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Main
UQU Programs
Microbiology

Food Quality Assurance

BIOM3420
Two hours English

Food Quality Assurance

Food Quality Assurance
BIOM3417 Food Microbiology
Two hours One requisite
1 Introduction to food Quality Assurance / Concept of food quality, Food quality control vs food quality assurance / The reasons that made the countries of the world tend to implement food quality control programs. / Government Regulations (The reasons that led the governments to issue food laws and legislation) / The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. / Types of food Quality properties: / Quantitative Quality attributes / Sensory Quality attributes / Hidden Quality attributes
2 Food quality control systems: / I- national Organization for Standards (ISO) / II- H A C C P ) Hazard Analysis of Critical Control Points / International Organization for Standards (ISO): / Concept of food standard. / Implementation systems of national standards and quality mark (FAD, WHO, Codex, FAD , ESO, SASO). / Inclusions (contents) of the standard. / Objectives of food Standard / Considerations that must be taken into account when preparing standard specifications / Examples of important standards developed by food standard authorities: / Standard specifications for existing and used food products. / Standard specification for food factories and their employees. / Standard specification for requirements in the packaging of food products. / Standard specification for food products expiration dates. / Standard specification for standard tests used to evaluate food products. / Standard specification for food products storage requirements. / The standard specification for the requirements of transporting food products. / Standard specification for methods of sampling food products. / Standard specification for requirements for surfaces in contact with food products. / Standard Operating Procedures: / Preparing scope, quality policy and quality objectives of food processing company, / Defining Standard operating procedure – purpose- Format - developing and implementing, effective writing. SOP for purchasing raw materials, receiving raw materials, storage, cleaning, holding, cooling, freezing, thawing, reheating, personal hygiene, facility and equipments. / Systems in laboratory accreditation
3 Hazard Analysis of Critical Control Points (HACCP): / HACCP concept. / Aims and Benefits of HACCP / Guidelines for application of HACCP principles (Introduction, Prerequisite Programs, Education and Training, Developing a HACCP Plan, Assemble the HACCP team, Describe the food and its distribution, Describe the intended use and consumers of the food, Develop a flow diagram which describes the process, Verify the flow diagram, Conduct a hazard analysis (Principle 1), Determine critical control points (CCPs) (Principle 2), Establish critical limits (Principle 3), Establish monitoring procedures (Principle 4), Establish corrective actions (Principle 5), Establish verification procedures (Principle 6), Establish record-keeping and documentation procedures (Principle 7) / Reasons for applying the HACCP system. / Foundations of the HACCP system. / Advantages of HACCP. / Implementation and Maintenance of the HACCP Plan
4 Pre-request programs for HACCP: / Good Manufacturing practice (GMP) / Good Hygienic Practice (GHP) / Total Quality Management / Pest Control / Personal hygiene / Storage, / Training / Transportation, / Product Recall / Traceability, / Health and hygiene for buildings and periodic maintenance of devices and equipment. Recording consumer complaints / Follow the instructions of the Codex Authority regarding the health affairs of food for international exchange
5 Food Quality Management Systems (FQMS) / Principles and practices of FQMS in food processing / Total quality management / Good Manufacturing Practices (GMPs) and HACCP concept / Quality Management (QM) systems in food industries and food supply chain systems Management responsibilities, vision – mission quality policy, Management tools, quality function deployment, house of quality. / Continuous improvement in Food Processing Industries / Management of testing equipment
6 Food Lot and food evaluation systems: / Concept of food lot, Food batch. / Considerations for food sampling. / Systems for evaluation of food lot: / Two level system (Accepted x Rejected ) / Three level system (Accepted x Rejected , marginal)
7 Good Manufacturing practices GMP in food production: / Consequences of GMP Non-compliance / Top 10 observations as per US FDA Inspection (Procedure not in writing ,fully followed, Scientifically sound Laboratory Control, Investigations of discrepancies, failures, Absence of written procedures, Written procedures not established/ followed, Procedure for sterile drug products, Testing and release for distribution, Cleaning/ sanitising/ maintenance, Calibration/Inspection/ checking not done, Lack of written stability programme)
8 Food inspection and food sampling: / - Individuals responsible for food inspection / - Actions taken when detecting suspected food product / - Individuals responsible for sampling / - Procedures and actions taken while food sampling / Food fraud and food adulteration / -The difference between fraud and fraud / -Controls for removing fraud from the food commodity that has been seized
9 Food safety: / -Who is responsible for food safety / -The role of governments in food safety / -The role of food industries in food safety / -The role of distributers and retailers in food safety / -The role of consumer in food safety
10 Traceability in Food Supply Chain Systems: / Developing traceability systems across the food supply chain: an overview / Traceability for food safety and quality control / Technology for traceability (bar code, RFID, DNA profiling, remote sensing etc.)
11 Overview of food regulations and food agencies in Saudi Arabia. / Saudi Food and Drug Administration SFDA / Sanitary and Phytosanitary agreement SPS / General agreement on Tariffs and Trade TBT
1.1 Mapped to: K1, K2, K3

