This document provides information about a post graduate diploma in food safety and quality management. It discusses the job duties and requirements to become a food safety and quality manager. Common requirements from job postings include a bachelor's degree in food science, 2+ years of experience in food manufacturing, HACCP certification, and strong communication and problem solving skills. The document also outlines the step-by-step process to become a manager, including gaining relevant work experience through internships and becoming familiar with food safety regulations and guidelines like HACCP. Finally, it discusses various quality management tools used in food safety like check sheets, control charts, Pareto charts, scatter plots, Ishikawa diagrams, histograms, and more.

1. Post graduate diploma in food safety and quality
management
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I. Contents of post graduate diploma in food safety and quality management
==================
Research the requirements to become a food safety and quality manager. Learn about the job
description and duties and read the step-by-step process to start a career in food safety.
Do I Want to Be a Food Safety and Quality Manager?
Food safety and quality managers typically make sure that all regulatory guidelines and
requirements regarding food safety are followed. The manager may work in a variety of
industries, including food-manufacturing facilities, food corporations or food warehouses. The
food safety and quality manager is responsible for ensuring workers handle, process and
package food according to government food standards. Other duties may include conducting
safety audits, teaching employees or clients about food safety, solving problems and
responding to safety emergencies.
Food safety and quality managers may work on their feet in noisy or cold factory conditions.
Professionals may also work around animal byproducts. Managers are likely to work regularly
scheduled, full-time hours. Some travel may be required, depending on the job.
Job Requirements
Although there isn't a single path for becoming a food safety and quality manager, earning a
degree in food science or a related field gives students a good knowledge base to prepare them
to work in the field. Other requirements generally include gaining experience in food

2. manufacturing and becoming certified or completing food safety training. The following table
contains the core requirements that employers listed in online job postings for food safety and
quality managers during January 2013:
Common Requirements
Degree Level
Bachelor's degree is preferred; some employers also desire a master's
degree
Degree Field Food science or a related field
Certification
Hazard Analysis and Critical Control Points (HACCP) certification
may be required by some employers and preferred by others
Experience 2+ years in food manufacturing
Key Skills
Strong written and verbal communication, excellent organizational
abilities, adept at working with minimal supervision, excellent
presentation skills, problem solving capabilities
Computer Skills
Basic knowledge of Microsoft Office programs such as PowerPoint,
Word and Excel
Technical Skills
Familiarity with food safety regulations and guidelines and the
auditing process
Additional
Requirements Willingness to work evenings or weekends; ability to travel as needed
Step 1: Earn an Undergraduate Degree
Educational requirements for food safety and quality managers range from having a high
school diploma to completing a master's degree program. While some employers may hire
candidates with a high school diploma and extensive work experience in food manufacturing,
January 2013 online job postings fromFoodHACCP.com and CareerBuilder.com indicated that
employers prefer prospective managers with a bachelor's degree in food science or a related
field.
Food science degree programs cover the technological and scientific aspects of food and related
products. The training is usually interdisciplinary, including courses that teach students about
food technology, food packaging and the relationship between food, personal health and the
environment. The curriculum typically involves food-specific courses, such as food processing,
hygienic principles of food handling, food borne diseases and food microbiology. Coursework

