Food Safety and Quality Assurance

  1. Emerging Issues and Advanced Topics
    1. Food Defense
      1. Threat Assessment and Critical Control Points (TACCP)
        1. Identifying Vulnerabilities
          1. Threat Scenarios
            1. Mitigation Strategies
            2. Intentional Adulteration Rule
              1. Regulatory Requirements
                1. Implementation Steps
                  1. Compliance Timeline
                  2. Developing a Food Defense Plan
                    1. Plan Components
                      1. Training and Awareness
                        1. Security Measures
                      2. Food Fraud
                        1. Vulnerability Assessment and Critical Control Points (VACCP)
                          1. Identifying Fraud Risks
                            1. Vulnerability Factors
                              1. Control Measures
                              2. Economically Motivated Adulteration (EMA)
                                1. Common Types
                                  1. Detection Methods
                                    1. Prevention Strategies
                                    2. Food Authenticity Testing
                                      1. Analytical Methods
                                        1. Authentication Technologies
                                      2. Culture of Food Safety
                                        1. Building and Sustaining a Positive Safety Culture
                                          1. Leadership Commitment
                                            1. Employee Engagement
                                              1. Communication Strategies
                                                1. Behavioral Change
                                                2. Measuring Food Safety Culture
                                                  1. Assessment Tools
                                                    1. Culture Indicators
                                                      1. Continuous Improvement
                                                    2. Risk Analysis
                                                      1. Risk Assessment
                                                        1. Hazard Identification
                                                          1. Dose-Response Assessment
                                                            1. Exposure Assessment
                                                              1. Risk Characterization
                                                              2. Risk Management
                                                                1. Control Options
                                                                  1. Decision-Making Processes
                                                                    1. Policy Development
                                                                    2. Risk Communication
                                                                      1. Stakeholder Engagement
                                                                        1. Public Communication
                                                                          1. Crisis Communication
                                                                        2. New Processing and Preservation Technologies
                                                                          1. High Pressure Processing
                                                                            1. Principles and Applications
                                                                              1. Safety Considerations
                                                                              2. Pulsed Electric Fields
                                                                                1. Technology Overview
                                                                                  1. Food Applications
                                                                                  2. Ultraviolet (UV) Treatment
                                                                                    1. UV-C Applications
                                                                                      1. Equipment and Validation
                                                                                      2. Cold Plasma Technology
                                                                                        1. Principles and Applications
                                                                                          1. Safety Considerations
                                                                                          2. Novel Packaging Technologies
                                                                                            1. Active Packaging
                                                                                              1. Intelligent Packaging
                                                                                                1. Antimicrobial Packaging
                                                                                                2. Impact on Food Safety and Quality
                                                                                                  1. Validation Requirements
                                                                                                    1. Regulatory Considerations
                                                                                                      1. Consumer Acceptance

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                                                                                                  11. Auditing, Verification, and Validation

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                                                                                                  1. Introduction to Food Safety and Quality Assurance