Manufacturing, Engineering and Technology Manufacturing and Assembly

Monitor And Control Quality Assurance Procedures In A Food Or Sensitive Consumer Product Environment Training

SAQA US 119796 | NQF 4 | Credits 8 | Duration 5 Days
From $1,242 per delegate

Description

This course equips learners with the skills to monitor and control quality assurance procedures in food or sensitive consumer product environments. It focuses on implementing quality management systems, conducting inspections, and applying corrective actions to ensure product safety and compliance with regulatory standards. Learners will gain the competence to maintain high-quality outputs in industries such as food processing, cosmetics, and pharmaceuticals.

Learning Outcomes

  • Demonstrate understanding of quality assurance principles and their application in food or sensitive consumer product environments.
  • Monitor quality assurance procedures to ensure compliance with organizational and regulatory standards.
  • Analyze quality data to identify deviations and implement corrective actions.
  • Evaluate the effectiveness of quality control measures and recommend improvements.
  • Apply sampling and testing methods to verify product conformance.
  • Communicate quality assurance findings and maintain accurate documentation.

Target Audience

This course is designed for quality assurance practitioners, production supervisors, and food safety team members working in food manufacturing, processing, or sensitive consumer product industries. It is also suitable for individuals seeking to formalize their skills in quality control within regulated environments.

Prerequisites

None — open enrollment.

Course Outline

Day 1: Introduction to Quality Assurance in Food and Sensitive Consumer Product Environments

Objectives:
• Understand the importance of quality assurance in food and sensitive consumer product industries.
• Identify key regulatory and standard requirements (e.g., SAQA, SANS, FSSC 22000).
• Explain the roles and responsibilities of quality assurance personnel.
• Recognize the consequences of poor quality control in sensitive product environments.

Topics:
• Overview of quality assurance vs. quality control.
• Regulatory frameworks and standards relevant to South Africa.
• Principles of HACCP and GMP.
• The role of quality assurance in consumer safety and brand protection.
• Introduction to documentation and record-keeping requirements.

Day 2: Quality Assurance Procedures and Monitoring Techniques

Objectives:
• Describe common quality assurance procedures used in food and sensitive product environments.
• Apply monitoring techniques for critical control points.
• Understand the importance of calibration and verification of monitoring equipment.
• Demonstrate how to collect and record quality data accurately.

Topics:
• Detailed review of quality assurance procedures (e.g., raw material inspection, in-process checks, finished product testing).
• Monitoring critical control points (CCPs) and quality indicators.
• Calibration of thermometers, pH meters, and other testing equipment.
• Data collection methods: checklists, logs, and electronic systems.
• Practical exercise: performing a quality check and recording results.

Day 3: Non-Conformance Handling and Corrective Actions

Objectives:
• Identify non-conformances and deviations from quality standards.
• Implement corrective and preventive actions (CAPA) effectively.
• Understand root cause analysis techniques.
• Apply traceability and recall procedures in case of quality failures.

Topics:
• Types of non-conformances: product, process, and system.
• Root cause analysis tools (e.g., 5 Whys, fishbone diagram).
• Developing corrective action plans.
• Preventive actions and continuous improvement.
• Traceability systems and mock recall exercises.
• Documentation of non-conformances and CAPA records.

Day 4: Auditing and Verification of Quality Assurance Systems

Objectives:
• Understand the principles of internal auditing in quality management.
• Plan and conduct an internal audit of quality assurance procedures.
• Evaluate audit findings and report effectively.
• Use verification and validation methods to ensure procedure effectiveness.

Topics:
• Internal audit process: planning, checklists, execution.
• Audit techniques: interviewing, observation, document review.
• Writing audit reports and non-conformance statements.
• Verification activities: product testing, process validation.
• Corrective action follow-up and closure.
• Practical exercise: conducting a mini-audit of a simulated process.

Day 5: Integration, Continuous Improvement, and Assessment

Objectives:
• Integrate all quality assurance components into a cohesive system.
• Apply continuous improvement tools to enhance quality performance.
• Prepare for external audits and certification.
• Demonstrate competence through a final assessment.

Topics:
• Quality management system integration (e.g., ISO 22000, FSSC 22000).
• Continuous improvement methodologies: PDCA, Kaizen.
• Key performance indicators (KPIs) for quality.
• Preparing for certification and external audits.
• Review of course content and question-and-answer session.
• Final assessment: written test and practical demonstration.

Practicals

No practicals for this training.

This course is made up of exercises and case studies delivered alongside the theory — no separate practical sessions are required to complete it.

Summatives

Each delegate is assessed continuously throughout the course and a final summative test at the end.

Daily Exercises — 30%

Every training day ends with a multiple-choice exercise scored out of 100%. The scores from each daily exercise are averaged across the duration of the course to produce a Daily Average mark, which contributes 30% to the final total.

Final Test — 70%

On the last day a final summative test is written. It is a multiple-choice paper with multiple-answer questions: each question may have more than one correct option, and a single wrong selection on a question marks the entire question wrong — no partial credit. The final test is scored out of 100% and contributes 70% to the overall mark.

Final Total
Component Out of Weight
Daily Average (multiple choice) 100% 30%
Final Test (multi-answer multiple choice) 100% 70%
Final Total 100%

All marks are recorded on the AATICD LMS and visible to each learner under their account.

Certificate

Certificate of Completion

Awarded to delegates who achieve an overall mark of 50% or higher on the Final Total (Daily Average 30% + Final Test 70%).

How it works
  • Certificates are auto-generated on the AATICD LMS as soon as the marks pass the 50% threshold.
  • Each certificate is a branded PDF with the delegate's name, the course title, the unit standard ID, NQF level, credits, and the date of issue.
  • You can download or print your certificate from your LMS dashboard at any time after issue — there's no reissue fee and no expiry date.
  • If you scored under 50% you can sit the final test again at the next scheduled session at no extra cost.
Where to find it

Sign in to the LMS, open your dashboard, and your certificates appear under My Certificates. Each entry has a View / Download button and a print option.

Training Discounts

Group discounts apply automatically — the more delegates you enrol, the greater the saving. Discounts are calculated at 3% per 5 delegates, scaling up to 40% off for 100+ delegates.

Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% discount per 5 delegates, up to 40% off for 100+ delegates. Contact us for a custom group quote.

Upcoming Training Sessions
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Mon 07 Sep 2026 Fri 11 Sep 2026 Virtual Spring 2026 $1,242 Register
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Training Discounts
Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% off per 5 delegates, up to 40% for 100+

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