3. also includes a general foundation in science courses, such as chemistry, physics and biology,
as well as liberal arts courses such as English, art, math and social sciences.
Step 2: Consider a Graduate Program
Some employers look for applicants with a master's degree. Food science master's degree
programs require specialized courses in food chemistry, food microbiology and food
processing. Some master's degree programs end with the presentation and defense of a student's
thesis based on individual research done throughout the year.
Step 3: Gain Experience
According to online job postings, one of the major requirements for obtaining a job as a food
safety and quality manager is having work experience. Employers expect candidates to have at
least 2-5 years of experience in quality and food safety or food manufacturing. This experience
can be obtained through a combination of methods, starting by taking advantage of internship
opportunities while earning a degree.
An internship can familiarize prospective managers with the necessary rules and regulations,
such as those defined by the Food and Drug Administration (FDA) and the United States
Department of Agriculture. Requirements for internship programs vary by school, but generally
include proof of food science program enrollment and a junior or senior standing. Internship
experience may make it easier to gain entry-level employment. Entry-level food safety and
quality jobs typically include working with supervision while gaining hands-on experience
Step 4: Gain HACCP Training or Certification
A major aspect of a food safety and quality manager's job is making sure employees adhere to
specific national regulations and guidelines. The FDA is responsible for many of these
regulations and oversees systems such as the HACCP procedure. HACCP is an internationally
recognized approach to food safety. Many employers require candidates for managerial
positions to be familiar with, or certified in, HACCP.
Organizations or university extension programs often offer HAACP certification programs.
These programs include training on subjects such as standard operating sanitation procedures,
hazard analysis, food sanitation, food-borne hazards and risk analysis. After completing
training, students must pass an exam.
Success Tips:
 Research other available industry certifications. Additional food safety training may be
required, depending on the industry. For example, the ServSafe or Foodservice Management
Professional certifications may be needed for food quality managers who work in a restaurant
or food service establishment.
 Know the requirements for maintaining certification. Some certifications may require
periodic renewal, which might include completing continuing education.
==================

4. III. Quality management tools
1. Check sheet
The check sheet is a form (document) used to collect data
in real time at the location where the data is generated.
The data it captures can be quantitative or qualitative.
When the information is quantitative, the check sheet is
sometimes called a tally sheet.
The defining characteristic of a check sheet is that data
are recorded by making marks ("checks") on it. A typical
check sheet is divided into regions, and marks made in
different regions have different significance. Data are
read by observing the location and number of marks on
the sheet.
Check sheets typically employ a heading that answers the
Five Ws:
 Who filled out the check sheet
 What was collected (what each check represents,
an identifying batch or lot number)
 Where the collection took place (facility, room,
apparatus)
 When the collection took place (hour, shift, day
of the week)
 Why the data were collected
2. Control chart
Control charts, also known as Shewhart charts
(after Walter A. Shewhart) or process-behavior
charts, in statistical process control are tools used
to determine if a manufacturing or business
process is in a state of statistical control.
If analysis of the control chart indicates that the
process is currently under control (i.e., is stable,
with variation only coming from sources common

5. to the process), then no corrections or changes to
process control parameters are needed or desired.
In addition, data from the process can be used to
predict the future performance of the process. If
the chart indicates that the monitored process is
not in control, analysis of the chart can help
determine the sources of variation, as this will
result in degraded process performance.[1] A
process that is stable but operating outside of
desired (specification) limits (e.g., scrap rates
may be in statistical control but above desired
limits) needs to be improved through a deliberate
effort to understand the causes of current
performance and fundamentally improve the
process.
The control chart is one of the seven basic tools of
quality control.[3] Typically control charts are
used for time-series data, though they can be used
for data that have logical comparability (i.e. you
want to compare samples that were taken all at
the same time, or the performance of different
individuals), however the type of chart used to do
this requires consideration.
3. Pareto chart
A Pareto chart, named after Vilfredo Pareto, is a type
of chart that contains both bars and a line graph, where
individual values are represented in descending order
by bars, and the cumulative total is represented by the
line.
The left vertical axis is the frequency of occurrence,
but it can alternatively represent cost or another
important unit of measure. The right vertical axis is
the cumulative percentage of the total number of
occurrences, total cost, or total of the particular unit of
measure. Because the reasons are in decreasing order,
the cumulative function is a concave function. To take
the example above, in order to lower the amount of
late arrivals by 78%, it is sufficient to solve the first
three issues.

