Food Safety and Quality Assurance

2.

Principal Food Hazards

2.1.

Biological Hazards

2.1.1.

Pathogenic Bacteria

2.1.1.1.

Characteristics of Pathogenic Bacteria

2.1.1.2.

Growth Requirements and Conditions

2.1.1.3.

Mechanisms of Pathogenicity

2.1.1.4.

Salmonella Species

2.1.1.4.1.

Sources and Transmission

2.1.1.4.2.

Symptoms and Health Effects

2.1.1.4.3.

Control and Prevention

2.1.1.5.

Escherichia coli

2.1.1.5.1.

Pathogenic Strains

2.1.1.5.2.

Enterohemorrhagic E. coli (EHEC)

2.1.1.5.3.

Sources and Transmission

2.1.1.5.4.

Control and Prevention

2.1.1.6.

Listeria monocytogenes

2.1.1.6.1.

Growth in Refrigeration

2.1.1.6.2.

High-Risk Foods

2.1.1.6.3.

Control Strategies

2.1.1.7.

Campylobacter jejuni

2.1.1.7.1.

Sources and Transmission

2.1.1.7.2.

2.1.1.7.3.

Control Measures

2.1.1.8.

Clostridium botulinum

2.1.1.8.1.

Toxin Production

2.1.1.8.2.

Food Types at Risk

2.1.1.8.3.

Prevention Methods

2.1.1.9.

Staphylococcus aureus

2.1.1.9.1.

Toxin Formation

2.1.1.9.2.

Control and Prevention

2.1.1.10.

Clostridium perfringens

2.1.1.10.1.

Spore Formation

2.1.1.10.2.

Temperature Abuse Risks

2.1.1.10.3.

Prevention Strategies

2.1.1.11.

Bacillus cereus

2.1.1.11.1.

Emetic and Diarrheal Syndromes

2.1.1.11.2.

Food Types at Risk

2.1.1.11.3.

Control Measures

2.1.1.12.

Shigella Species

2.1.1.12.1.

Transmission Routes

2.1.1.12.2.

Prevention Methods

2.1.2.

2.1.2.1.

Characteristics of Foodborne Viruses

2.1.2.2.

2.1.2.2.1.

Transmission Routes

2.1.2.2.2.

Outbreak Settings

2.1.2.2.3.

Prevention Strategies

2.1.2.3.

2.1.2.3.1.

Transmission and Symptoms

2.1.2.3.2.

Prevention and Control

2.1.2.4.

2.1.2.4.1.

Transmission Mechanisms

2.1.2.4.2.

Control Measures

2.1.3.

2.1.3.1.

Trichinella spiralis

2.1.3.1.1.

2.1.3.1.2.

2.1.3.1.3.

2.1.3.2.

Giardia lamblia

2.1.3.2.1.

2.1.3.2.2.

Control Measures

2.1.3.3.

Cryptosporidium parvum

2.1.3.3.1.

Waterborne Transmission

2.1.3.3.2.

2.1.3.4.

Toxoplasma gondii

2.1.3.4.1.

Sources and Transmission

2.1.3.4.2.

Prevention Strategies

2.1.3.5.

Cyclospora cayetanensis

2.1.3.5.1.

2.1.3.5.2.

Control Methods

2.1.4.

2.1.4.1.

2.1.4.1.1.

Growth Conditions

2.1.4.1.2.

Mycotoxin Production

2.1.4.1.3.

2.1.4.1.4.

Control and Prevention

2.1.4.2.

2.1.4.2.1.

Spoilage Mechanisms

2.1.4.2.2.

Control in Food Processing

2.1.5.

2.1.5.1.

2.1.5.2.

Transmission in Food

2.1.5.3.

Prevention and Control

2.2.

Chemical Hazards

2.2.1.

Naturally Occurring Chemicals

2.2.1.1.

2.2.1.1.1.

2.2.1.1.2.

2.2.1.1.3.

2.2.1.1.4.

2.2.1.1.5.

2.2.1.1.6.

2.2.1.1.7.

Control Strategies

2.2.1.2.

2.2.1.2.1.

2.2.1.2.2.

2.2.1.2.3.

2.2.1.2.4.

2.2.1.2.5.

Sources and Effects

2.2.1.3.

2.2.1.3.1.

Solanine in Potatoes

2.2.1.3.2.

