous improvement, reduce waste and complaints, and strengthen food quality performance in real production environments.
Requirements
No prior experience required.
Suitable for beginners and professionals.
Basic understanding of food production is helpful but not necessary.
Just interest in food quality and a device to watch the course.
Description
"This course contains the use of artificial intelligence."Food quality is a critical factor that determines consumer trust, regulatory compliance, brand reputation, and long-term business success. In today's competitive food industry, professionals must be able to control quality systematically, not rely on intuition or inspection alone. This course, Food Quality Control: Master the 7 QC Tools, is designed to give you a clear, practical, and structured understanding of how food quality and food safety are managed in real production environments.This course takes you step by step from the foundations of food quality to the practical application of quality control tools used daily in food manufacturing, processing, and inspection. You will first build a solid understanding of food quality concepts, quality dimensions, and quality factors, including sensory quality, food safety, nutritional value, shelf life, packaging, price, and consumer perception. These concepts are explained in a clear, industry-focused way that connects theory directly to real food products and operations.You will then learn how Quality Control (QC), Quality Assurance (QA), and Total Quality Management (TQM) work together to form an effective food quality management system. The course explains the role of each system and how they support consistency, prevention of defects, and continuous improvement in food operations.A major focus of the course is the Seven Basic Quality Control (QC) Tools, including check sheets, histograms, Pareto charts, cause-and-effect (fishbone) diagrams, scatter diagrams, control charts, and flowcharts. Each tool is explained clearly, then applied to realistic food industry examples such as fill weight control, packaging defects, process variation, sensory consistency, microbiological monitoring, and complaint analysis.This course is designed for food engineers, quality officers, food safety specialists, supervisors, auditors, students, and professionals who want to improve their practical skills in food quality control and food safety management. No advanced mathematics is required. The emphasis is on clear thinking, correct tool selection, data-based decision making, and practical application.
Who this course is for
Food quality professionals, QA/QC staff, and food safety specialists working in the food industry.
Production managers, supervisors, and engineers who want to improve process control and product consistency.
HACCP team members, auditors, and regulatory or compliance professionals.
Students and graduates in food science, food technology, nutrition, or related disciplines.
Professionals transitioning into quality roles in the food industry.
Factory staff and technicians who want practical tools to reduce defects, complaints, and waste.
Anyone interested in understanding food quality, safety management, and the 7 QC tools in a practical, industry-focused way.
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