Quality Evaluation and Control

At the end of this course, the students should be able to: 1. explain and apply properly the national and international legislation/ regulation; 2. implement food safety management systems for primary production; 3. evaluate food safety management systems and recommend the preventive measures; 4. prepare presentations relating to food safety and food quality; and 5. discuss food fortification, enrichment, labeling and risk/benefit analysis.

Definition. Scope and significance of food quality and quality control. Quality parameters, quality assurance and specifications. Total quality management. Food laws. Food legislation and the Codex Alimentarius. Food regulation. Food standards (International food standard and Nigerian Industrial Standards (NIS)). Good manufacturing practice (GMP). Enforcement of food standards. Principles and methods of food quality control. Quality control charts. Hazard Analysis, Critical Control, Points (HACCP) system. Plant sanitation as a quality control tool. Sensory and instrumental methods of evaluating quality parameters. Food fortification and enrichment. Nutritional labeling. Risk/benefit analysis.