Food Quality Assurance Training Course

Duration 10 days 20 modules · 65 contact hours
Level Intermediate Certificate on completion
Who attends Quality Assurance Officers, Food Production Managers and others
Fee from USD 2,200 KSh 190,000 for Kenyan organisations
Where 52 cities + online See dates by city
Next start 16 Nov 2026 Course code SD-AA-061

Before you join: Participants should have basic familiarity with food production, processing, catering, packing, warehousing or agricultural supply operations.

Dates & prices

Two start dates a month in every city, and live online on weekdays or weekends. Fees are per participant; classroom fees include tuition, materials, lunch and refreshments, and the certificate.

Suggest a date or city

Showing the next six months. Later dates, other cities and private deliveries for your team are available on request.

Course overview

Food businesses must deliver products that meet stated specifications, legal requirements and customer expectations every time. Failures in raw-material control, hygiene, processing, packaging, labelling or distribution can lead to rejected loads, customer complaints, rework, waste, recalls and loss of market access. Quality assurance provides the planned system of controls, records, verification and corrective action needed to prevent defects rather than merely detect them at final inspection.

This course develops the practical quality assurance skills required for food production, processing, packing and distribution operations. Participants work through quality management system design, Good Manufacturing Practices, hazard analysis, supplier approval, specifications, sampling, process control, traceability, internal auditing, nonconformance management and recall readiness. The course distinguishes food quality, food safety and legal compliance while showing how HACCP-based controls and ISO 22000 requirements fit into daily factory routines.

Teaching combines short technical briefings with food-sector cases, document reviews, group analysis, inspection simulations and structured application planning. Participants progressively build a quality assurance system for a realistic food product and process, using templates that can be adapted to their own operations. They leave with a documented quality assurance pack containing process maps, product specifications, HACCP-linked control measures, monitoring records, audit tools, corrective action forms and a recall plan.

The course suits professionals responsible for maintaining consistent product quality in food factories, central kitchens, warehouses, laboratories, farming operations and supplier networks. It is particularly relevant where organisations are preparing for customer audits, export requirements, certification programmes or tighter control of complaints and production losses.

What you will be able to do

  • Design a food quality assurance system aligned with HACCP and ISO 22000 principles
  • Apply Good Manufacturing Practices to control hygiene, personnel, premises and processing conditions
  • Establish measurable product specifications, acceptance criteria and quality control plans
  • Construct hazard analyses, process flow diagrams and critical control monitoring records
  • Conduct supplier approval, incoming inspection and raw-material verification activities
  • Interpret sampling results, control charts, laboratory reports and product trend data
  • Manage nonconformities through root-cause analysis, corrective action and verification
  • Present a complete food quality assurance pack for a defined product process

Benefits of attending

For you

  • Ability to build usable quality assurance documents for a food operation
  • Stronger capability to investigate defects, complaints and recurring nonconformities
  • Practical audit skills for assessing GMP and process-control compliance
  • Confidence interpreting quality records, laboratory results and trend charts
  • Evidence for progression into food quality, technical or compliance roles

For your organisation

  • Fewer rejected batches through clearer specifications and process control limits
  • Reduced complaint recurrence through disciplined corrective action and verification
  • Better customer and certification audit readiness through controlled documentation
  • Improved supplier performance through defined approval and incoming-material requirements
  • Faster, more defensible response to traceability incidents and product recalls

Course modules

20 modules over 10 days

Participants can distinguish quality assurance, quality control and food safety responsibilities within a food operation.

  • Quality assurance, quality control and food safety responsibilities compared
  • Consumer expectations translated into measurable product quality attributes
  • Process maps locate quality risks from receiving through dispatch
  • Quality costs classified as prevention, appraisal, failure and waste
  • Roles of production, laboratory, maintenance and quality teams defined
  • Quality policy commitments linked to objectives, measures and accountability

Participants can identify the external and customer requirements that shape food quality controls.

