Quality issues or product failures can cause manufacturing shut-downs, customer complaints, regulatory issues or even legal disputes. Common problems include contamination, off-flavors/colors/odors, toxic substances, migration/leaching or packaging failures. 

The course covers:

• Possible causes of quality failures
• Specific case studies illustrating solutions
• Product recall/risk management
• How to get your food safety system back on track after a quality failure

We also examine how analytical data is used to resolve food safety issues.  Finally, we explore reasons that a manufacturer may need to use an outside laboratory and important questions to ask when choosing an independent lab.  This includes questions about routine vs. non-routine testing, quality, communication, turnaround time, cost and final deliverables.

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