When it comes to managing food quality and safety in the online MBA program in Food Quality and Safety Management, there are several key principles that students must understand and apply in order to ensure the highest standards are met. Let's take a look at some of these principles:
| Principle | Description |
|---|---|
| 1. Hazard Analysis and Critical Control Points (HACCP) | HACCP is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. |
| 2. Good Manufacturing Practices (GMP) | GMP are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages. |
| 3. Food Safety Management Systems (FSMS) | FSMS are a set of practices and procedures put in place to ensure food is safe for consumption. This includes monitoring, verification, and validation activities. |
| 4. Quality Control | Quality control involves the processes and procedures used to ensure that food products are safe, meet specifications, and are of high quality. |
| 5. Traceability | Traceability is the ability to trace the history, application, or location of an item by means of recorded identification. |
By understanding and implementing these key principles, students in the MBA program in Food Quality and Safety Management will be equipped to effectively manage food quality and safety in a variety of settings. Whether working in food production, distribution, or regulatory agencies, these principles are essential for ensuring the highest standards are met and maintained.