Food Safety and Quality Assurance

Food Safety and Quality Assurance is a critical discipline within food science and technology focused on protecting consumer health and ensuring product integrity throughout the entire supply chain. It involves the systematic identification, prevention, and control of biological, chemical, and physical hazards that could cause foodborne illness or injury. Simultaneously, it establishes and maintains consistent standards for product attributes such as taste, texture, nutritional content, and appearance, utilizing rigorous monitoring, testing, and documentation to guarantee that food products are not only safe for consumption but also meet all regulatory and consumer expectations.

1. Introduction to Food Safety and Quality Assurance
   1. Defining Food Safety
   2. Defining Food Quality
   3. Distinctions Between Food Safety and Food Quality
   4. Historical Milestones in Food Safety
      1. Early Food Safety Incidents
      2. Development of Food Safety Laws
      3. Evolution of Food Safety Standards
   5. The Role of Food Safety in Public Health
      1. Foodborne Illnesses and Outbreaks
      2. Vulnerable Populations
      3. Public Health Surveillance Systems
   6. Economic Impact of Food Safety Failures
      1. Costs to Industry
      2. Costs to Consumers
      3. Societal and Healthcare Costs
   7. The Farm-to-Fork Continuum
      1. Primary Production
      2. Processing and Manufacturing
      3. Distribution and Retail
      4. Food Service and Consumption