Cyanogenic Glycosides

2.2.1.3.3.

2.2.1.3.4.

2.2.1.4.

Biogenic Amines

2.2.1.4.1.

2.2.1.4.2.

2.2.1.4.3.

Formation and Control

2.2.2.

Intentionally Added Chemicals

2.2.2.1.

2.2.2.1.1.

2.2.2.1.2.

2.2.2.1.3.

2.2.2.1.4.

2.2.2.1.5.

Safety Assessment

2.2.2.1.6.

Regulatory Approval Process

2.2.2.2.

Color Additives

2.2.2.2.1.

2.2.2.2.2.

Synthetic Colors

2.2.2.2.3.

Safety Considerations

2.2.2.3.

Flavoring Agents

2.2.2.3.1.

Natural Flavors

2.2.2.3.2.

Artificial Flavors

2.2.2.3.3.

GRAS Substances

2.2.3.

Unintentionally Added Chemicals

2.2.3.1.

Agricultural Chemicals

2.2.3.1.1.

2.2.3.1.2.

2.2.3.1.3.

2.2.3.1.4.

Residue Monitoring

2.2.3.1.5.

Maximum Residue Limits

2.2.3.2.

Veterinary Drugs

2.2.3.2.1.

2.2.3.2.2.

2.2.3.2.3.

Growth Promoters

2.2.3.2.4.

Residue Control

2.2.3.2.5.

Withdrawal Periods

2.2.3.3.

Industrial Contaminants

2.2.3.3.1.

Polychlorinated Biphenyls (PCBs)

2.2.3.3.2.

2.2.3.3.3.

2.2.3.3.4.

Sources and Effects

2.2.3.4.

Processing Contaminants

2.2.3.4.1.

2.2.3.4.2.

Polycyclic Aromatic Hydrocarbons

2.2.3.4.3.

Heterocyclic Amines

2.2.3.4.4.

Formation and Mitigation

2.2.3.5.

Cleaning and Sanitizing Agents

2.2.3.5.1.

Chlorine Compounds

2.2.3.5.2.

Quaternary Ammonium Compounds

2.2.3.5.3.

Risks and Controls

2.2.3.6.

Contaminants from Packaging Materials

2.2.3.6.1.

Migration of Chemicals

2.2.3.6.2.

2.2.3.6.3.

2.2.3.6.4.

Control Measures

2.3.

Physical Hazards

2.3.1.

Common Foreign Materials

2.3.1.1.

2.3.1.2.

2.3.1.3.

2.3.1.4.

2.3.1.5.

2.3.1.6.

2.3.1.7.

2.3.2.

Sources of Physical Contamination

2.3.2.1.

2.3.2.2.

Processing Equipment

2.3.2.3.

Packaging Materials

2.3.2.4.

Personnel Practices

2.3.2.5.

Facility Infrastructure

2.3.3.

Detection and Control Methods

2.3.3.1.

Visual Inspection

2.3.3.2.

Metal Detection

2.3.3.3.

X-ray Inspection

2.3.3.4.

Optical Sorting

2.3.3.5.

Sieving and Filtration

2.3.3.6.

Magnetic Separation

2.3.3.7.

Preventive Maintenance

2.4.

Allergen Management

2.4.1.

The Major Food Allergens

2.4.1.1.

2.4.1.2.

2.4.1.3.

2.4.1.4.

Crustacean Shellfish

2.4.1.5.

2.4.1.6.

2.4.1.7.

2.4.1.8.

2.4.1.9.

2.4.2.

Cross-Contact vs. Cross-Contamination

2.4.2.1.

Definitions and Differences

2.4.2.2.

Prevention Strategies

2.4.3.

Allergen Control Programs

2.4.3.1.

Allergen Risk Assessment

2.4.3.2.

Segregation and Cleaning

2.4.3.3.

Dedicated Production Lines

2.4.3.4.

Training and Awareness

2.4.3.5.

Validation of Cleaning Procedures

2.4.4.

Labeling and Consumer Information

2.4.4.1.

Regulatory Requirements

2.4.4.2.

Precautionary Labeling

2.4.4.3.

Communication with Consumers

2.4.4.4.

Plain Language Requirements

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1. Introduction to Food Safety and Quality Assurance

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3. Prerequisite Programs (PRPs)