6. The purpose of the Pareto chart is to highlight the
most important among a (typically large) set of
factors. In quality control, it often represents the most
common sources of defects, the highest occurring type
of defect, or the most frequent reasons for customer
complaints, and so on. Wilkinson (2006) devised an
algorithm for producing statistically based acceptance
limits (similar to confidence intervals) for each bar in
the Pareto chart.
4. Scatter plot Method
A scatter plot, scatterplot, or scattergraph is a type of
mathematical diagram using Cartesian coordinates to
display values for two variables for a set of data.
The data is displayed as a collection of points, each
having the value of one variable determining the position
on the horizontal axis and the value of the other variable
determining the position on the vertical axis.[2] This kind
of plot is also called a scatter chart, scattergram, scatter
diagram,[3] or scatter graph.
A scatter plot is used when a variable exists that is under
the control of the experimenter. If a parameter exists that
is systematically incremented and/or decremented by the
other, it is called the control parameter or independent
variable and is customarily plotted along the horizontal
axis. The measured or dependent variable is customarily
plotted along the vertical axis. If no dependent variable
exists, either type of variable can be plotted on either axis
and a scatter plot will illustrate only the degree of
correlation (not causation) between two variables.
A scatter plot can suggest various kinds of correlations
between variables with a certain confidence interval. For
example, weight and height, weight would be on x axis
and height would be on the y axis. Correlations may be
positive (rising), negative (falling), or null (uncorrelated).
If the pattern of dots slopes from lower left to upper right,
it suggests a positive correlation between the variables

7. being studied. If the pattern of dots slopes from upper left
to lower right, it suggests a negative correlation. A line of
best fit (alternatively called 'trendline') can be drawn in
order to study the correlation between the variables. An
equation for the correlation between the variables can be
determined by established best-fit procedures. For a linear
correlation, the best-fit procedure is known as linear
regression and is guaranteed to generate a correct solution
in a finite time. No universal best-fit procedure is
guaranteed to generate a correct solution for arbitrary
relationships. A scatter plot is also very useful when we
wish to see how two comparable data sets agree with each
other. In this case, an identity line, i.e., a y=x line, or an
1:1 line, is often drawn as a reference. The more the two
data sets agree, the more the scatters tend to concentrate in
the vicinity of the identity line; if the two data sets are
numerically identical, the scatters fall on the identity line
exactly.
5.Ishikawa diagram
Ishikawa diagrams (also called fishbone diagrams,
herringbone diagrams, cause-and-effect diagrams, or
Fishikawa) are causal diagrams created by Kaoru
Ishikawa (1968) that show the causes of a specific
event.[1][2] Common uses of the Ishikawa diagram are
product design and quality defect prevention, to identify
potential factors causing an overall effect. Each cause or
reason for imperfection is a source of variation. Causes
are usually grouped into major categories to identify these
sources of variation. The categories typically include
 People: Anyone involved with the process
 Methods: How the process is performed and the
specific requirements for doing it, such as policies,
procedures, rules, regulations and laws
 Machines: Any equipment, computers, tools, etc.
required to accomplish the job
 Materials: Raw materials, parts, pens, paper, etc.
used to produce the final product
 Measurements: Data generated from the process
that are used to evaluate its quality

8.  Environment: The conditions, such as location,
time, temperature, and culture in which the process
operates
6. Histogram method
A histogram is a graphical representation of the
distribution of data. It is an estimate of the probability
distribution of a continuous variable (quantitative
variable) and was first introduced by Karl Pearson.[1] To
construct a histogram, the first step is to "bin" the range of
values -- that is, divide the entire range of values into a
series of small intervals -- and then count how many
values fall into each interval. A rectangle is drawn with
height proportional to the count and width equal to the bin
size, so that rectangles abut each other. A histogram may
also be normalized displaying relative frequencies. It then
shows the proportion of cases that fall into each of several
categories, with the sum of the heights equaling 1. The
bins are usually specified as consecutive, non-overlapping
intervals of a variable. The bins (intervals) must be
adjacent, and usually equal size.[2] The rectangles of a
histogram are drawn so that they touch each other to
indicate that the original variable is continuous.[3]
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