1. Introduction to Food Safety and Quality Assurance

2. Principal Food Hazards

3. Prerequisite Programs (PRPs)

4. Hazard Analysis and Critical Control Points (HACCP) System

5. Food Safety Management Systems (FSMS)

6. Quality Assurance and Quality Control

7. Sensory Evaluation

8. Food Microbiology and Laboratory Analysis

9. Supply Chain Control and Traceability

10. Regulatory and Legal Frameworks

11. Auditing, Verification, and Validation

12. Emerging Issues and Advanced Topics

Other Applied Science Fields
Food Science and Technology

Food Safety and Quality Assurance

1. Introduction to Food Safety and Quality Assurance

2. Principal Food Hazards

3. Prerequisite Programs (PRPs)

4. Hazard Analysis and Critical Control Points (HACCP) System

5. Food Safety Management Systems (FSMS)

6. Quality Assurance and Quality Control

7. Sensory Evaluation

8. Food Microbiology and Laboratory Analysis

9. Supply Chain Control and Traceability

10. Regulatory and Legal Frameworks

11. Auditing, Verification, and Validation

12. Emerging Issues and Advanced Topics

Regulatory and Legal Frameworks

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9. Supply Chain Control and Traceability

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11. Auditing, Verification, and Validation

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