ADV.07 Quality Systems for Product Management
You are launching a new tea product, “Wake the Dead Breakfast Blend” with hopes of getting distribution and having your product offered in retail stores throughout the US, and then the world! You have developed the blend, optimized the flavor, color and aroma and positive feedback is rolling in. You are ready to start producing your product, or you are ready to have someone else produce the product to your specifications. What is required for regulatory approval to sell your product and how can you ensure that your product continues to perform well as your volume grows and as your supply chain evolves? What will be required by your customers as your product enters distribution centers and larger retailers? The short answer is an established quality assurance program.
By taking this class you will know:
- What is required for regulatory approval to sell your product.
- How can you ensure that your product continues to perform well as your volume grows and as your supply chain evolves.
- What will be required by your customers as your product enters distribution centers and larger retailers.
- Quality Systems for Product Management
- Your Instructor
- Part One: Defining the Product Profile and Key Attributes
- Part Two: Conducting a Hazard Analysis
- Part Three: Establishing a Process Flow
- Part Four: Creating a Hazard Analysis Table
- Part Five: Creating a Control Point Table
- Part Six: Determining the Ingredient Statement and Labeling Requirements
- ADV.07 Assignment 1.1
- End of Week 1 Quiz
- Part One: Raw Material and Finished Product Specification Sheets
- Part Two: Formulation and Retention/Representative Sampling
- Part Three: Evaluation of New Materials
- Part Four: Quality Control Program
- Part Five: Good Manufacturing Practices (GMP) Program
- Part Six: Customer Complaint Platform and Documentation
- Part Seven: Documentation
- ADV.07 Assignment 2.1
- End of Week 2 Quiz
- Part One: Disposition Programs
- Part Two: WIP, Rework and Disposal Programs
- Part Three: Other Supportive Procedures and Documentation
- Final Exam
July 2018 class: Registration runs May 29 through June 25. Session is open July 2 through July 29.
November 2018 class: Registration runs September 25 through October 29. Session is open November 5 through December 2.
Interesting research assignments - I would recommend students plan ahead to give themselves enough time to do the assignments.
Joseph S. RousselMay 03, 2017
Excellent detailed information & resources that I'm sure to refer to in the future!
Sofia CampbellMay 01, 2016
Was wonderful! Explained what could be very complex concepts into digestible and coherent material. Thanks!
Lauren PurvisApr 28, 2016
Hi Donna, this course was extremely useful in letting me know what all must go into setting up a tea business - it's not all artistry and cupping and requires very organized processes and knowledge of laws, compliance, regulations, etc. So glad I had the chance to learn more about this side of it! The comment I have for the class is that I think this class would benefit from lectures from the instructors in videos. The material was complex and difficult for me as a beginner to follow - the differences in HACCP tables and control point tables, in disposition and disposal plans, etc, might have been more clear if a teacher talked them out and explained them in video with examples. I really liked the use of video in the other courses I've taken. Thanks so much for another great class!
Ashley DuttaApr 26, 2016
Great information, I enjoyed the course.
Karri NagelSep 28, 2015