Describe food quality assurance and food quality control and their association

Teaching Strategy 1.In-class lecturing where the previous knowledge is linked to the current and future topics. 2.Homework assignments. 3.Discussions (connecting what they learn in the class and applying this information in laboratory). 4. Handout of lecture notes for each topic
Assessment Methods Exams, Assignments, Course activities and Written analyses
1.2 Mapped to: K1, K2, K3

describe the basic principles of good manufacturing practice (prerequisites) and has insight into the legislation concerning food safety

Teaching Strategy 1.In-class lecturing where the previous knowledge is linked to the current and future topics. 2.Homework assignments. 3.Discussions (connecting what they learn in the class and applying this information in laboratory). 4. Handout of lecture notes for each topic
Assessment Methods Exams, Assignments, Course activities and Written analyses
1.3 Mapped to: K1, K2, K3

Outline the principles of the essential quality and food safety standards used in the food industry (HACCP, ISO 9001, BRC, ISO 22000)

Teaching Strategy 1.In-class lecturing where the previous knowledge is linked to the current and future topics. 2.Homework assignments. 3.Discussions (connecting what they learn in the class and applying this information in laboratory). 4. Handout of lecture notes for each topic
Assessment Methods Exams, Assignments, Course activities and Written analyses
1.4 Mapped to: K1, K2, K3

Describe food inspection and food sampling in terms of duties and specifications

Teaching Strategy 1.In-class lecturing where the previous knowledge is linked to the current and future topics. 2.Homework assignments. 3.Discussions (connecting what they learn in the class and applying this information in laboratory). 4. Handout of lecture notes for each topic
Assessment Methods Exams, Assignments, Course activities and Written analyses
2.1 Mapped to: S2, S3

Criticize different food standards

Teaching Strategy Students will receive credit for these activities based on their responses to the particular questions and assignments. These will include reading summaries, reflective questions, quizzes
Assessment Methods Evaluation of the topics prepared by students according to the content, arrangement, and covering of the topic. Midterm and final exams. Checking the homework assignments. Course work reports
2.2 Mapped to: S2, S3

Design food sampling procedures and the considerations related to food sampling

Teaching Strategy Students will receive credit for these activities based on their responses to the particular questions and assignments. These will include reading summaries, reflective questions, quizzes
Assessment Methods Evaluation of the topics prepared by students according to the content, arrangement, and covering of the topic. Midterm and final exams. Checking the homework assignments. Course work reports
2.3 Mapped to: S2, S3

Criticize food inspection process and its responsibilities

Teaching Strategy Students will receive credit for these activities based on their responses to the particular questions and assignments. These will include reading summaries, reflective questions, quizzes
Assessment Methods Evaluation of the topics prepared by students according to the content, arrangement, and covering of the topic. Midterm and final exams. Checking the homework assignments. Course work reports
3.1 Mapped to: V1, V2

To demonstrate independently and with multi-disciplinary teams.

Teaching Strategy Engage student in carrying out internet search. The ability to debate the scientific basis of topics related to safety and occupational health in laboratories. Writing group reports. Solving problems in team. Cooperative learning and application of scientific method in thinking the scientific problem solving. Work as part of a team. Conducting group experiments and writing group reports.
Assessment Methods 1-Oral exams. 2-Evaluation of student essays assignments and search work. 3-Observation of student ethical and moral behavior. 4-Students’ attendance is recorded during lectures. 5-Assessment of the student reports. 6-Grading homework assignments
3.2 Mapped to: V1, V2

To cooperate in providing scientific and technical services in microbiology

Teaching Strategy Engage student in carrying out internet search. The ability to debate the scientific basis of topics related to safety and occupational health in laboratories. Writing group reports. Solving problems in team. Cooperative learning and application of scientific method in thinking the scientific problem solving. Work as part of a team. Conducting group experiments and writing group reports.
Assessment Methods 1-Oral exams. 2-Evaluation of student essays assignments and search work. 3-Observation of student ethical and moral behavior. 4-Students’ attendance is recorded during lectures. 5-Assessment of the student reports. 6-Grading homework assignments
3.3 Mapped to: V3

To demonstrate responsibility and accountability

Teaching Strategy Engage student in carrying out internet search. The ability to debate the scientific basis of topics related to safety and occupational health in laboratories. Writing group reports. Solving problems in team. Cooperative learning and application of scientific method in thinking the scientific problem solving. Work as part of a team. Conducting group experiments and writing group reports.
Assessment Methods 1-Oral exams. 2-Evaluation of student essays assignments and search work. 3-Observation of student ethical and moral behavior. 4-Students’ attendance is recorded during lectures. 5-Assessment of the student reports. 6-Grading homework assignments
Assessment
Weight
Quizzes
25%
Exam Midterm
25%
Final Exam
50%
Total
100%