Quality assurance practices, general implementation

Students are required to acquire ten core competencies and undertake a number of specified specialist/optional units of competence. Core units of competence are common to all sectors in the food processing industry, e.g. dairy processing, flour and stock feed milling, general foods, pet food, and pharmaceutical manufacturing. Such core competencies include application of basic mathematical concepts, basic quality assurance practices, communication in the workplace, the collection, presentation and application of workplace information, and the implementation of occupational health and safety principles and procedures. 

Part 3 practical implementation of the general guideline on quality assurance of culture media in the laboratory. 

Part Two, "Good practices in production and quality control", provides guidance on actions to be taken separately by production and by quality control personnel for the implementation of the general principles of quality assurance. 

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