The aim of this module is to familiarise participants with the concept of quality management and its application to the informal food sector. By the end of the module, participants should to be able to: a) Define quality. b) Describe the benefits of ensuring quality. c) Explain the concept of Quality Management. d) Differentiate between Quality Control and Quality Assurance. e) Describe simple techniques that can be used in the informal sector to promote quality. (Module developed by SADC, the South African Development Community)
- What is HACCP?
- Explanation of Terms
- Hazard Analysis for the Informal Sector
- Steps in HACCP Analysis
- Group Exercise Activity