Chapter 1 Food Safety and Management
Unit 1 Overview of Food Safety
1.1 Definition of Food Safety
1.2 Hazards Associated with Foods
1.2.1 Biological Hazards
1.2.2 Chemical Hazards
1.2.3 Physical Hazards
1.3 History of Food Safety
Unit 2 Issues in Food Safety
2.1 Acrylamide
2.2 Food Allergies
2.3 Genetically Modified Food
2.4 Mad Cow Disease
2.5 Food Irradiation
2.6 Pesticides
Unit 3 GMP and SSOP
3.1 Good Manufacturing Practice
3.1.1 Personnel
3.1.2 Buildings and Facilities
3.1.3 Production and Process
3.2 Sanitation Standard Operating Procedures
Unit 4 HACCP
4.1 Principles of the HACCP System
4.2 Exeucating a HACCP Plan
Unit 5 Food Risk Analysis
5.1 Risk Analysis
Process of Risk Analysis
5.2 Risk Assessment
5.3 Risk Management
General Principles of Food Safety Risk Management
5.4 Risk Communication
Unit 6 Food Quality
6.1 Definition Of Food Quality
6.2 Quality Attributes
6.3 Quality Factors in Foods
6.3.1 Appearance Factors
6.3.2 Textural Factors
6.3.3 Flavor Factors
6.3.4 Additional Quality Factors
Unit 7 Food Quality Management
7.1 Functions of Quality Management
7.2 Principles of Quality Management
7.3 Quality Design
7.4 Quality Control
7.5 Quality Assurance
7.6 Quality Improvement
Unit 8 Quality Control Tools
8.1 Check Sheet
8.2 Flow Chart
8.3 Cause and Effect Diagram
8.4 Control Chart
8.5 Histogram
8.6 Scatter Plot
8.7 Pareto Diagram
8.8 Summary
Unit 9 Crisis Management for Food Industry
9.1 Crisis Definitions
9.1.1 Sudden Crisis
9.1.2 Smoldering Crisis
9.2 Crisis Management
9.3 International Crisis Management
Unit 10 Foods Entry-Exit Inspection and Quarantine
10.1 Introduction to Foods Entry-Exit Inspection and Quarantine
10.1.1 Inspection
10.1.2 Quarantine
10.2 China's Entry-Exit Commodity Inspection and Quarantine System
10.2.1 Inspection and Quarantine Authorities
10.2.2 Main Inspection and Quarantine Operation
10.2.3 Functions of the Inspection and Quarantine Statement and Certificate
10.3 Supervision and Inspection of Foodstuffs
Chapter 2 Basic Knowledge of Food Science
Unit 1 Food Ingredients and Nutrition
Unit 2 Sterilized Milk and Milk Products
Unit 3 Meat
Unit 4 Eggs
Reference Materials
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