Food Safety and Quality Assurance

12.

Emerging Issues and Advanced Topics

12.1.

12.1.1.

Threat Assessment and Critical Control Points (TACCP)

12.1.1.1.

Identifying Vulnerabilities

12.1.1.2.

Threat Scenarios

12.1.1.3.

Mitigation Strategies

12.1.2.

Intentional Adulteration Rule

12.1.2.1.

Regulatory Requirements

12.1.2.2.

Implementation Steps

12.1.2.3.

Compliance Timeline

12.1.3.

Developing a Food Defense Plan

12.1.3.1.

Plan Components

12.1.3.2.

Training and Awareness

12.1.3.3.

Security Measures

12.2.

12.2.1.

Vulnerability Assessment and Critical Control Points (VACCP)

12.2.1.1.

Identifying Fraud Risks

12.2.1.2.

Vulnerability Factors

12.2.1.3.

Control Measures

12.2.2.

Economically Motivated Adulteration (EMA)

12.2.2.1.

12.2.2.2.

Detection Methods

12.2.2.3.

Prevention Strategies

12.2.3.

Food Authenticity Testing

12.2.3.1.

Analytical Methods

12.2.3.2.

Authentication Technologies

12.3.

Culture of Food Safety

12.3.1.

Building and Sustaining a Positive Safety Culture

12.3.1.1.

Leadership Commitment

12.3.1.2.

Employee Engagement

12.3.1.3.

Communication Strategies

12.3.1.4.

Behavioral Change

12.3.2.

Measuring Food Safety Culture

12.3.2.1.

Assessment Tools

12.3.2.2.

Culture Indicators

12.3.2.3.

Continuous Improvement

12.4.

12.4.1.

Risk Assessment

12.4.1.1.

Hazard Identification

12.4.1.2.

Dose-Response Assessment

12.4.1.3.

Exposure Assessment

12.4.1.4.

Risk Characterization

12.4.2.

Risk Management

12.4.2.1.

Control Options

12.4.2.2.

Decision-Making Processes

12.4.2.3.

Policy Development

12.4.3.

Risk Communication

12.4.3.1.

Stakeholder Engagement

12.4.3.2.

Public Communication

12.4.3.3.

Crisis Communication

12.5.

New Processing and Preservation Technologies

12.5.1.

High Pressure Processing

12.5.1.1.

Principles and Applications

12.5.1.2.

Safety Considerations

12.5.2.

Pulsed Electric Fields

12.5.2.1.

Technology Overview

12.5.2.2.

Food Applications

12.5.3.

Ultraviolet (UV) Treatment

12.5.3.1.

UV-C Applications

12.5.3.2.

Equipment and Validation

12.5.4.

Cold Plasma Technology

12.5.4.1.

Principles and Applications

12.5.4.2.

Safety Considerations

12.5.5.

Novel Packaging Technologies

12.5.5.1.

Active Packaging

12.5.5.2.

Intelligent Packaging

12.5.5.3.

Antimicrobial Packaging

12.5.6.

Impact on Food Safety and Quality

12.5.6.1.

Validation Requirements

12.5.6.2.

Regulatory Considerations

12.5.6.3.

Consumer Acceptance

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11. Auditing, Verification, and Validation

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1. Introduction to Food Safety and Quality Assurance