  • Codex Alimentarius principles applied to food hygiene system requirements
  • Legal food requirements distinguished from customer quality specifications
  • Product claims assessed against ingredient, label and evidence requirements
  • Export customer requirements converted into operational quality controls
  • Certification schemes compared with statutory food control obligations
  • Compliance registers assign owners, review dates and evidence sources

Participants can structure a documented quality management system for a food facility.

  • ISO 22000:2018 clauses mapped to food quality system documents
  • Document hierarchies connect policies, procedures, instructions and records
  • Document control establishes approval, revision, distribution and withdrawal rules
  • Master lists identify current forms, procedures and controlled specifications
  • Record retention periods set by legal, customer and product needs
  • Management review inputs link performance data to improvement decisions

Participants can create clear product and packaging specifications with measurable acceptance criteria.

  • Finished-product specifications define sensory, chemical, physical and microbiological attributes
  • Raw-material specifications set identity, grade, limits and acceptance criteria
  • Packaging specifications address dimensions, integrity, print and food-contact requirements
  • Sensory attributes converted into descriptive standards and defect classifications
  • Net-content requirements controlled through target weights and checkweighing plans
  • Specification changes assessed for quality, safety, legal and customer effects

Participants can apply GMP requirements to control the conditions that affect product quality and safety.

  • Facility zoning separates raw, high-care and finished-product activities
  • Personnel hygiene rules address handwashing, clothing, illness and behaviour
  • Equipment design reduces contamination, product damage and cleaning failures
  • Preventive maintenance schedules protect process capability and hygienic condition
  • Glass and brittle-plastic controls prevent physical contamination incidents
  • Housekeeping standards define acceptable conditions, inspection frequency and escalation

Participants can establish sanitation controls and verify their effectiveness using defined evidence.

  • Sanitation Standard Operating Procedures define cleaning steps and responsibilities
  • Cleaning validation confirms removal of residues, allergens and soil
  • ATP testing used to verify cleaning performance before production
  • Environmental monitoring plans target zones, organisms, sites and frequencies
  • Chemical concentration checks control detergent and sanitizer application
  • Pre-operational inspections release equipment only after defined acceptance checks

Participants can develop a hazard analysis that connects food safety hazards with operational controls.

  • HACCP team roles combine production, engineering, technical and quality knowledge
  • Process flow diagrams verified against actual production activities
  • Biological, chemical, physical and allergen hazards assessed systematically
  • Hazard severity and likelihood scores determine significant control needs
  • Critical Control Points distinguished from operational prerequisite programmes
  • Control measures linked to hazards, limits, monitoring and corrective actions

Participants can develop monitoring arrangements that keep production within defined quality limits.

  • Control plans assign parameters, limits, methods, frequencies and owners
  • Time-temperature controls managed through calibrated monitoring devices
  • Process parameters include pH, moisture, viscosity, pressure and fill weight
  • Standard operating procedures define setup, operation, adjustment and shutdown
  • First-off approval confirms equipment settings before routine production begins
  • In-process inspections identify defects before product reaches final release

Participants can select suitable sampling, measurement and calibration controls for quality decisions.

  • Sampling plans define lot size, sample size and acceptance numbers
  • Random sampling reduces selection bias during incoming and finished-product inspection
  • Attribute sampling separates conforming units from defined defect categories
  • Variable sampling measures weight, dimensions, pH and moisture results
  • Calibration schedules cover thermometers, scales, metal detectors and pH meters
  • Measurement uncertainty considered before accepting borderline test results

Participants can interpret laboratory testing arrangements and use results for product disposition.

  • Laboratory sampling preserves sample identity, condition and chain of custody
  • Microbiological testing plans specify organisms, methods and action limits
  • Chemical analyses assess composition, contaminants, additives and allergen residues
  • Certificate of Analysis review confirms supplier test results meet specifications
  • Retained samples support complaint investigation, shelf-life review and traceability
  • Out-of-specification results trigger containment, investigation and disposition decisions

Participants can use quality data to identify variation, deterioration and improvement priorities.

  • Common-cause and special-cause variation distinguished using production data
  • Run charts reveal shifts, trends, cycles and unusual process patterns
  • Control charts plot process data against calculated control limits
  • Pareto analysis prioritises frequent defects and major sources of loss
  • Capability indices compare process performance against specification tolerances
  • Trend reviews convert inspection records into targeted improvement actions

Participants can implement supplier controls from approval through ongoing performance review.

