PG in Operations Leadership in Food Manufacturing

1. Develop quality assurance and continuous improvement processes to monitor the operation of the supply chain (from purchasing to shipping).
2. Interpret information regarding Overall Equipment Effectiveness (OEE) to identify opportunities for improvement of the manufacturing operation.
3. Develop best industry practices in Lean Six Sigma and Total Preventative Maintenance to support continuous improvement processes in food manufacturing operations.
4. Monitor and maintain food safety and traceability systems specific to food manufacturing to support efficient, safe and quality operations.
5. Develop best industry practices in Lean Six Sigma and Total Preventative Maintenance to support continuous improvement processes in food manufacturing operations.
6. Select and use appropriate and effective principles and practices of team-building and leadership to implement and maintain new procedures and practices in all areas of the manufacturing operation (e.g. food safety, quality assurance, lean six sigma, total preventative maintenance, continuous improvement).
7. Practice leading and supervising an operations team in food manufacturing.

PG in Food Safety And Quality Assurance

1. Apply scientific concepts of chemistry and microbiology to the development, monitoring and maintenance of food safety and quality assurance systems specific to the food processing industry.
2. Evaluate the effectiveness of practical applications of food safety and quality assurance system elements in a real food manufacturing environment, across the logistics chain from the farm to the consumer.
3. Analyze law and regulations applicable to food processing from the perspective of food safety and quality assurance and their effects on operational activities in a food manufacturing facility.
4. Create and modify food safety and quality assurance system components such as policies, procedures, and instructions, based on scientific principles and in line with pertinent regulations and laws, using clear communication and appropriate terminology.
5. Recommend means to mitigate and control risks through cleaning and sanitation, traceability, HACCP, Good Manufacturing and Good Agricultural Practices, and other quality assurance and food safety elements based upon food safety risk assessments of food manufacturing activities.
6. Recommend changes to processes and procedures by employing food safety and quality system audit tools (i.e. GFSI, ISO) that inform compliance of food processing operations to laws and regulations.
7. Collect, prepare and test food and environmental samples using appropriate laboratory techniques.
8. Analyze, interpret and report on the results of sampling programs and studies relative to food safety and quality assurance processes to draw conclusions and make recommendations that align with regulations and established industry practices.

2 days HACCP Training Course

BRC Food Issue – 7 Internal Auditor training certificate