Food Chemistry and Microbiology

13.

Food Safety and Quality Assurance

13.1.

Food Safety Management Systems

13.1.1.

Risk Analysis Framework

13.1.1.1.

Risk Assessment

13.1.1.2.

Risk Management

13.1.1.3.

Risk Communication

13.1.2.

Preventive Controls

13.1.2.1.

Hazard Identification

13.1.2.2.

Control Measures

13.1.2.3.

Verification Procedures

13.2.

13.2.1.

Seven HACCP Principles

13.2.1.1.

Hazard Analysis

13.2.1.2.

Critical Control Points

13.2.1.3.

Critical Limits

13.2.1.4.

Monitoring Procedures

13.2.1.5.

Corrective Actions

13.2.1.6.

13.2.1.7.

13.2.2.

HACCP Implementation

13.2.2.1.

13.2.2.2.

Product Description

13.2.2.3.

Flow Diagram Development

13.2.2.4.

Hazard Analysis Conduct

13.3.

Good Manufacturing Practices

13.3.1.

Facility Design and Maintenance

13.3.1.1.

Layout and Construction

13.3.1.2.

Utilities and Services

13.3.1.3.

Waste Management

13.3.2.

Personnel Hygiene

13.3.2.1.

Health Requirements

13.3.2.2.

Training Programs

13.3.2.3.

Protective Clothing

13.3.3.

Equipment and Utensils

13.3.3.1.

Design Requirements

13.3.3.2.

Maintenance Programs

13.3.3.3.

Calibration Procedures

13.3.4.

Production and Process Controls

13.3.4.1.

Raw Material Control

13.3.4.2.

Process Monitoring

13.3.4.3.

Finished Product Control

13.4.

Sanitation and Hygiene

13.4.1.

Cleaning Principles

13.4.1.1.

Soil Types and Removal

13.4.1.2.

Cleaning Agent Selection

13.4.1.3.

Cleaning Procedures

13.4.2.

Sanitizing Methods

13.4.2.1.

Chemical Sanitizers

13.4.2.2.

Heat Sanitization

13.4.2.3.

UV Sanitization

13.4.3.

Sanitation Standard Operating Procedures

13.4.3.1.

Pre-Operational Procedures

13.4.3.2.

Operational Procedures

13.4.3.3.

Post-Operational Procedures

13.4.4.

13.4.4.1.

Integrated Pest Management

13.4.4.2.

Exclusion Methods

13.4.4.3.

Monitoring Programs

13.5.

Microbiological Testing

13.5.1.

13.5.1.1.

Statistical Basis

13.5.1.2.

Sample Collection

13.5.1.3.

Sample Handling

13.5.2.

Indicator Organisms

13.5.2.1.

Total Plate Count

13.5.2.2.

13.5.2.3.

Enterobacteriaceae

13.5.2.4.

Specific Indicators

13.5.3.

Pathogen Detection

13.5.3.1.

Cultural Methods

13.5.3.2.

Immunological Methods

13.5.3.3.

Molecular Methods

13.5.3.4.

13.5.4.

Environmental Monitoring

13.5.4.1.

Listeria Programs

13.5.4.2.

13.5.4.3.

13.6.

Chemical Analysis

13.6.1.

Compositional Analysis

13.6.1.1.

Proximate Analysis

13.6.1.2.

Nutritional Labeling

13.6.1.3.

Authenticity Testing

13.6.2.

Contaminant Analysis

13.6.2.1.

Pesticide Residues

13.6.2.2.

13.6.2.3.

13.6.2.4.

Processing Contaminants

13.6.3.

Adulterant Detection

13.6.3.1.

Economic Adulteration

13.6.3.2.

Analytical Methods

13.6.3.3.

Database Comparison

13.7.

Sensory Evaluation

13.7.1.

Sensory Testing Principles

13.7.1.1.

Human Sensory System

13.7.1.2.

Sensory Attributes

13.7.1.3.

Test Environment

13.7.2.

Discrimination Testing

13.7.2.1.

13.7.2.2.

13.7.2.3.

Paired Comparison

13.7.3.

Descriptive Analysis

13.7.3.1.

Quantitative Descriptive Analysis

13.7.3.2.

Flavor Profile Method

13.7.3.3.

Texture Profile Analysis

13.7.4.

Consumer Testing

13.7.4.1.

Acceptance Testing

13.7.4.2.

Preference Testing

13.7.4.3.

Market Research Applications

13.7.5.

Statistical Analysis

13.7.5.1.

Experimental Design

13.7.5.2.

Data Analysis Methods

13.7.5.3.

Interpretation of Results

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12. Food Preservation Methods

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1. Introduction to Food Chemistry and Microbiology