  • Supplier approval criteria assess certification, capability, risk and traceability
  • Risk-based supplier segmentation determines audit and testing frequency
  • Supplier questionnaires gather evidence on controls, allergens and change management
  • Incoming inspection plans match raw-material risk and supplier performance
  • Supplier scorecards track defects, delivery, documentation and corrective actions
  • Supplier change notifications trigger specification, risk and approval reviews

Participants can control allergen cross-contact and foreign-material risks through planned preventive measures.

  • Allergen matrices map ingredients, products, lines and cleaning requirements
  • Production scheduling separates allergen-containing products from sensitive product runs
  • Label verification confirms declared allergens, ingredients and precautionary statements
  • Metal detection controls establish test pieces, sensitivity and response checks
  • X-ray and sieve controls address product-specific foreign-material hazards
  • Foreign-material incident records support root-cause analysis and preventive action

Participants can establish product identification, release and traceability controls for rapid response.

  • Lot coding links raw materials, production records and finished-product distribution
  • One-step-back and one-step-forward traceability records tested for completeness
  • Label control prevents use of obsolete, incorrect or unapproved packaging
  • Product release criteria combine records, tests, inspections and deviation status
  • Hold-and-release procedures segregate product pending quality disposition
  • Mass-balance exercises reconcile inputs, yields, waste and dispatch quantities

Participants can contain nonconforming product and drive verified corrective action for recurring failures.

  • Nonconformance reports capture requirement, evidence, impact and immediate containment
  • Product disposition options include release, rework, downgrade, return and destruction
  • Five Whys analysis traces recurring defects to underlying causes
  • Fishbone diagrams organise potential causes across people, methods and materials
  • Corrective action plans assign actions, deadlines, owners and verification measures
  • Effectiveness checks confirm corrective actions prevent recurrence over time

Participants can plan and conduct internal audits against food quality system requirements.

  • ISO 19011:2018 principles guide objective, evidence-based audit conduct
  • Risk-based audit programmes prioritise high-risk processes and recurring weaknesses
  • Audit checklists convert standards and procedures into observable questions
  • Interview techniques obtain evidence without coaching or leading responses
  • Objective evidence includes records, observations, samples and staff explanations
  • Audit findings classified by severity, requirement and systemic impact

Participants can investigate complaints and coordinate quality actions during a product withdrawal or recall.

  • Complaint categorisation separates safety, quality, packaging and delivery issues
  • Complaint investigation links returned samples, records, trends and retained stock
  • Recall teams assign authority, communication and decision-making responsibilities
  • Recall plans define notification, stock recovery, reconciliation and disposal steps
  • Mock recall measures traceability speed, completeness and communication effectiveness
  • Post-incident reviews identify control failures and preventive improvements

Participants can build accountability and performance routines that sustain food quality controls.

  • Quality objectives use measurable targets for defects, complaints and compliance
  • Daily quality meetings review deviations, trends, actions and production risks
  • Competency matrices identify training needs for critical quality tasks
  • Escalation rules define when operators stop lines or quarantine product
  • Visual management makes critical limits, hygiene rules and standards visible
  • Quality dashboards report leading indicators alongside product defect results

Participants can plan controlled quality improvements without introducing unmanaged product or process risks.

  • PDCA cycles structure quality improvement from problem definition through standardisation
  • Change control assesses effects on specifications, hazards, labels and validation
  • Trial protocols define objectives, variables, acceptance criteria and approvals
  • Risk registers prioritise quality improvement actions by likelihood and impact
  • Improvement charters establish scope, measures, sponsors and accountable owners
  • Post-implementation reviews confirm intended results and document remaining actions

Participants can build, review and present a complete quality assurance pack for a defined food product and process.

  • Product profile defines intended use, consumers, specifications and quality attributes
  • Process map identifies control points from supplier receipt through distribution
  • HACCP-linked control plan specifies hazards, limits, monitoring and actions
  • GMP inspection checklist addresses facility, people, equipment and sanitation controls
  • Traceability and recall plan demonstrates lot tracking and response decisions
  • Internal audit findings and corrective actions test system readiness
  • Management presentation justifies priorities, resources, measures and implementation timetable

Exercises and examples are adapted to each cohort's sectors and roles.

What you take back to work

  1. Food quality assurance system template
  2. Product and raw-material specification pack
  3. HACCP-linked process control plan
  4. GMP and internal audit checklists
  5. Corrective action and root-cause analysis toolkit
  6. Traceability, recall and product-release plan

Who should attend

  • Quality Assurance Officers — need practical systems for preventing food defects and nonconformities
  • Food Production Managers — need reliable controls for consistent output and reduced waste
  • Quality Control Supervisors — need stronger inspection, sampling and data-analysis methods
  • Food Safety Team Members — need to connect HACCP controls with daily quality assurance activities
  • Procurement and Supplier Managers — need defensible supplier approval and raw-material control processes
  • Laboratory and Technical Staff — need to interpret results and escalate product quality risks

Skills and tools covered

Food quality systemsHACCP control planningSupplier quality assuranceProcess monitoringInternal auditingCorrective action management

Tools and standards

HACCP, Codex Alimentarius CXC 1-1969, ISO 22000:2018, ISO 19011:2018

How the course runs

Training methodology

The course uses short instructor briefings to introduce standards, methods and control logic, followed by food-sector case work and guided document analysis. Participants review process maps, specifications, inspection records, laboratory reports and audit findings. Group exercises apply HACCP, GMP, sampling and corrective-action tools to realistic products such as dairy, baked goods, fresh produce and packaged foods. Simulations cover internal inspections, complaint investigation and recall decisions. Individual application planning links course outputs to each participant's workplace responsibilities.

Requirements and prerequisites

Participants should have basic familiarity with food production, processing, catering, packing, warehousing or agricultural supply operations. They should be able to read simple production records, product labels and operating procedures. Prior exposure to quality control, food safety, HACCP or laboratory testing is useful but not essential. The course does not require prior ISO 22000 certification experience, advanced microbiology knowledge, statistical software skills or a formal science qualification. Participants will benefit most if they can bring examples of their own products, processes or quality concerns.

A typical training day

08:30 – 10:30First session
10:30 – 10:45Refreshment break
10:45 – 12:30Second session
12:30 – 13:30Lunch and networking
13:30 – 15:00Third session
15:00 – 15:15Refreshment break
15:15 – 16:30Workshop and daily review

Live online deliveries follow the same structure in East Africa Time, with shorter screen blocks and longer breaks.

What the fee includes

  • Instruction by a practitioner facilitator
  • Full course workbook and materials
  • Exercise files, templates and case studies
  • Refreshments and lunch on classroom deliveries
  • Certificate of completion
  • Post-course application plan

Frequently asked questions

Participants need basic familiarity with food production, processing, packing, catering, warehousing or agricultural supply activities. Previous HACCP, ISO 22000 or laboratory experience is useful but not required.

Participants should bring examples of product specifications, process flows, quality records, complaints or audit findings where organisational policy permits. These materials help them adapt the course tools to real work.

The course is designed for quality assurance, quality control, production, technical, laboratory, procurement and food safety personnel. It also suits supervisors who manage hygiene, inspection, supplier or traceability controls.

HACCP is a central component, but this course covers the wider quality assurance system. It addresses specifications, sensory quality, supplier control, sampling, process capability, complaints, audits and corrective action alongside food safety hazards.

Participants leave with editable structures for specifications, control plans, audit checklists, corrective actions and recall arrangements. They can use these to strengthen an existing system or establish controls for a new product line.

Each training day runs from 08:30 to 16:30 and provides about 6.5 contact hours. The first week builds core system documents and controls, while the second week develops auditing, improvement and the final quality assurance system pack.

Questions about this course?

Ask about dates, fees, group bookings or running it for your team. Our training team replies by email.

Ask on WhatsApp info@skillsetdevelopment.com

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